贮藏温度对预制酱卤牛肉品质特性的影响  

Effect of Storage Temperature on Quality Characteristics of Premade Stewed Beef with Sauce

作　　者：向露 陈泓帆 周玉凤 黄贵英 宋龙兰 尹赛男 聂鑫 XIANG Lu;CHEN Hongfan;ZHOU Yufeng;HUANG Guiying;SONG Longlan;YIN Sainan;NIE Xin(College of Food Science and Technology,Sichuan Tourism University,Chengdu 610100,Sichuan,China;Key Laboratory of Meat Processing in Sichuan Province,Chengdu University,Chengdu 610106,Sichuan,China)

机构地区：[1]四川旅游学院食品学院,四川成都610100 [2]成都大学肉类加工四川省重点实验室,四川成都610106

出　　处：《食品研究与开发》2025年第8期97-102,共6页Food Research and Development

基　　金：四川旅游学院校级重点科研项目(2022SCTUZD12)。

摘　　要：通过分析不同温度贮藏过程中预制酱卤牛肉的色度、pH值、水分含量等理化特性以及质构特性与挥发性风味物质含量等食用品质,探究贮藏温度对预制酱卤牛肉综合品质特性的影响。结果表明:随贮藏温度提高,预制酱卤牛肉色度值呈先升高后降低趋势,L*值与a*值均在4℃贮藏条件下达到最大,且该贮藏温度对牛肉pH值的影响最小。4℃贮藏温度条件下,牛肉硬度自贮藏第14天开始显著降低(P<0.05),咀嚼性在贮藏第28天开始显著降低(P<0.05)。而当贮藏温度升高至10℃及以上时,牛肉硬度与咀嚼性自贮藏第4天便开始发生明显变化。预制酱卤牛肉在低温贮藏过程中,醛类与醇类化合物是最主要的挥发性风味物质,醇类相对含量在贮藏第4天开始显著下降(P<0.05)。贮藏前期牛肉主要特征风味物质为己烷-2-醇、香叶醇、己醛、辛醛和L-香芹酮等。综合分析得出,4℃为预制酱卤牛肉最适贮藏温度,能较好保持7 d贮藏期的牛肉综合品质特性。By analyzing the physical and chemical properties such as chromaticity,pH value,moisture con⁃tent,texture properties,volatile flavor compound content,and other edible quality of premade stewed beef with sauce during storage at different temperatures,the effect of storage temperature on the comprehensive quality characteristics of premade stewed beef with sauce was studied.The results showed that the chromaticity value of premade stewed beef with sauce increased at first and then decreased with the increase in storage tempera⁃ture,and the L*value and a*value reached the maximum at 4℃,which had the least effect on the pH value of beef.At the storage temperature of 4℃,the hardness of beef decreased significantly(P<0.05)from the 14th day of storage,and the chewiness decreased significantly(P<0.05)on the 28th day of storage.When the storage temperature increased to 10℃and above,the hardness and chewiness of beef began to change significantly from the 4th day of storage.Aldehydes and alcohols were the main volatile flavor compounds in premade stewed beef with sauce during low temperature storage,and the alcohols relative contents decreased signifi⁃cantly(P<0.05)on the 4th day of storage.The main characteristic flavor compounds of beef in the early stage of storage were hexane⁃2⁃ol,geraniol,hexanal,octanal,and L⁃carvone,etc.Comprehensive analysis showed that 4℃was the optimum storage temperature for premade stewed beef with sauce,which could better main⁃tain the comprehensive quality characteristics of beef during storage of seven days.

关 键 词：贮藏温度 酱卤牛肉 理化特性 食用品质 气相色谱-离子迁移色谱法 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]