滚揉工艺对牛肉品质的影响

郭瑶堂; 王明芳; 罗月辰; 陈婷; 叶美作; 王衫; 胡永正; 李明元

doi:10.13386/j.issn1002-0306.2020.08.028

滚揉工艺对牛肉品质的影响

Effects of Rolling Process on Quality of Beef

摘要

摘要: 为了缩短牛肉腌制时间,提高牛肉出品率和食用品质,在单因素实验的基础上,采用Box-Behnken设计和响应面分析法,对滚揉时间、复合磷酸盐添加量、真空度结合处理牛肉滚揉腌制工艺参数进行优化分析。结果表明:以滚揉时间、复合磷酸盐添加量、真空度为自变量,以剪切力和出品率为响应值,得到的二次多项式回归模型拟合度高(决定系数分别为R²=0.9761、R²=0.9876),失拟项不显著。滚揉时间、复合磷酸盐添加量、真空度三因素结合处理牛肉最佳滚揉腌制工艺为:滚揉时间6 h、复合磷酸盐添加量0.30%、真空度0.03 MPa,在此条件下牛肉的剪切力为4.13 kg,出品率为96.2%。与静置腌制相比,真空滚揉腌制能显著地(P<0.05)改善牛肉的嫩度,提高出品率,改善质构特性,提升食用品质。

Abstract: In order to shorten the beef pickling time,improve the finished product yield and food quality. On the basis of single-factor experiments,the Box-Behnken response surface methodology was applied to optimize the parameters. The results showed that the rolling time,the compound phosphat/meat ratio and the vacuum were independent variables,the shearing force and the finished product yield were response values,and the quadratic polynomial regression model established had a good fitness(R²=0.9761,R²=0.9876). The optimum conditions were determined as follows:Rolling time 6 h,compound phosphat/meat ratio 0.30%,vacuum 0.03 MPa,in this condition the shearing force was 4.13 kg,and the product yield was 96.2%. Compared with static pickling,vacuum tumbling process could significantly improve the tenderness,the finished product yield,and the quality of beef.