高压低温注射核桃油乳液对牛排品质的影响

徐世杰; 赵钟; 符润颢; 周辉; 张文青; 周诗佳; 徐宝才

doi:10.13386/j.issn1002-0306.2021040317

高压低温注射核桃油乳液对牛排品质的影响

Effect of High-pressure and Low-temperature Injection of Walnut Oil Emulsion on Steak Qualities

摘要

摘要: 牛霖肉脂肪含量较低，煎烤后口感干硬。为提高其制作的牛排的汁液丰富度、促进形成软嫩口感，本实验研究了高压低温注射核桃油乳液对牛排品质的影响。本实验通过高压低温注射结合真空滚揉技术，成功制备了添加核桃油乳液的霖肉牛排，并分别研究了不同谷氨酰胺转氨酶（transglutaminase，TGase）含量（0%、0.3%、0.6%、0.9%、1.2%）的乳液对牛排结合乳液能力的影响和不同核桃油含量（20%、30%、40%、50%）的乳液对牛排理化指标和品质指标的影响。结果表明，添加乳液的牛排的结合能力随着乳液中TGase含量的上升呈上升趋势，在TGase含量达到0.9%后趋于平稳。向牛排中注射添加核桃油乳液使牛排水分含量升高了1.44%~2.31%，pH降低了0.17~0.08，L^*值升高后降低、a^*值和b^*值降低，使牛排的剪切力降低了26.62%~65.33%，出品率提高了3.43%~11.43%，牛排产品的硬度和咀嚼性分别降低了15.44%~77.06%和26.56%~77.52%。感官评价实验显示添加乳液提高了牛排产品的柔软度和汁液丰富度，而对牛排的气味和滋味影响较小。通过比较不同TGase含量和核桃油含量的乳液对牛排工艺性能、理化性质和品质指标的影响，TGase含量0.9%、核桃油含量40%的乳液最适宜应用于生产实践。

Abstract: Beef knuckle contains less amount of fat, which tastes dry and hard after being pan fried. In order to increase the richness of the juice of the steak made of that, promoting the formation of a soft and tender taste as well, this experiment studied the effect of injection of walnut oil emulsion under high-pressure and low-temperature on steak quality. In this experiment, beef knuckle steak added with walnut oil emulsion had been successfully prepared through injection under high-pressure and low-temperature followed vacuum tumbling technology, and the influence of emulsions with different transglutaminase (TGase) content (0%, 0.3%, 0.6%, 0.9%, 1.2%) on the emulsion bonding capacity of steak and the influence of emulsion with different walnut oil content (20%, 30%, 40%, 50%) on the physicochemical indexes and quality indexes of steak were studied. The bonding capacity of steak adding emulsion increased with rising TGase contents in emulsions, and stabilized after TGase contents reached 0.9%. Injection walnut oil emulsions into steak increased its moisture contents by 1.44%~2.31%, and decreased pH value by 0.17~0.08, increased then decreased L^* value, decreased a^* value and b^* value. The shear force of steak were reduced by 26.62%~65.33%, the yield were increased by 3.43%~11.43%, the hardness and chewiness of steak were reduced by 15.44%~77.06% and 26.56%~77.52%, respectively. Sensory evaluation experiments showed that the injection of emulsion improved the softness and juiciness of steak products, yet had little effect on the flavor and tastes. Through the comparison between influence of emulsions contain different amount of TGase and walnut oil on the process performances, physicochemical properties and quality indicators of steak, the emulsion with TGase content of 0.9% and walnut oil content of 40% was most suitable for production practice.