摘要
以金钱腱为原料,研究预煮工艺、蒸煮工艺、滚揉工艺和复配改良剂对五香金钱腱产品品质的影响。对样品进行核磁共振分析,通过T_2弛豫时间研究产品内水分子状态及分布情况,以剪切力评价牛肉嫩度,并进行色差分析和蒸煮损失等数据的测定,结合感官评定,结果表明,在真空间歇滚揉时间为90 min、预煮时间为6 min、0.4%卡拉胶+1.2%的大豆分离蛋白复配、97℃蒸煮3.50 h的工艺条件时,牛肉整体品质最优。
The objective of this study was to assess the effect of spiced bovine fore shank, from four ways ： pre- cooking process, cooking process, tumbling process and combinational ameliorant. The water molecules condition and distribution were evaluated by T2 relaxation time of nuclear magnetic resonance （NMR） . The beef tenderness was assessed by shear force, as well as chromatism and cooking loss were studied, combining sensory evaluation, the result showed that spiced bovine fore shank quality was the best with the optimal technological parameters were obtained by test with six-minute pre-cooking, 0.4 % carrageenan and 1.2 % soybean protein, 90-minute tumbling, and then 3.50-hour cooking in 97 ℃.
作者
刘欢
于长青
陈洪生
宋大巍
仇梓冰
夏秀芳
LIU Huan YU Chang-qing CHEN Hong-sheng SONG Da-wei QIU Zi-bing XIA Xiu-fang(College of Food Science, Heilongjiang Bayi Agriculture University, Daqing 163319 College of Food Science, Northeast Agriculture University, Harbin 150030)
出处
《中国食品添加剂》
北大核心
2017年第5期153-162,共10页
China Food Additives
基金
黑龙江省农垦总局科技攻关项目(HNK135-05-06)
黑龙江省应用技术研究与开发计划重大项目(GA15B302)
