摘要
以手撕牛肉为研究对象,优化其护色工艺及储存条件.通过测定明度、黄度和红度为评定标准判断红曲红色素、辣椒红色素、亚硝酸钠等发色剂对手撕牛肉的影响;进行单因素实验和正交实验探究茶多酚、D-异抗坏血酸钠等发色助剂及光照对手撕牛肉存储的条件.结果显示:得到较优显色效果的发色剂是红曲红色素,其次是辣椒红色素、亚硝酸盐,且当满足亚硝酸盐0.06‰、红曲红色素0.12‰、辣椒红色素0.10‰时,复配显色效果较显著;在最佳护色配方的样品中添加发色助剂D-异抗坏血酸钠0.6‰能减缓手撕牛肉色泽褪色效果;黑暗条件更利于手撕牛肉的保存.实验结果为手撕牛肉工业化生产奠定理论基础.
Taking hand-tom beef as the research object, the color protection technology and storage conditions of hand-pulled beef are optimized. Tlie influence of red kojic pigment, capsanthin, sodium nitrite on tearing beef is detennined by the determination of brightness, yellowness and redness. Single factor experiment and orthogonal experiment are carried out to explore the storage conditions of tea polyphenols, D-isoascorbic acid sodium and the light for hand-pulled beef. The results show that red kojic pigment has significant color effect, followed by capsanthin and sodium nitrite. The combination of 0. 06‰ sodium nitrite, 0.12‰ red kojic pigment and 0.10‰ capsanthin showed better color development effect than single factor experiment. Adding D-isobascorbic acid sodium 0. 6‰ to the samples of the best color protection fomiula can slow down the color fading effect of hand-pulled beef, and the dark condition is more conducive to the preservation of hand-pulled beef. The experimental results lay a theoretical foundation for industrial production of hand-pulled beef.
作者
陈崇艳
彭先杰
袁玉梅
杨婷
袁先铃
CHEN Chongyan;PENG Xianjie;YUAN Yuemei;YANG Ting;YUAN Xianling(School of Biological Engineering, Sichuan University of Science & Engineering, Zigong 643000)
出处
《四川理工学院学报（自然科学版）》
CAS
2019年第5期22-28,共7页
Journal of Sichuan University of Science & Engineering(Natural Science Edition)
基金
南溪四川白鹅餐桌即食系列产品工业化生产示范与推广(2017ZSF012-1)
关键词
手撕牛肉
发色剂
发色助剂
shredded beef
color former
color developer
