摘要
本实验采用牛霖肉为原料,以出品率、质构特性、感官评定、色差、水分质量分数、水分活度、pH值、蒸煮损失率、腌制液吸收率、水分迁移规律、微观结构及蛋白质二级结构相对含量作为考察指标,将静置腌制牛肉作为对照组,探究了不同滚揉腌制(常压滚揉腌制、脉动真空滚揉腌制、真空滚揉腌制)对牛肉盐水火腿品质的影响。结果表明,真空滚揉腌制时,牛肉盐水火腿出品率为122.40%,相比对照组提高了11.85%。真空滚揉腌制牛肉盐水火腿保水性、质构和微观结构得以改善,感官评定总分最高。真空滚揉腌制牛肉盐水火腿蛋白质二级结构由无规卷曲等无序结构向α-螺旋等有序结构转变,使其凝胶网络结构的稳定性更强,产品的质构特性更好。综上,真空滚揉腌制更适合牛肉盐水火腿的加工。本研究为牛肉盐水火腿的品质保证和工业化生产提供理论依据,同时也为适宜性牛肉滚揉腌制技术的探究提供参考。
In this experiment, the effect of different tumbling treatments(atmospheric tumbling, pulsating vacuum tumbling, vacuum tumbling) on the quality of beef brined ham made from beef knuckle were evaluated using that without tumbling as the control. The yield, texture, sensory evaluation, color, water content, water activity, pH, cooking loss rate, brine absorption rate, moisture mobility, microstructure and protein secondary structure relative content of ham were measured. The results showed that the yield of beef brined ham using vacuum tumbling was 122.40%, which was 11.85% higher than the control group. Its water-holing capacity, texture and microstructure were improved, and its sensory score was the highest. The secondary structure of proteins changed from a disordered(random coil) to an ordered state(alpha-helix). The gel network structure was more stable and the product had better texture characteristics. In conclusion, vacuum tumbling is more suitable for the procevb r ing of beef brined ham. This study provides a theoretical basis and reference for choosing a suitable tumbling technology to ensure the quality of beef brined ham and for its industrial production.
作者
赵改名
银峰
祝超智
焦阳阳
李珊珊
李佳麒
王可
祝远魁
ZHAO Gaiming;YIN Feng;ZHU Chaozhi;JIAO Yangyang;LI Shanshan;LI Jiaqi;WANG Ke;ZHU Yuankui(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;Lianyuan Comprehensive Experimental Station,Hunan Tianhua Industrial Co.Ltd.,Lianyuan 417126,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2020年第15期72-78,共7页
Food Science
基金
国家现代农业产业技术体系建设专项(CARS-37)
“十三五”国家重点研发计划重点专项(2018YFD0401200)
酱卤牛肉机械嫩化关键技术研究与开发项目(18B550006)。
