牦牛肉丸老化防止方法的研究

Study of prevent retrogredation of yak beef bolus

分别从原料肉的嫩化、改进配方2个方面对牦牛肉丸老化问题进行了研究,通过感官评价选出能够最大限度控制肉丸老化现象发生的防止方法。试验结果表明:木瓜蛋白酶用量0.02%,pH6.5,嫩化用水温度30℃,时间40min,采用注释与浸泡相结合的方式效果较好;大豆蛋白、蔗糖酯、羧甲基淀粉和海藻酸钠配合使用防止老化效果较好,最佳组合为3%大豆蛋白、20%羧甲基淀粉、0.3%蔗糖酯和0.4%海藻酸钠。

The raw material tendered, and ingredient of yak beef bolus were studied. The best method of prevent retrogredation of yak beef bolus were selectived by sensory evaluation. The results showed that： Injection and marination with the papain in 0.02%, pH6.5, water temperature 30℃, and 40 rain were better in tender yak meat. The optimum ingredient was 3% soy protein isolated, 0.3% SE, 20% modified starch（CMC）, and 0.4% sodium alga acid.