摘要
以牛肉为原料,调查自然解冻、微波解冻、流水解冻方法对蛋白质流失的影响。针对中式传统牛肉干预煮工艺,采用正交试验设计探讨了不同解冻方式、预煮时间、肉块大小和水料比对预煮后牛肉粗蛋白含量的影响,并测定了预煮液中固形物和粗蛋白的含量。结果显示:牛肉粗蛋白含量为20.64%,在解冻和预煮环节蛋白质流失分别为1.42%、5.95%;牛肉在加工过程中蛋白质流失情况总体为1.53g/100g,流失蛋白质占总蛋白量的7.37%;采用微波解冻的方法,预煮60min的蛋白质流失最少,可使预煮后牛肉蛋白质含量损失最小;牛肉预煮液中蛋白质的含量为1.03g/100ml,固形物含量为2.08g/100ml。
In order to investigate effects of natural thawing, microwave thawing and water thawing on protein-losing, protein content in beef was determined during traditional preparation processing such as different thawing styles, pre-cooking times, meat loaf sizes, and water-material ratios. Crude protein in beef was determined to be 20.64%. Protein loss was 1.42%, 5.95% and 7.37% during thawing, pre-cooking and preparation processes, respectively. The lowest protein loss was observed in beef through microwave thawing and 60 min of pre-cooking. Through this treatment, protein amount and solid residue in pre-cooking soup were 1.03 g/100ml and 2.08 g/100ml, respectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第23期22-26,共5页
Food Science
基金
"十一五"国家科技支撑计划项目(2007BAD53B03)
贵州省农业攻关项目(黔科合NY字2008-3030号)
贵州大学博士基金项目(2007-036)
关键词
牛肉干
解冻
预煮液
含氮浸出物
蛋白质
beef jerky
thawing
pre-cooking soup
nitrite extraction
protein
