滚揉时间和加水量对重组牛肉品质特性的影响

Effect of tumbling time and applied water quantity on quality of restructured beef

为了改善重组牛肉的品质特征,采用单因素实验的方法,研究了滚揉工艺中滚揉时间(1、1.5、2、2.5h)、加水量(4%、6%、8%、10%、12%)对重组牛肉物理性质的影响,找到最佳的工艺条件。结果显示,滚揉1h,加水量为6%为最佳的工艺条件,经过此滚揉工艺条件的处理,重组肉粘结强度明显增强,剪切力下降,质构改善,产品的颜色较好,融化损失率和蒸煮损失率均较低。该实验表明可以通过对滚揉条件的控制提高重组牛肉的品质。

The effect of tumbling time（1,1.5,2,2.5h）and applied water quantity（4%,6%,8%,10%,12%）on physical property of restructured beef were studied by single factor test to improve the quality characteristics of restructured beef. The results showed that the optimal tumbling time and applied water quantity were 1h and 6%,respectively. Under the processing condition,the binding strength of the restructured beef was reinforced.The shearing force,thawing loss and cooking loss were decreased,also the texture profile analysis and color difference were improved.