摘要
为研究不同剔骨工艺对牛肉煎制食用品质的影响,以西门达尔牛的外脊为原料,测定冷剔骨(L)、热剔骨成熟(R)及热剔骨速冻(RS)工艺条件下的肉色泽,pH,失水率,蒸煮损失,剪切力,硬度,嫩度,质地剖面分析(TPA),感官评定。研究结果表明:RS组牛肉的剪切力值和硬度值较其他两组小,但持水力较差,并且煎制后的多汁性与另两种差异显著(p<0.05),食用品质差;R组牛肉的黏着性与另外两种工艺差异显著(p<0.05),与L组牛肉的剪切力值差异不显著(p>0.05)。由此判断,L组和R组牛肉较RS组牛肉更适宜作为煎制牛排原料。
The effects of different boning on qualities of fried beef was conducted.The chromatic aberration, pH value, rate of water loss, cooking loss, shear force, hardness, tenderness, xture profile analysis （TPA） and sensory evaluation were determined based on cold boning （ L）, hot boning （R） and hot boning with quick- frozen （RS） with the material of loin originated from SimmentaI.Results showed that：the hardness and shearing force of RS group were smaller than L group and R group but with less water-holding power, the juiciness of fried beef from RS group was significantly worse than the other two groups （ p 〈 0.05） ; the adhesive proper of R group was significantly different compared to other two groups（p 〈 0.05）, and the shearing force was not different compared L group（ p 〉 0.05）.Therefore,the L and R group were more suitable to be fried than RS group.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第17期54-56,61,共4页
Science and Technology of Food Industry
基金
国家肉牛牦牛产业技术体系(nycytx-38)
