牛肉上浆工艺与质构特性研究

Research of Beef Sizing Technology and Texture Analysis

以感官评分为指标,进行牛肉上浆工艺实验,得到牛肉上浆最佳配比是蛋清﹕淀粉﹕食盐﹕水﹕色拉油﹕牛肉为2∶4∶1∶6∶1∶150(质量比),将上浆后的牛肉在4℃下冷藏时间20 min,再进行烹制效果最佳。将上浆工艺实验制得的样品进行质构仪质地多面分析(TPA),TPA测定出硬度、弹性、粘聚性和咀嚼性能够全面反映肉的感官质构,且其回归模型整体显著。TPA测定结果与感官评分之间的相关系数分别为硬度0.979、弹性0.788、凝聚性0.974、咀嚼性0.667,即感官评定预测的准确程度依次为硬度>凝聚性>弹性>咀嚼性。

Sensory score as the indicator, the experiments of beef sizing technology comes that the optimum proportion of egg white ： starch ： salt ： water ： beef ： salad oil was 2 ： 4 ： 1 ： 6 ： 1 ： 150. If leaving the sizing beef under 4 ℃ refrigerating for 20 min, the effect of cooking will be the best.Texture Profile Analysis （TPA） of the samples of sizing technology experiment determined the hardness, springiness, eohesiveness and chewiness, which would fully reflect the sensoty quality and structure of meat, and the regression model was significant as a whole.The correlation coefficient between TPA determination and the sensory score of hardness was 0.979, of springiness was 0.788, of eohesiveness was 0,974 and of chewiness was 0.667.This means that sensory evaluation to predict the accurate degree of hardness 〉 cohesion 〉elasticitv 〉 chewiness.