牛肉粒的嫩化及其品质评价

Tenderization technology of beef granules and its quality evaluation

为了获得最佳嫩化牛肉粒的生产工艺,采用微波法、酶解法、超声波法、超声波辅助酶解法和微波辅助酶解法5种嫩化工艺处理牛肉,制作嫩化牛肉粒.运用质构仪TPA模式测定其硬度、弹性、内聚性、咀嚼性和回复性等物性指标;应用多功能红外水分测量仪测定其含水量;用模糊数学方法对牛肉粒的感官评价结果进行分析,最后综合评定牛肉粒的品质.结果表明：5种嫩化工艺改善牛肉粒嫩度效果显著（P＜0.05）,试验组牛肉粒的硬度、咀嚼性较对照组相比显著降低（P＜0.05）,硬度降低范围为32.30％ ～ 80.25％,咀嚼性降低范围为20.62％ ～93.21％,弹性、回复性无显著差异（P＞0.05）;不同嫩化工艺处理的牛肉粒的水分含量无显著差异（P＞0.05）;感官评价结果显示,超声波1 min辅助酶解15 min工艺处理的牛肉粒评价最高,对照组牛肉粒最差.综合分析发现采用超声波嫩化工艺处理的牛肉粒品质较优于其他工艺,尤其是采用超声波1 min辅助酶解15min的工艺所制备的牛肉粒品质最佳.

To obtain the best manufacturing technique of tenderized beef granules, the experiment used five methods, including microwave, enzymolysis approach, uhrasonic method, ultrasonic-assisted enzymolysis and micro- wave-assisted enzymolysis approach. Then TPA pattern of texture analyzer was used to measure the hardness, springi- ness, cohesiveness, chewiness, resilience and other physical indexes; and muhifunctional moisture content detector was used to measure moisture content and fuzzy mathematics method was established to assess the sensory evaluation. Resuhs showed, five tenderized methods had obvious effects on improving the tenderness of beef granules （P 〈 0.05 ）. The hardness and chewiness of beef granules from experimental group compared with the control group were signifi- cantly reduced（ P 〈 0.05 ）. The range of hardness decreased from 32.30% to 80.25% and the range of chewiness de- creased from 20.62% to 93.21%. Springiness and resilience had no significance differences among different meth- ods. There were no significance differences in moisture content of beef granules made by different tenderization meth- ods （ P 〉 0.05 ）. The sensory evaluation result of beef granules showed, the highest evaluation score was from ultrason- ic lmin combined with enzymolysis 15 min ; and the lowest evaluation score was from control group. By compared and screened, the quality of beef granules made by ultrasonic was better than other tenderized methods, especially the quality of beef granules made by ultrasonic lmin combined enzymolysis 15 min. These results provided a theoretical basis and guidance for the processing of dried beef products.