牛肉的超声波快速腌制与嫩化工艺优化

Optimization of Rapid Ultrasonic-Assisted Curing and Tenderization of Beef

采用可控温的三频段超声波处理机,以牛肉为研究对象,以腌制牛肉样品的蒸煮损失、亚硝酸钠渗透深度、氯化钠含量和剪切力为测定指标,以静止湿腌肉样为对照,研究不同超声处理条件对牛肉腌制与嫩化效果的影响。选择超声频率分别为22、28、40 k Hz,超声功率分别为180、240、300 W,腌制温度分别为6、8、10℃,处理时间分别为30、60、90、120、150、180、210、240 min,进行单因素试验,再以剪切力和亚硝酸钠渗透深度为测定指标,通过L9(34)正交试验对牛肉的超声波快速腌制工艺条件进行优化。结果表明:超声频率28 k Hz、超声功率180 W、超声温度8℃、超声时间180 min条件下牛肉的保水性和嫩度最优,与静止湿腌相比,超声波腌制速率大大提高,腌制时间缩短了1/3,牛肉嫩度提高了38%。

In this paper, a temperature-controllable ultrasonic processor with three frequency bands was adopted to cure and tenderize beef. The effect of ultrasonic conditions on cooking loss, nitrite penetration, NaC1 content and shearing force of cured beef was examined using wet cured beef obtained under static conditions as a control. One-factor-at-a-time experiments were conducted with four independent variables： ultrasonic frequency （22, 28 and 40 kHz）, powers （180, 240 and 300 W） and curing temperature （6, 8 and 10℃）. Then these variables were optimized using an orthogonal array of L9 （34） with nitrite penetration and shearing force as responses. Curing at 8 ~C with ultrasonic treatment at 28 kHz and 180 W for 180 rain was found to be the optimal conditions to considerably increase curing rate and shorten curing time by one-third, and improve meat tenderness by 38% compared with the control.