蒸汽低温烹饪对牛排食用品质影响的研究

Study on the effect of steam and low-temperature cooking on the edible quality of steak

通过蒸汽低温烹饪和传统水浴低温烹饪进行比较,研究不同的烹饪温度(55、60、65℃)对牛排的食用品质(烹饪损失、剪切力和质构)的影响。研究结果表明,相同的烹饪方式,随着烹饪温度的升高,烹饪损失增大、剪切力增大,硬度、咀嚼性也增大,且差异显著(p <0. 05);相同烹饪温度,蒸汽低温烹饪和水浴低温烹饪对牛排食用品质影响差异不显著(p> 0. 05)。

The steam and low -temperature cooking and traditional water bath low -temperature cooking were compared, and the effect of different cooking temperatures （55, 60, 65 ℃ ） on the edible quality （ cooking loss, shearing force and texture） of the steak was studied. The results showed that when cooking method was the same, with the increase of cooking temperature, the cooking loss increased, and the shearing force increased, and the hardness and chewiness also increased, and the difference was sig- nificant （ p 〈 0. 05 ） ; When cooking temperature was the same, steam low - temperature cooking and wa- ter bath low - temperature cooking had no significant difference in the quality of the steak （ p 〉 0.05 ）.