生姜汁对牛肉持水力效果的研究

Study on tenderization effect of ginger juice on beef

以牛肉为原料,生姜汁为嫩化剂,研究其对牛肉的嫩化效果.对生姜汁添加量、浸泡温度、浸泡时间进行单因素试验.并通过L9(34)正交试验对其进行优化.结果表明,生姜汁嫩化牛肉最佳条件为:生姜汁添加质量分数为6%,浸泡温度为30℃,浸泡时间为80 min.对生姜汁嫩化牛肉的影响因素次序为:浸泡时间>浸泡温度>生姜汁添加量.通过对牛肉持水力和质构的测定结果分析,表明生姜汁能显著提高牛肉的嫩度.DSC测定表明生姜汁处理后牛肉内的蛋白质性质发生了变化.电镜观察表明生姜汁处理后的牛肉肌原蛋白被分解,肌原纤维断裂,肌肉纹理较细腻,断面较光滑,肉的结构组织被破坏,说明生姜汁对牛肉有一定的嫩化作用.

Beef was used as raw material and ginger juice as tenderant to study the tenderization effect of beef.The single factor experiment was carried out on the adding amount of ginger juice,soaking temperature and soaking time,and it was optimized by L9(34)orthogonal experiment.The results showed that the optimum conditions of tenderizing beef with ginger juice were as follows:ginger juice 6%,soaking temperature 30℃,soaking time 80 min.The order of influencing factors on raw ginger meat was soaking time>soaking temperature>adding amount of raw ginger juice.The results of determination of water holding capacity and texture of beef showed that ginger juice could significantly improve the tenderness of beef.DSC analysis showed that the protein properties of beef treated with ginger juice changed.SEM analysis results showed that the myogen protein was broken down,myofibril fractured,muscle texture was exquisite,the cross section was relatively smooth and the meat structure was destroyed,indicating that the ginger juice had a certain tenderizing effect on the beef.