烤肉类蛋白酶复合腌制剂配方的优化及风味分析

Optimization of Protease Compound Curing Agent of Barbecue and Quality Determination of Flavor Analysis

以食盐、白砂糖、复合磷酸盐、无花果蛋白酶为腌制剂,以牛肉的嫩度、熟肉率、感官评分为评价指标,通过计算评价指标的相关权重得到影响腌制牛肉品质的综合评分指数。在单因素试验的基础上,利用Design Expert10.0软件的Box-Behnken法对腌制液配方进行优化,确定烤肉类基础腌制剂最佳配方,并利用电子舌对腌制牛肉进行风味分析,开发适合烤肉类蛋白酶复合腌制剂。结果显示,蛋白酶复合腌制剂的配方为食盐1.8%、白砂糖4.2%、复合磷酸盐0.13%、无花果蛋白酶0.3%时,腌制的牛肉综合评分指数最高为32.425(嫩度、熟肉率和感官评价的平均值分别为18.52 N、69.6%和37.5分)。对优化后的复合腌制剂处理的牛肉进行风味分析,结果显示,在6~8℃条件下腌制6~8 h,牛肉的风味最佳。

In this experiment,salt,sugar,compound phosphate and fig protease were used as curing agent,tenderness,cooked meat rate and sensory score of beef were used as evaluation indexes,and the comprehensive score index affecting the quality of cured beef was obtained by calculating the relevant weight of evaluation indexes.On the basis of single factor experiment,using box Behnken method of design expert 10.0 software to optimize the formula of curing solution,determine the best formula of basic curing agent for barbecue,and use electronic tongue to analyze the flavor of cured beef.The aim is to develop a kind of compound curing agent suitable for barbecue.The results showed that when the curing agent included salt 1.8%,sugar 4.2%,phosphate 0.13%and fig protease 0.3%,the highest comprehensive score index of cured beef was 32.425(the average values of tenderness,cooked meat rate and sensory evaluation were 18.52 N,69.6%and 37.5 points,respectively).The flavor of beef treated by the optimized compound curing agent was analyzed.The results showed that the flavor of beef was the best when marinated for 6~8 h at 6~8℃.