不同熟度牛肉与高水分组织蛋白品质特性的比较研究

Comparative Study on Quality Characteristics of Cooked Beef and High Moisture Texturized Vegetable Protein

使用低场核磁共振、TPA(Texture Profile Analysis)等分析方法对不同熟度牛肉与高水分组织蛋白(High Moisture Texturized Vegetable Protein,HMTVP)的弛豫时间、质构特性进行比较,并结合感官评价实验,寻找HMTVP的目标参照指标,选择最佳HMTVP配方,为仿牛肉的高水分组织蛋白制备提供适宜的参考范围。研究结果表明:横向弛豫时间T21结果显示,与牛肉相比HMTVP口感较紧致;5种HMTVP水分分布与五级熟度牛肉较相似,结合水、不易流动水含量分别为12.58%、85.11%。随着中心温度的升高,牛肉硬度、咀嚼度、胶黏性呈幂函数递增,极大值分别为12.34、8.93、6.97 kg。综合感官评价结果得出,5种HMTVP与牛肉咀嚼口感相似,以牛肉质构特性的极值为参照,高湿4号为最佳配方,参照技术指标为硬度、咀嚼度、胶黏性。

In this study,low field nuclear magnetic resonance and TPA (Texture profile analysis) were used to compare relaxation time and texture characteristics of different doneness beef and high moisture texturized vegetable protein (HMTVP).Furthermore,combined with sensory evaluation experiment,the target reference index of HMTVP was found,and selected the optimal formula of HMTVP.It provides an ideal reference range for the preparation of imitated beef HMTVP.The results showed that transverse relaxation time T21 the HMTVP might be tighter than the beef.The relaxation time of five kinds of HMTVP were similar to five-grade doneness beef,and the combined water and immobile water contents were 12.58% and 85.11%,respectively.With the increase of the central temperature,the hardness,chewiness and gumminess of beef increased by power function,with the maximum values of 12.34 kg,8.93 kg and 6.97 kg,respectively.The results of comprehensive sensory evaluation showed that the five HMTVP had similar chewiness taste to beef,and the maximum value of texture characteristics of beef was taken as the reference.The best formula was No.4,and the technical indexes were hardness,chewiness and gumminess.