循环卤煮过程中牛肉品质变化规律研究

Study on the Quality Changes of Beef During the Cyclic Stewing

通过分析循环卤煮过程中牛肉的色差、pH、质构特性、微观结构、粗脂肪、蛋白质、游离脂肪酸,探究卤煮次数对牛肉品质的影响。结果表明,随着卤煮次数的增加,卤牛肉的表面色差L*值逐渐减小,而切面色差L*值逐渐增大;牛肉蛋白质含量上升,脂肪含量下降,不饱和脂肪酸相对含量先增后减,上述指标都在第15次卤煮后趋于平缓,pH呈现先显著上升再缓慢下降的趋势,维持在6.0左右,质构特性中硬度和咀嚼性都下降明显,内聚性无显著差异,微观结构与质构的结果基本相符。综合分析,循环卤煮15次之后,卤牛肉体系稳定。

By analyzing the color difference,pH,texture characteristics,microstructure,crude fat,protein and free fatty acid of beef in the process of cyclic stewing,the effect of stewing times on beef quality is explored.The results show that with the increase of stewing times,the L*value of surface color difference of stewed beef gradually decreases,while the L*value of section color difference gradually increases;the protein content of beef increases,the fat content decreases,and the relative content of unsaturated fatty acids increases firstly and then decreases.The above indexes tend to be flat after the 15th stewing,and the pH value firstly increases significantly and then decreases slowly,which maintaines at about pH 6.0.The hardness and chewiness in texture characteristics decrease significantly,but there's no significant difference in cohesion.The results of microstructure and texture are basically consistent.Comprehensive analysis shows that the stewed beef system is stable after 15 times of cyclic stewing.