冷鲜黄牛肉在不同火锅涮食条件下的感官品质变化研究

Study on the Changes of Sensory Quality of Chilled Fresh Yellow Beef Under Different Hot Pot Cooking Conditions

为了研究冷鲜黄牛肉在火锅底料中涮食的最佳条件,本文以预制冷鲜黄牛肉为原料,测定不同的火锅涮食温度和涮食时间对冷鲜黄牛肉的色泽、结构特性与感官评分的影响。结果表明,当涮食温度为95℃,涮食时间为2.5 min时,黄牛肉的色泽、剪切力、硬度、破裂强度、弹性和凝聚性较好,感官评分最高。

The effects of different instant-boiled process on qualities of chilled fresh yellow beef was conducted.The appearance color,texture properties and sensory evaluation were determined based on temperature and time with the material of chilled fresh yellow beef.The results showed that the color,shearing force,hardness,breaking strength,elasticity and cohesiveness of yellow beef were better and the sensory score was the highest when the temperature of instant boiled meat was 95℃and the instant boiled time was 2.5 min.