磷酸盐对定量卤制酱牛肉水分分布和微观结构的影响

Effects of Phosphate on Moisture Distribution and Microstructure of Quantitatively Marinated Sauce Beef

为探究复合磷酸盐对定量卤制酱牛肉水分分布和微观结构的影响,本研究采用低场核磁共振技术(LF-NMR)对不同磷酸盐添加量的酱牛肉水分分布和迁移规律进行分析,并研究不同磷酸盐添加量对定量卤制酱牛肉微观结构和质构特性的影响。结果表明,随着复合磷酸盐添加量的升高,定量卤制酱牛肉的蒸煮损失率逐渐下降,水分含量逐渐上升,出品率逐渐增加,但当添加量大于0.4%时,以上指标变化均不显著(P>0.05)。复合磷酸盐的添加会导致结合水的横向弛豫时间T21和不易流动水的横向弛豫时间T22缩短,不易流动水的横向驰豫峰面积百分比P22增加,导致部分自由水转化为不易流动水。随着复合磷酸盐添加量的增加,酱牛肉的硬度和咀嚼性逐渐下降,弹性和内聚性逐渐增加,肌纤维组织逐渐变得平坦光滑且致密均匀。因此,确定定量卤制酱牛肉中复合磷酸盐的最佳添加量为0.4%。本研究可为酱卤牛肉的品质改良及卤制技术升级提供理论基础。

To explore the effect of compound phosphate on the water distribution and microstructure of quantitatively marinated sauce beef,low field nuclear magnetic resonance(LF-NMR)was used to analyze the water distribution and migration of beef with different amounts of phosphate addition.The effect of different phosphate addition on the microstructure and texture characteristics of quantitatively marinated sauce beef was studied.The results showed that the cooking loss rate decreased,while the water content and yield increased with increased amounts of compound phosphate.However,these indexes did not change significantly when the addition of compound phosphate was more than 0.4%.The composite phosphate decreased the transverse relaxation time(T21)of the bonded water and the transverse relaxation time(T22)of the non-flowing water,and increased the percentage of the area of transverse relaxation peak(P22)of less-mobile water,which lead to the conversion of free water into non-flowing water.The hardness and chewiness decreased while the springiness and cohesiveness increased,and the muscle fiber tissue of sauced beef gradually becomes flat,smooth,dense and uniform.Therefore,the optimal addition amount of compound phosphate in quantitatively marinated sauce beef was 0.4%.This study could provide a basis for the quality improvement of sauced beef and the upgrading of marinating technology.