不同温度贮藏芥菜皮牛肉酱指标动态变化

Dynamic changes of beef paste with mustard skin stored at different temperatures

目的:通过对芥菜皮牛肉酱在贮藏过程中理化指标动态变化观察,探究芥菜皮牛肉酱最佳贮藏条件。方法:以芥菜皮为试验材料,拌料炒制、盛出冷却、灭菌、真空包装,分别在2、25、37℃下进行贮藏,通过直接干燥法测定水分、酸碱滴定法测定总酸、酸度计法测定氨基酸态氮含量、分光光度法测定硫代葡萄糖苷(GS)的含量,并对其理化指标和感官变化趋势进行分析。结果:芥菜皮牛肉酱在不同温度下储藏,硫代葡萄糖苷含量存在明显差异,在2℃下贮藏7 d后的GS含量为0.30 mg/g,极显著高于25℃常温下贮藏21 d后的GS含量(0.10 mg/g);37℃下贮藏28 d总酸含量达到最高(24 mg/kg);2℃条件下贮藏,氨基酸态氮含量下降不明显,且高于25和37℃条件下贮藏的含量,鲜味较好地保留下来。结论:温度对贮藏期间GS含量的影响极其显著,呈正相关(P<0.01),对总酸的影响显著(P<0.05),对其他指标影响不显著,2℃下贮藏14 d得到的芥菜皮牛肉酱品质最佳,这对预测芥菜皮牛肉酱的贮藏期具有很强的指导意义,为芥菜皮牛肉酱的市场化生产奠定基础。

Objective:To study the optimal storage conditions of beef sauce with mustard skin by observing the dynamic changes of physical and chemical indexes.Methods:The mustard skin was used as the experimental material,and the raw material was stir-fried,cooled and stored at 2,25,37℃respectively.The water was measured by direct drying method,total acid was determined by acid-base titration,amino acid nitrogen content was determined by acidity meter,and the content of glucosinolates(GS)was determined spectrophotometrically.The changing trend of its physical and chemical indexes and sense organs was analyzed.Results:The content of glucosinolates in mustard skin beef sauce was significantly different when stored at different temperatures,and the GS content of 0.30 mg/g after storage at 2℃for 7 d was significantly higher than that of 0.10 mg/g after storage at 25℃for 21 d.The total acid content reached a maximum of 24 mg/kg after storage at 37℃for 28 d.Under the condition of 2℃storage,the amino acid nitrogen content decreased in significantly,and the storage content was higher than that at 25,37℃,and the umami taste was well preserved.Conclusion:The effect of temperature on GS content during storage was extremely significant positive(P<0.01),the effect on total acid was significant(P<0.05),and the effect on other indexes was not significant,and the mustard skin beef sauce obtained after storage at 2℃for 14 d had the best quality,which had strong practical guiding significance for predicting the storage period of mustardskin beef sauce,and laid the foundation for the market-oriented production of mustard skin beef sauce.