Effect of Beating Time on the Quality of Beef Gel

SUN Lu; ZOU Jinhao; HUANG Qun; YANG Huaigu; TANG Daobang; WANG Xuping

doi:10.13386/j.issn1002-0306.2020100158

Volume 43 Issue 2

Jan. 2022

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Science and Technology of Food Industry > 2022 > 43(2): 27-34. > DOI: 10.13386/j.issn1002-0306.2020100158

SUN Lu, ZOU Jinhao, HUANG Qun, et al. Effect of Beating Time on the Quality of Beef Gel[J]. Science and Technology of Food Industry, 2022, 43(2): 27−34. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020100158.

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Effect of Beating Time on the Quality of Beef Gel

1.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
2.
Sericultural & Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences , Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China

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Received Date: October 20, 2020
Available Online: November 20, 2021

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Abstract

Abstract

In order to explore the effect of hammering time on the quality of beef gel, beef gel prepared by beating process was used as control group, the color difference, myofibrillar protein oxidation degree, cooking loss rate, fat exudation rate and texture characteristics of beef gel with different beating time were determined, and the mechanism of the impact of beat time on beef gel quality was studied through observing the changes of meat size, protein two level structure and microstructure of beef gel. The results showed that with the extension of beating time, the L^* value and W value first decreased and then increased, and the a^* value and b^* value increased first and then decreased. The oxidation degree of myofibrillar protein increased, total thiol decreased, the carbonyl value and bromphenol blue binding capacity increased, cooking loss rate decreased and then increased with fat exudation, and the hardness and chewiness of gel texture increased gradually. Resilience, cohesion and resilience increased first and then decreased. 30 min was the cut-off point, and the gel quality of 30 min was on the rise, which was more than 30 min. The increasing of gel quality was due to the decreasing of meat particle size and the increasing of protein two level structure beta fold. The degradation of gel quality after 30 min was due to the deepening of protein oxidation and the change of gel microstructure. The results showed that the hammering process could improve the quality of minced meat, but excessive hammering could cause the quality deterioration of minced meat.
- beef,
- beating process,
- gel quality,
- protein

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References (27)

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