YU Kun, ZHAO Liangzhong, LI Ming, et al. Comparison of Marinating Methods of Hunan Flavor Marinated Beef by Mass Transfer Kinetics[J]. Science and Technology of Food Industry, 2022, 43(17): 266−274. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120244.
Citation: YU Kun, ZHAO Liangzhong, LI Ming, et al. Comparison of Marinating Methods of Hunan Flavor Marinated Beef by Mass Transfer Kinetics[J]. Science and Technology of Food Industry, 2022, 43(17): 266−274. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120244.

Comparison of Marinating Methods of Hunan Flavor Marinated Beef by Mass Transfer Kinetics

More Information
  • Received Date: December 22, 2021
  • Available Online: July 04, 2022
  • In order to improve the efficiency, quality, and utilization rate of raw ingredients for Hunan flavor marinated beef, bovine leg meat was used as raw material and traditional marinated (atmospheric pressure, 95 ℃) was used as control, The NaCl mass transfer coefficients, sensory quality, texture characteristics and microstructure of beef under different vacuum marinated, micropressure marinated, pulse marinated conditions were studied to optimize the best marinated process. The results showed that the optimal marinated process was pulse marinated process: −50 kPa, 80 ℃ combined with +50 kPa, 95 ℃, pulse frequency 4 times, and marinated duration 2.7 h, Under these conditions, the sensory score (89.6) and NaCl mass transfer coefficients value (2.71×10−6 m2/s) of beef were obtained. They were superior to the optimal conditions of vacuum marinated (-50 kPa, 80 ℃), the optimal conditions of micropressure marinated (+50 kPa, 95 ℃), sensory scores of traditional marinated (85.2, 86.1, 83.6), and the NaCl mass transfer coefficients (1.91×10−6、1.92×10−6、1.64×10−6 m2/s). The texture characteristics of pulse marinated beef were significantly improved (P<0.05), and the rate of mass change was significantly lower than that of micropressure and traditional marinated beef (P<0.05). Scanning electron microscope showed that pulse marinated had the least effect on beef microstructure, which was beneficial to reduce nutrient loss, improve NaCl mass transfer coefficients. Pulse marinated can effectively improved the efficiency of Hunan flavor marinated beef, shorten the marinated time, reduce the loss of raw ingredients, and improved the product yield.
  • [1]
    魏瑶, 邓力, 李静鹏, 等. 酱卤猪肉煮制过程中品质变化动力学研究[J]. 食品与发酵科技,2021,57(2):77−83, 102. [WEI Y, DENG L, LI J P, et al. Study on the dynamics of quality changes in the process of sauce and braised pork cooking[J]. Food and Fermentation Sciences & Technology,2021,57(2):77−83, 102.

    WEI Y, DENG L, LI J P, et al. Study on the dynamics of quality changes in the process of sauce and braised pork cooking[J]. Food and Fermentation Sciences & Technology, 2021, 57(2): 77-83, 102.
    [2]
    高子武, 吴丹璇, 王恒鹏, 等. 腌制方式对牛肉肌原纤维蛋白特性及水分分布的影响[J]. 食品与发酵工业,2021,47(24):179−186. [GAO Z W, WU D X, WANG H P, et al. Effects of curing process on myofibrillar protein characteristics and water distribution of beef[J]. Food and Fermentation Industries,2021,47(24):179−186. doi: 10.13995/j.cnki.11-1802/ts.027285

    GAO Z W, WU D X, WANG H P, et al. Effects of curing process on myofibrillar protein characteristics and water distribution of beef[J]. Food and Fermentation Industries, 2021, 47(24): 179-186. doi: 10.13995/j.cnki.11-1802/ts.027285
    [3]
    夏海娜, 张月东, 常圆境, 等 等. 基于电子鼻的牛肉复配保鲜剂效果评价及储存时间预测模型研究[J]. 中国食品学报,2016,16(8):254−260. [XIA H N, ZHANG Y D, CHANG Y J, et al. Evaluation on beef freshness preservation agent and development of storage time predicting model based on electronic nose[J]. Journal of Chinese Institute of Food Science and Technology,2016,16(8):254−260. doi: 10.16429/j.1009-7848.2016.08.035

    XIA H N, ZHANG Y D, CHANG Y J, et al. Evaluation on beef freshness preservation agent and development of storage time predicting model based on electronic nose[J]. Journal of Chinese Institute of Food Science and Technology, 2016, 16(8): 254-260. doi: 10.16429/j.1009-7848.2016.08.035
    [4]
    苑冰冰. 香辣酱牛肉工艺配方优化及不同辣椒对其品质与贮藏特性影响研究[D]. 长春: 吉林大学, 2019.

    YUAN B B. Study on process formulation optimization of spiced beef with paprika and the effect of different paprika on its quality and storage characteristics[D]. Changchun: Jilin University, 2019.
    [5]
    顾思远. 低温慢卤牛肉的开发及其保藏研究研究[D]. 成都: 成都大学, 2020.

    GU S Y. Studies on development and preservation of pasteurized slow-boiled beef[D]. Chengdu: Chengdu University, 2020.
    [6]
    高帮君. 酱卤鸭腿真空低温卤制工艺优化及品质研究[D]. 武汉: 武汉轻工大学, 2021.

    GAO B J. Study on the optimization of vacuum cryogenic and low-temperature marinating technology and quality of braised duck leg[D]. Wuhan: Wuhan Polytechnic University, 2021.
    [7]
    郭昕, 黄峰, 张春江, 等. 静态变压腌制技术对猪肉品质的影响[J]. 中国农业科学,2015,48(11):2229−2240. [GUO X, HUANG F, ZHANG C J, et al. Effects of pressure varied static brining on pork quality[J]. Chinese Scientia Agricultura Sinica,2015,48(11):2229−2240. doi: 10.3864/j.issn.0578-1752.2015.11.014

    GUO X, HUANG F, ZHANG C J, et al. Effects of pressure varied static brining on pork quality[J]. Chinese Scientia Agricultura Sinica, 2015, 48(11): 2229-2240. doi: 10.3864/j.issn.0578-1752.2015.11.014
    [8]
    赵良忠, 李海涛, 江振桂, 等. 食品卤制装置: 中国, CN207948872U[P]. 2018-10-12.

    ZHAO L Z, LI H T, JIANG Z G, et al. Food brine plant: China, CN207948872U[P]. 2018-10-12.
    [9]
    ITO A P, TONON R V, PARK K J, et al. Influence of process conditions on the mass transfer kinetics of pulsed vacuum osmotically dehydrated mango slices[J]. Drying Technology,2007,25(10):1769−1777. doi: 10.1080/07373930701593263
    [10]
    DENG Y, ZHAO Y Y. Effects of pulsed-vacuum and ultrasound on the osmodehydration kinetics and microstructure of apples (Fuji)[J]. Journal of Food Engineering,2008,85:84−93. doi: 10.1016/j.jfoodeng.2007.07.016
    [11]
    李海涛, 赵良忠, 范柳等. 休闲豆干真空脉冲卤制工艺优化[J]. 食品工业科技,2018,39(17):173−179. [LI H T, ZHAO L Z, FAN L, et al. Optimization of vacuum pulse marinating technology for leisure dried tofu[J]. Science and Technology of Food Industry,2018,39(17):173−179.

    LI H T, ZHAO L Z, FAN L, et al. Optimization of vacuum pulse marinating technology for leisure dried tofu[J]. Science and Technology of Food Industry, 2018, 39(17): 173-179.
    [12]
    伍涛, 彭希林, 赵良忠, 等. 湘派豆干及卤汁在卤制过程中的变化规律[J]. 食品与发酵工业,2021,47(19):146−154. [WU T, PENG X L, ZHAO L Z, et al. Variation law of Xiangpai dried tofu and brine during marinating process[J]. Food and Fermentation Industries,2021,47(19):146−154.

    WU T, PENG X L, ZHAO L Z, et al. Variation law of Xiangpai dried tofu and brine during marinating process[J]. Food and Fermentation Industries, 2021, 47(19): 146-154.
    [13]
    GALLART-JORNET L, BARAT J M, RUSTAD T, et al. A comparative study of brine salting of Atlantic cod (Gadus morhua) and Atlantic salmon (Salmo salar)[J]. Journal of Food Engineering,2007,79(1):261−270. doi: 10.1016/j.jfoodeng.2006.01.053
    [14]
    BARAT J M, RODRGUEZ-BARONA S, ANDRÉS A, et al. Influence of increasing brine concentration in the cod-salting process[J]. Journal of Food Science,2010,67(5):1922−1925.
    [15]
    国家卫生和计划生育委员会. GB 5009.3-2016, 食品安全国家标准 食品中水分的测定[S]. 北京: 中国标准出版社, 2016.

    National Health and Family Planning Commission. GB 5009.3-2016 National food safety standards Determination of moisture in food[S]. Beijing: China Standards Press, 2016.
    [16]
    国家卫生和计划生育委员会. GB 5009.44-2016 食品安全国家标准 食品中氯化物的测定[S]. 北京: 中国标准出版社, 2016.

    National Health and Family Planning Commission. GB 5009.44-2016 National food safety standards Determination of chloride in food[S]. Beijing: China Standards Press, 2016.
    [17]
    闫晓晶. 高压静电场对牛肉成熟过程中品质变化的影响研究[D]. 北京: 中国农业科学院, 2021.

    YAN X J. Effects of high voltage electrostatic field on quality changes of beef during aging[D]. Beijing: Chinese Academy of Agricultural Sciences Thesis, 2021.
    [18]
    BELL J W, FARKAS B E, HALE S A, et al. Effect of thermal treatment on moisture transport during steam cooking of skipjack tuna (Katsuwonas pelamis)[J]. Journal of Food Science,2001,66(2):307−313. doi: 10.1111/j.1365-2621.2001.tb11337.x
    [19]
    JOSÉ S, ANTONIO G, JORGE R C. Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time[J]. Meat Science,2012,90(3):828−835. doi: 10.1016/j.meatsci.2011.11.024
    [20]
    彭子宁. 低温烹煮技术下的酱卤制品品质及风味研究[D]. 哈尔滨: 哈尔滨商业大学, 2020.

    PENG Z N. Study on the quality and flavor of sauce stewed products under low-temperature cooking technology[D]. Harbin: Harbin University of Commerce, 2020.
    [21]
    WANG Z Y, XU W W, KANG N, et al. Microstructural, protein denaturation and water holding properties of lamb under pulse vacuum brining[J]. Meat Science,2016,113:132−138. doi: 10.1016/j.meatsci.2015.11.015
    [22]
    郭丽媛, 刘登勇, 徐幸莲, 等. 猪肉腌制过程中的传质动力学研究[J]. 食品科学,2015,36(1):31−36. [GUO L Y, LIU D Y, XU X L, et al. Mass transfer dynamics during wet-curing of pork[J]. Food Science,2015,36(1):31−36. doi: 10.7506/spkx1002-6630-201501006

    GUO L Y, LIU D Y, XU X L, et al. Mass transfer dynamics during wet-curing of pork[J]. Food Science, 2015, 36(1): 31-36. doi: 10.7506/spkx1002-6630-201501006
    [23]
    CHRISTIAN L H, FRANS D B, STEFFEN R, et al. Diffusion of NaCl in meat studied by 1H and 23Na magnetic resonance imaging[J]. Meat Science,2008,80(3):851−856. doi: 10.1016/j.meatsci.2008.04.003
    [24]
    殷燕涛. 脉动正负压对鸭肉腌制的影响[D]. 扬州: 扬州大学, 2015.

    YIN Y T. Effects of pulsatile plus or minus pressure on duck salting[D]. Yangzhou: Yangzhou University, 2015.
    [25]
    TORNBERG E. Effects of heat on meat proteins-Implications on structure and quality of meat products[J]. Meat Science,2004,70(3):493−508.
    [26]
    YISSLEN NUÑEZ-MANCILLA, MARIO PEREZ-WON, ANTONIO VEGA-GÁLVEZ, et al. Modeling mass transfer during osmotic dehydration of strawberries under high hydrostatic pressure conditions[J]. Innovative Food Science and Emerging Technologies,2011,12(3):338−343. doi: 10.1016/j.ifset.2011.03.005
    [27]
    张帆. 反复冻融、解冻方法及加热方式对鸭肉品质影响的研究[D]. 合肥: 合肥工业大学, 2016.

    ZHANG F. The study on the effects of freeze-thaw cycles, thawing methods and heating methods on the quality of duck meat[D]. Hefei: Hefei University of Technology, 2016.
    [28]
    MAYARA G M, PAULO S N C, ROSINELSON da S P. Application of pulsed-vacuum on the salt impregnation process of pirarucu fillet[J]. Food Research International,2019,120:407−414. doi: 10.1016/j.foodres.2019.03.016
    [29]
    杨登玲, 范远景, 王明和, 等. 不同加热方式对鸭肉渗透传质过程的影响研究[J]. 肉类工业,2017(12):19−25. [YANG D L, FAN Y J, WANG M H, et al. Study on the effect of different heating methods on the process of duck meat infiltration and mass transfer[J]. Meat Industry,2017(12):19−25. doi: 10.3969/j.issn.1008-5467.2017.12.006

    YANG D L, FAN Y J, WANG M H, et al. Study on the effect of different heating methods on the process of duck meat infiltration and mass transfer[J]. Meat Industry, 2017(12): 19-25. doi: 10.3969/j.issn.1008-5467.2017.12.006
    [30]
    赵旭彤. 牛肉腌制中氯化钠扩散过程及其模拟研究[D]. 吉林: 吉林大学, 2020.

    ZHAO X T. Study on diffusion process and simulation of NaCl in beef brining[D]. Jilin: Jilin University, 2020.
    [31]
    李迎楠, 刘文营, 张顺亮, 等. 反应时间对牛肉、牛骨美拉德反应产物风味品质的影响[J]. 肉类研究,2016,30(5):1−5. [LI Y N, LIU W Y, ZHANG S L, et al. Effect of reaction time on the flavor quality of Maillard reaction products from beef meat and bone hydrolysates[J]. Meat Research,2016,30(5):1−5.

    LI Y N, LIU W Y, ZHANG S L, et al. Effect of reaction time on the flavor quality of Maillard reaction products from beef meat and bone hydrolysates[J]. Meat Research, 2016, 30(5): 1-5.
    [32]
    陈美玉. 基于水分迁移及肌原纤维蛋白特性研究真空低温加热对牛肉品质的影响[D]. 杭州: 浙江大学, 2021.

    CHEN M Y. Effect of water migration and the structural change of myofibril proteins on beef quality during sous-vide cooking[D]. Hangzhou: Zhejiang University, 2021.
  • Cited by

    Periodical cited type(11)

    1. 张新圻,朱顺华,钟秀来,罗庆,熊爱生,谭国飞. 不同水芹种质资源的形态、花青素含量及相关基因表达量分析. 贵州师范大学学报(自然科学版). 2025(02): 105-113 .
    2. 张博,王雨婷,刘洁,李加会,吴鸿飞. 经典药对“瓜蒌-薤白”治疗痰瘀互结心血管疾病的血清代谢组学研究. 中国中药杂志. 2024(01): 232-242 .
    3. 罗庆,张新圻,李梦瑶,朱顺华,熊爱生,谭国飞. 药食同源植物水芹的研究进展. 植物遗传资源学报. 2024(08): 1221-1233 .
    4. 邢啸林,陈丹,况勇,徐文娟,黄然,甘德芳. 水芹SSR分子标记开发与遗传多样性分析. 江苏农业学报. 2024(07): 1285-1296 .
    5. 李冬霞,张凡,王洧,南建. 水芹贮藏保鲜和开发利用研究进展. 农产品加工. 2023(02): 66-69+72 .
    6. 朱顺华,罗庆,李梦瑶,孟平红,钟秀来,王堃,陈志峰,谭国飞,熊爱生. 水芹雄性不育材料的鉴定及营养品质分析. 植物科学学报. 2023(03): 343-348 .
    7. 倪子怡,许海,詹旭,朱广伟,程新良,胡亮,王裕成,郑文婷. 刈割对千岛湖生态浮床植物生长与氮素净化效率的影响. 环境工程学报. 2023(08): 2494-2504 .
    8. 刘杰,刘吉祥,常雅军,陈婷,刘晓静,孙林鹤,姚东瑞. LC-SIM-Orbitraq测定无土栽培水芹不同器官中有机酸含量. 中国瓜菜. 2023(09): 80-86 .
    9. 王丹,万娜,黄金妮,陈敏妮,杨兹伟,汤祝华. 多壁碳纳米管净化-色谱质谱技术测定水芹中多农药残留. 食品科技. 2023(09): 276-284 .
    10. 刘吉祥,杜凤凤,孙林鹤,王巍,赵慧君,姚东瑞,常雅军. 无土栽培水芹不同器官的氨基酸特征及其资源化利用潜力分析. 中国蔬菜. 2022(07): 34-44 .
    11. 季青霞,陈伟,毕艳红,赵祥杰,白青云,王朝宇. 超声波辅助提取水芹中黄酮类化合物的工艺研究. 包装与食品机械. 2022(06): 25-30+38 .

    Other cited types(7)

Catalog

    Article Metrics

    Article views (243) PDF downloads (22) Cited by(18)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return