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中国精品科技期刊2020
孙路,邹金浩,黄群,等. 捶打时间对牛肉凝胶品质的影响研究[J]. 食品工业科技,2022,43(2):27−34. doi: 10.13386/j.issn1002-0306.2020100158.
引用本文: 孙路,邹金浩,黄群,等. 捶打时间对牛肉凝胶品质的影响研究[J]. 食品工业科技,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.
Citation: 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.

捶打时间对牛肉凝胶品质的影响研究

Effect of Beating Time on the Quality of Beef Gel

  • 摘要: 为探究捶打工艺对牛肉凝胶品质的影响,以打浆工艺制作的牛肉凝胶为对照组,通过测定不同捶打时间的牛肉凝胶色差、肌原纤维蛋白氧化程度、蒸煮损失率、脂肪渗出率、质构特性,并测定牛肉凝胶的肉糜粒径、蛋白质二级结构及微观结构的变化,了解捶打时间对牛肉凝胶品质的影响机理。结果表明,捶打时间在15~40 min之间时,随着捶打时间延长,肉糜L*值与W值先降后升,a*值和b*值先升后降;肌原纤维蛋白氧化程度不断增加,总巯基不断减少,羰基值及溴酚蓝结合量不断增加;蒸煮损失率与脂肪渗出率先减少后增加;凝胶质构中硬度、咀嚼性逐渐增加,弹性、内聚性与回复性先增加后减少,以30 min为分界点,捶打30 min以内凝胶品质呈上升趋势,超过30 min呈下降趋势。30 min前凝胶品质上升原因为肉糜粒径减小及蛋白质二级结构β-折叠增多;30 min后凝胶品质下降原因为蛋白质氧化程度加深及凝胶微观结构的改变。试验结果表明传统捶打方式能提高肉糜品质,但过度捶打会引起肉糜品质劣变。

     

    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.

     

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