市售预制牛排质量特征研究

王春晓; 孙宝忠; 罗欣; 张守勇; 李海鹏; 谢鹏; 张丽; 沙坤; 雷元华

doi:10.13386/j.issn1002-0306.2014.21.007

市售预制牛排质量特征研究

1. 山东农业大学食品科学与工程学院
2. 中国农业科学院北京畜牧兽医研究所
3. 嘉吉亚太食品系统(北京)有限公司

基金项目:

国家肉牛耗牛产业技术体系(NYCYTX-38)；

详细信息

作者简介:
王春晓 (1986-) , 男, 硕士研究生, 主要从事肉食加工研究。;

孙宝忠 (1964-) , 男, 博士, 研究员, 研究方向:农产品加工及贮藏工程。;

罗欣 (1961-) , 男, 博士, 教授, 研究方向:畜产品加工。;

中图分类号: TS251.52
计量
- 文章访问数: 134
- HTML全文浏览量: 16
- PDF下载量: 253
出版历程
- 收稿日期: 2014-02-09

Study on quality properties of prepared beef

College of Food Science and Engineering, Shandong Agricultural University
Institute of Animal Science, Chinese Academy of Agricultural Science
Cargill Asia Pacific Food Systems ( Beijing) Ltd

摘要

摘要: 为了了解目前北京市场上预制牛排质量特征,通过调研,对北京市场上11个品牌6个部位预制牛排进行了主要质量指标的测定,结果表明,不同部位牛排的主要品质指标存在显著或极显著差异,且不同指标间样品的变异幅度也不尽相同;不同品牌及部位牛排的p H、水分、蛋白质含量等品质指标变异度小,CV在10%以内,相对稳定;剪切力、红色深浅(a值)、硬度、脂肪含量等指标差异较大,CV在40%以上,需要今后进一步规范市场质量标准;亮度(L值)、黄色深浅(b值)、弹性等指标变异幅度处于所测指标的中间水平,CV在10%~40%之间;在所测指标中,蛋白质、脂肪含量偏低,剪切力偏高,是我国今后应重点改进的品质指标;当剪切力为2~3kg、水分含量77%、脂肪含量3%以上时,牛排的感官评分最高,适合消费者口感。
- 牛排 /
- 质量 /
- 特征
Abstract: In order to understand the quality properties finished beef sold at Beijing market, a survey was conducted on quality index of finished beef with eleven brands and six parts sampling from Beijing supermarket. The results showed that significant or high significant differences on the major quality index were observed among different brands and parts of beef, and big difference of the variation extent among the measured index were also found.The index value of p H, water and protein content of beef were relatively stable, CV < 10%. Big differences were observed in the index of shearing force, red shade ( a) , hardness and fat content of beef among the measured samples, CV > 40%. It is necessary to formulate the quality standards for the four index. The variation extents of brightness ( L) , yellow shade and elasticity were found at middle level with CV of 10% ⁴0% among the measured samples.Among the all measured index, protein and fat content were a little bit low and shearing force was higher, and the three index were considered to be the prefer quality index of beef and should be implemented preferentially.The taste score of steak was highest for consumers when the shear force, moisture content and fat content reached 2 ³kg, 77% and 3% or more, respectively.
- beef /
- quality /
- characteristics

HTML全文

参考文献(22)

[1]	刘汉玉, 刘建明.重视牛产品研发前景广阔势在必行[J].中国畜禽种业, 2007 (4) :42.
[2]	毛衍伟.牛肉食用品质保证关键控制点研究[D].泰安:山东农业大学, 2008.
[3]	Anderson H J.What si pork quality[C]//Quality of meat and fat in pigs as affected by genetic and nutrition.Zurich Switerland:EAAP Publication, 1999:15-26.
[4]	Polkinghorne R, Watson R, Porter M, et al.Meat Standards Australia, a‘PACCP’based beef grading system for consumers.1) The use of consumer scores to set grade standards[J].In‘Proceedings of the 45thinternational congress of meat science and technology’, 1999:14-19.
[5]	沈广, 陈幼春, 赵航.中国肉牛产业的发展与挑战[J].第三届中国牛业发展大会论文集, 2008:32-45.
[6]	深圳市计量质量检测研究院, 中国商业联合会商业标准中心.GB/T9695.15-2008肉与肉制品:水分含量测定[S].北京:中国标准出版社, 2008.
[7]	GB/T 9695.5-2008肉与肉制品:p H测定[S].北京:中国标准出版社, 2008.
[8]	黄彩霞, 孙宝忠, 卢凌等.宰后成熟时间与温度对牦牛肉品质影响[J].食品工业科技, 2013 (19) :50-53, 58.
[9]	农业部畜禽产品质量监督检测测试中心, 北京国农工贸发展中心.NY/T 1180-2006肉嫩度的测定:剪切力测定法[S].北京:中国标准出版社, 2006.
[10]	中华人民共和国国家质量监督检验检疫总局, 中国国家标准化管理委员会.GB/T9695.7-2008肉与肉制品:总脂肪含量测定[S].北京:中国标准出版社, 2008.
[11]	中华人民共和国国家质量监督检验检疫总局, 中国国家标准化管理委员会.GB/T9695.11-2008肉与肉制品:氮含量测定[S].北京:中国标准出版社, 2008.
[12]	国家国内贸易肉蛋食品质量检测中心 (北京) .GB 18394-2001畜禽肉水分限量[S].北京:中国标准出版社, 2001.
[13]	周荣新.西冷牛排食用品质保证关键控制点的研究[D].兰州:甘肃农业大学, 2008.
[14]	Destefanis G, Brugiapaglia A, Barge T, et al.Relationship between beef consumer tenderness perception and WarnerBratzler shear force[J].Meat Science, 2008, 78 (3) :153-156.
[15]	毛衍伟, 罗欣, 孙清亮, 等.牛排食用品质保证关键控制点研究[J].食品工业科技, 2009, 30 (2) :108-110.
[16]	John Thompson.Managing meat tenderness[J].Meat Science, 2002, 62:295-308.
[17]	Ferguson DM, Jiang S, Hearnshaw H, et al.Effect of electrical stimulation on protease activity and tenderness of M.longissimus from cattle with different proportions of Bos Indicus content[J].Meat Science.2000, (55) :265-272.
[18]	万发春, 张幸开, 张丽萍, 等.牛肉品质评定的主要指标[J], 中国畜牧兽医, 2004, 31 (12) :17-19.
[19]	Von Seggern D D, Calkins C R, Johnson D D.Muscle profiling:Characterizing the muscles of the beef chuck and round[J].Meat Science, 2005, 71 (1) :39-51.
[20]	余梅、毛华明、黄必志.牛肉品质的评定指标及影响牛肉品质的因素[J].中国畜牧兽医, 2007, 34 (2) :33-35.
[21]	郎玉苗, 沙坤, 李海鹏、孙宝忠等.中国培育品种肉牛品质特性分析比较[J].肉类研究, 2013, 27 (5) :31-35.
[22]	Kazal E C, Lozeman F J, Mir P S, et al.Relationship of fatty acid composition to intramuscular fat content in beef from crossbred Wagyu cattle[J].Journal of Animal Science, 1999, 77 (7) :1717-1725.