Quality Evaluation of Stewed Beef Brisket with Tomato

In order to explore the quality status of tomato stewed beef brisket dishes of different brands on the market, five brands of tomato stewed beef brisket dishes were selected to determine the color, texture, shear force, electronic nose, electronic tongue, sensory evaluation, thiobarbituric acid reactive substances (TBARS) value, sulfhydryl content, carbonyl content and other indicators, and study the causes of quality differences from sensory evaluation, objective evaluation and fatty protein oxidation. The results showed that there were significant differences in the senses of the five brands of tomato stewed beef brisket dishes, among which the sensory score of sample HK was the highest and that of sample FY was the lowest, and there was a significant correlation between product quality and price. The overall acceptable score was 79.15, the product price was (55.28 yuan/500 g), and the commercially available tomato stewed beef brisket dishes were basically high quality and good price. The appearance of tomatoes in different brands of tomato stewed beef brisket dishes was seriously damaged, and the L^* value, a^* value and b^* value of beef were significantly different, among which the change rate of L^* value and b^* value was large. The hardness, cohesion and chewiness in the texture index were the biggest difference between sample NF and sample FY, while the elasticity was the biggest difference between sample HK and sample FY. The correlation between the changes of objective indexes such as color and texture and sensory indexes was not significant. The overall presentation of quality characteristics might be more complex due to the combination of meat and vegetables. Principal components analysis (PCA) based on the results of electronic nose and electronic tongue could clearly distinguish the taste and smell of five commercial brands of tomato stewed sirloin dishes, and could be effectively used to evaluate and study the flavor quality of tomato stewed sirloin dishes. The pH, TBARS value, sulfhydryl content and carbonyl content of beef in different products were also significantly different, and were significantly related to color, texture and flavor. In addition to different raw and auxiliary materials, the oxidation of protein and fat was also an important factor affecting the quality of beef from different products. This would not only provide guidance for the optimization of processing technology and improvement of product quality of tomato stewed beef brisket, but also provide data support for improving the industrialization level and quality fidelity of tomato stewed beef brisket dishes.