Citation: | YU Qiuying, CAO Chuan'ai, LIANG Xue, et al. Effect of Duration Time of Breathing Tumbling on the Quality Profiles of Prepared Beef[J]. Science and Technology of Food Industry, 2023, 44(5): 28−35. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022040246. |
[1] |
BOMBRUN L, GATELLIER P, PORTANGUEN S, et al. Analysis of the juice and water losses in salted and unsalted pork samples heated in water bath. Consequences for the prediction of weight loss by transfer models[J]. Meat Science,2015,99:113−122. doi: 10.1016/j.meatsci.2014.07.033
|
[2] |
王逸鑫, 吴涵, 黄海源, 等. 超声波辅助腌制对青鱼腌制品品质的影响[J]. 食品与发酵工业, 2020, 46(22): 142−146, 160
WANG Yixin, WU Han, HUANG Haiyuan, et al. Effect of ultrasonic-assisted pickling on the quality of black carp (Mylopharyngodon piceus) pickled products[J]. Food and Fermentation Industries, 2020, 46(22): 142−146, 160.
|
[3] |
李可, 闫路辉, 栗俊广, 等. 不同腌制方式对猪排骨品质的影响[J]. 食品工业,2019,40(10):128−132. [LI Ke, YAN Luhui, LI Junguang, et al. Effect of different curing methods on the quality of pork ribs[J]. Food Industry,2019,40(10):128−132.
|
[4] |
郭瑶堂, 王明芳, 罗月辰, 等. 滚揉工艺对牛肉品质的影响[J]. 食品工业科技,2020,41(8):177−182. [GUO Yaotang, WANG Mingfang, LUO Yuechen, et al. Effects of rolling process on quality of beef[J]. Science and Technology of Food Industry,2020,41(8):177−182. doi: 10.13386/j.issn1002-0306.2020.08.028
|
[5] |
DAUDIN J D, SHAREDEH D, FAVIER R, et al. Design of a new laboratory tumbling simulator for chunked meat: Analysis, reproduction and measurement of mechanical treatment[J]. Journal of Food Engineering,2016,170:83−91. doi: 10.1016/j.jfoodeng.2015.09.020
|
[6] |
RICARDIN O, GIPSY T M, YAMIRA C B, et al. Effects of high hydrostatic pressure processing and sodium reduction on physicochemical properties, sensory quality, and microbiological shelf life of ready-to-eat chicken breasts[J]. Journal of Food Science and Technology,2020,127:87−104.
|
[7] |
ARNAU J, SERRA X, COMAPOSADA J, et al. Technologies to shorten the drying period of dry-cured meat products[J]. Journal of Meat Science,2007,77(1):81−89. doi: 10.1016/j.meatsci.2007.03.015
|
[8] |
王兆明, 贺稚非, 李洪军, 等. 真空滚揉腌制对伊拉兔肉品质特性的影响[J]. 食品科学,2015,36(17):54−58. [WANG Zhaoming, HE Zhifei, LI Hongjun, et al. Effects of vacuum tumbling on quality characteristics of hyla rabbit meat[J]. Food Science,2015,36(17):54−58. doi: 10.7506/spkx1002-6630-201517011
|
[9] |
佟荟全, 杨丽芳, 肖志超, 等. 超声联合滚揉腌制对鸡胸肉品质的影响研究[J]. 核农学报,2022,36(4):777−787. [TONG Huiquan, YANG Lifang, XIAO Zhichao, et al. Effects of ultrasonic combined tumbling curing on the quality of chicken breast meat[J]. Journal of Nuclear Agricultural Science,2022,36(4):777−787. doi: 10.11869/j.issn.100-8551.2022.04.0777
|
[10] |
矫丹, 张德权, 刘欢, 等. 烤鸭鸭胚动态变压腌制加工工艺优化[J]. 肉类研究,2021,35(3):14−22. [JIAO Dan, ZHANG Dequan, LIU Huan, et al. Optimization of dynamic variable pressure curing of duck carcass for roast duck[J]. Meat Research,2021,35(3):14−22.
|
[11] |
姜英杰, 贡汉坤. 不同滚揉腌制工艺对野鸭腿肉品质的影响[J]. 哈尔滨商业大学学报,2016,32(4):465−468. [JIANG Yingjie, GONG Hankun. Effect of different tumbling marination crafts on quality of thigh meat of wild duck[J]. Journal of Harbin University of Commerce,2016,32(4):465−468.
|
[12] |
ZHU C Z, YIN F, TIAN W, et al. Application of a pressure-transform tumbling assisted curing technique for improving the tenderness of restructured pork chops[J]. Journal of Food Science and Technology,2019,111:125−132.
|
[13] |
刘丹丹, 吴子健, 刘忠敏, 等. 滚揉方式对中式传统酱牛肉品质的影响[J]. 肉类研究,2021,35(7):15−20. [LIU Dandan, WU Zijian, LIU Zhongmin, et al. Effects of tumbling methods on quality of traditional Chinese sauced beef[J]. Meat Research,2021,35(7):15−20.
|
[14] |
刘丹丹, 赵培, 陈金玉, 等. 呼吸式滚揉腌制对中式酱牛肉挥发性物质的影响[J]. 食品与机械,2022,38(2):21−26. [LIU Dandan, ZHAO Pei, CHEN Jinyu, et al. Effect of breathing tumbling on volatile substances of Chinese soy-sauced beef[J]. Food and Machinery,2022,38(2):21−26. doi: 10.13652/j.issn.1003-5788.2022.02.004
|
[15] |
许美玉, 何丹, 宋洪波, 等. 真空滚揉-超高压制备调理鸡胸肉的工艺优化[J]. 食品与机械,2020,36(8):171−177. [XU Meiyu, HE Dan, SONG Hongbo, et al. Optimization of vacuum tumbling combined ultra high-pressure treatment preparation of conditioned chicken breast[J]. Food and Machinery,2020,36(8):171−177.
|
[16] |
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 Xin, HUANG Feng, ZHANG Chunjiang, et al. Effects of pressure varied static brining on pork quality[J]. Scientia Agricultura Sinica,2015,48(11):2229−2240. doi: 10.3864/j.issn.0578-1752.2015.11.014
|
[17] |
李龙祥, 赵欣欣, 夏秀芳, 等. 食盐对调理重组牛肉制品品质及水分分布特性的影响[J]. 食品科学,2017,38(19):143−148. [LI Longxiang, ZHAO Xinxin, XIA Xiufang, et al. Effect of salt on quality and water distribution characteristics of ready-to-eat restructured beef products[J]. Food Science,2017,38(19):143−148. doi: 10.7506/spkx1002-6630-201719023
|
[18] |
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: 1−8
National Health and Family Planning Commission. GB 5009.3-2016 National standard for food safety determination of moisture in food[S]. Beijing: China Standards Press, 2016: 1−8.
|
[19] |
国家卫生和计划生育委员会. 食品安全国家标准 GB 5009.237-2016食品pH的测定[S]. 北京: 中国标准出版社, 2016: 1−6
National Health and Family Planning Commission. GB 5009.237-2016 National standard for food safety determination of food pH[S]. Beijing: China Standards Press, 2016: 1−6.
|
[20] |
TANG J L, FAUSTMAN C, HOAGLAND T A. Krzywicki revisited: equations for spectrophotometric determination of myoglobin redox forms in aqueous meat extracts[J]. Journal of Food Science,2004,69(9):717−720.
|
[21] |
赵改名, 银峰, 祝超志, 等. 滚揉腌制对牛肉盐水火腿品质的影响[J]. 食品科学,2020,41(15):72−78. [ZHAO Gaiming, YIN Feng, ZHU Chaozhi, et al. Effect of tumbling on the quality of beef brined ham[J]. Food Science,2020,41(15):72−78.
|
[22] |
宋忠祥, 樊少飞, 付浩华, 等. 低盐液熏腊肉加工工艺优化及品质分析[J]. 肉类研究,2020,34(7):46−52. [SONG Zhongxiang, FAN Shaofei, FU Haohua, et al. Processing optimization and quality analysis of low salt liquid smoked Chinese bacon[J]. Meat Research,2020,34(7):46−52.
|
[23] |
PUOLANNE E, PELTONEN J. The effects of high salt and low pH on the water-holding of meat[J]. Meat Science,2013,93(2):167−170. doi: 10.1016/j.meatsci.2012.08.015
|
[24] |
SUMAN SP, FAUSTMAN C F, STAMER SL, et al. Redox instability induced by 4-hydroxy-2-nonenal in porcine and bovine myoglobins at pH5.6 and 4 ℃[J]. Journal of Agriculture and Food Chemistry,2006,54(9):3402−3408. doi: 10.1021/jf052811y
|
[25] |
丁玉庭, 胡煌, 吕飞, 等. 滚揉腌制方式对鸭肉腌制品质的影响[J]. 食品与发酵工业,2013,39(2):200−204. [DING Yuting, HU Huang, LÜ Fei, et al. Effect of tumbling and curing methoding quality os on curf duck meat[J]. Food and Fermentation Industries,2013,39(2):200−204.
|
[26] |
BEKHIT A E D, FAUSTMAN C. Metmyoglobin reducing activity[J]. Meat Science,2005,71(3):407−439. doi: 10.1016/j.meatsci.2005.04.032
|
[27] |
夏军军, 李洪军, 贺稚非, 等. 不同腌制方式对牛肉品质特性的影响[J]. 西南大学学报(自然科学版),2016,38(2):12−19. [XIA Junjun, LI Hongjun, HE Zhifei, et al. Effects of different pickling methods on beef quality[J]. Journal of Southwest University (Natural Science Edition),2016,38(2):12−19.
|
[28] |
CHEN X, SHEN Q W, LUO J. Effects of different curing methods on the curing rate and quality of duck meat[J]. Food Science,2020,41(12):7−13.
|
[29] |
KOOHMARAIE M. Biochemical factors regulating the toughening and tenderization processes of meat[J]. Meat Science,1996,43:193−201. doi: 10.1016/0309-1740(96)00065-4
|
[30] |
王林, 詹珂, 周世中, 等. 不同腌制方式对猪肉食用品质的影响[J]. 食品科技,2021,46(4):96−102. [WANG Lin, ZHAN Ke, ZHOU Shizhong, et al. Effect of rolling marinade on the quality of pork products[J]. Food Science and Technology,2021,46(4):96−102. doi: 10.13684/j.cnki.spkj.2021.04.015
|
[31] |
POOONA J, SINGH P, PRAHAKARAN P. Effect of kiwi fruit juice and tumbling on tenderness and lipid oxidation in chicken nuggets[J]. Nutrition & Food Science,2020,50(1):74−83.
|
[32] |
LI Y, FENG T, SUN J X, et al. Physicochemical and microstructural attributes of marinated chicken breast influenced by breathing ultrasonic tumbling[J]. Ultrasonic-Sonochemistry,2020,64:1−11.
|
[33] |
LI F, WANG B, KONG B, et al. Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles[J]. Food Hydrocolloids,2019,97(20):105223.1−105223.8.
|
[34] |
李鹏, 孙京心, 冯婷, 等. 不同滚揉腌制对鸭肉蛋白及水分分布的影响[J]. 中国食品学报,2019,19(10):157−164. [LI Peng, SUN Jingxin, FENG Ting, et al. Effects of pressure-transform tumbling curing assisted by ultrasound on the protein and water distribution of duck muscle[J]. Journal of Chinese Institute of Food Science and Technology,2019,19(10):157−164. doi: 10.16429/j.1009-7848.2019.10.019
|
[35] |
常荣, 韦诚, 段珍珍, 等. 发酵对酸肉蛋白质结构的影响[J]. 食品科学,2019,40(12):182−189. [CHANG Rong, WEI Cheng, DUAN Zhenzhen, et al. Structural changes of proteins during the fermentation of sour pork[J]. Food Science,2019,40(12):182−189.
|
[36] |
LIU R, ZHAO S M, XIE B J, et al. Contribution of protein conformation and intermolecular bonds to fish and pork gelation properties[J]. Food Hydrocolloids,2011,25(5):898−906. doi: 10.1016/j.foodhyd.2010.08.016
|
[37] |
郑娅, 胡生海, 何元翔, 等. 响应面法优化提纯牛肉肌红蛋白[J]. 甘肃农业科技,2019,11:40−45. [ZHENG Ya, HU Shenghai, HE Yuanxiang, et al. Extracted and purified myoglobin in beef using response surface method[J]. Gansu Agricultural Science and Technology,2019,11:40−45. doi: 10.3969/j.issn.1001-1463.2019.05.010
|
1. |
陶思琪,封炳迪,孟彩云,穆歆迪,张语涵,马隆煜,韩齐,李鹤. 清洁标签在食品加工中的应用及研究进展. 农产品加工. 2025(05): 95-98 .
![]() | |
2. |
刘欣睿,王美娟,计云龙,孔保华,曹传爱,孙方达,张宏伟,刘骞. 低温慢煮时间对即食鸡胸肉品质及消化特性的影响. 食品工业科技. 2024(03): 114-122 .
![]() | |
3. |
白恒丽,李来好,吴燕燕,王悦齐. 基于超声联合滚揉腌制改善低盐预制调理海鲈鱼品质特性. 食品科学. 2024(14): 161-171 .
![]() | |
4. |
曾昱,陈季旺,王欣欣,王柳清,张鹏,杨海琦,田宏伟. 辣椒油树脂乳液在卤鸭脖中的应用研究. 武汉轻工大学学报. 2024(05): 41-49 .
![]() | |
5. |
田梦瑶,肖珧,伍岳,娄爱华. 响应面法优化鸭肉间歇真空滚揉腌制工艺. 中国调味品. 2024(12): 132-136 .
![]() | |
6. |
周银娜,魏相茹,张德权,王振宇. 不同升温模式对北京鸭肉肌球蛋白热凝胶特性的影响. 肉类研究. 2023(06): 8-14 .
![]() | |
7. |
贺俊杰,曹传爱,孔保华,赵伟焱,李元钢,计云龙,刘骞. 蒸煮时间对低温即食鸭胸肉品质特性的影响. 肉类研究. 2023(06): 21-28 .
![]() | |
8. |
董智铭,姜萩婉,蒋泽临,王辉,王见钊,孔保华,刘骞,陈倩. 超声时间对牛肉干品质及其肌原纤维蛋白结构的影响. 食品工业科技. 2023(20): 36-42 .
![]() |