Quality Difference between Aged Brine Marinated andQuantitative Marinated Beef

WU Jingjiao; TIAN Huan; HUANG Feng; HAN Dong; JING Xiaoliang; JIA Wei; ZHANG Chunhui

doi:10.13386/j.issn1002-0306.2023010178

Volume 44 Issue 22

Nov. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(22): 43-51. > DOI: 10.13386/j.issn1002-0306.2023010178

WU Jingjiao, TIAN Huan, HUANG Feng, et al. Quality Difference between Aged Brine Marinated andQuantitative Marinated Beef[J]. Science and Technology of Food Industry, 2023, 44(22): 43−51. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023010178.

Citation:

PDF (1590 KB)

Quality Difference between Aged Brine Marinated andQuantitative Marinated Beef

WU Jingjiao^{1, 2,},
TIAN Huan^{1, 2},
HUANG Feng^{2, 3},
HAN Dong²,
JING Xiaoliang⁴,
JIA Wei⁴,
ZHANG Chunhui^{2, 3, ,}

1.
School of Food and Wine, Ningxia University, Yinchuan 750021, China
2.
Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
3.
Western Agricultural Research Center, Chinese Academy of Agricultural Sciences, Changji 831100, China
4.
Jiangsu Chaoyue Agricultural Development Co., Ltd., Taixing 225400, China

More Information

Received Date: February 01, 2023
Available Online: September 12, 2023

Graphical Abstract

Abstract

Abstract

This study aimed to analyze the quality differences of sauced beef with aged brine and quantitative marinating methods by evaluating sensory characteristics, color, shear force, texture, moisture distribution, taste nucleotides, and free amino acids. Results showed that quantitative marinated beef received a higher score in sensory evaluation than aged brine marinated beef. Additionally, quantitative marinated beef had better color, lower shear force and hardness compared to aged brine marinated beef (P<0.05). It also had a higher moisture content and more even moisture distribution. The quantitative marinating method resulted in higher levels of 5′-AMP, 5′-IMP, and 5′-GMP in the beef sauce, which enhanced its umami intensity (P<0.05). Moreover, the total free amino acid content was higher in quantitative marinated beef (475.60 mg/100 g) than aged brine marinated beef (274.66 mg/100 g). These findings suggested that the use of quantitative marinating method can significantly improve the quality of marinated beef products and promote the industry's advancement.
- aged brine marinating,
- quantitative marinating,
- sauced beef,
- quality

FullText(HTML)

References (49)

References

[1]	强萌萌, 李磊, 李少觐. 酱卤肉定量卤制工艺研究[J]. 中国调味品,2021,46(11):105−108 doi: 10.3969/j.issn.1000-9973.2021.11.020 QIANG Mengmeng, LI Lei, LI Shaojin. Study on quantitative marinating technology of marinated meat in sauce[J]. Chinese Condiments,2021,46(11):105−108. doi: 10.3969/j.issn.1000-9973.2021.11.020
[2]	綦艳梅. 酱牛肉调味汁的研制及应用[J]. 中国调味品,2019,44(1):132−135 doi: 10.3969/j.issn.1000-9973.2019.01.031 QI yanmei. Development and application of sauced beef sauce[J]. Chinese Condiments,2019,44(1):132−135. doi: 10.3969/j.issn.1000-9973.2019.01.031
[3]	吴倩蓉, 朱宁, 周慧敏, 等. 加工工艺对酱牛肉中蛋白质降解及风味物质的影响[J]. 食品科学,2021,42(12):76−84 WU Qianrong, ZHU Ning, ZHOU Huimin, et al. Effect of processing technology on protein degradation and flavor substances in soy beef[J]. Food Science,2021,42(12):76−84.
[4]	李侠. 传统肉制品定量卤制加工技术研究取得突破[J]. 基层农技推广,2016,4(1):108 LI X. Research on quantitative halogen processing technology of traditional meat products has made a breakthrough[J]. Basic Agricultural Technology Extension,2016,4(1):108.
[5]	陈旭华. 酱卤肉制品定量卤制工艺研究[D]. 北京:中国农业科学院, 2014 CHEN X H. Study on quantitative halogenation technology of salted meat products [D]. Beijing:Chinese Academy of Agricultural Sciences, 2014.
[6]	温莉娟. 定量卤制牛心加工工艺及货架期的研究[D]. 兰州:甘肃农业大学, 2018 WEN Lijuan. Study on processing technology and shelf life of quantitative marinated beef heart [D]. Lanzhou:Gansu Agricultural University, 2018.
[7]	孙圳, 韩东, 张春晖, 等. 定量卤制鸡肉挥发性风味物质剖面分析[J]. 中国农业科学,2016,49(15):3030−3045 doi: 10.3864/j.issn.0578-1752.2016.15.017 SUN C, HAN D,ZHANG C H, et al. Profile analysis of the volatile flavor compounds of quantitative marinated chicken during processing[J]. Scientia Agricultura Sinica,2013,46(7):1426−1433. doi: 10.3864/j.issn.0578-1752.2016.15.017
[8]	黄艳梅. 酱卤肉制品的工艺改进及综合保鲜技术的研究[D]. 无锡:江南大学, 2016 HUANG Y M. Study on technology improvement and comprehensive preservation technology of salted meat products in sauce [D]. Wuxi:Jiangnan University, 2016.
[9]	李银, 孙红梅, 张春晖, 等. 牛肉解冻过程中蛋白质氧化效应分析[J]. 中国农业科学,2013,46(7):1426−1433 doi: 10.3864/j.issn.0578-1752.2013.07.013 LI Yin, SUN Hongmei, ZHANG Chunhui, et al. Analysis of protein oxidation during beef thawing[J]. Scientia Agricultura Sinica,2013,46(7):1426−1433. doi: 10.3864/j.issn.0578-1752.2013.07.013
[10]	徐吉祥, 楚炎沛. 色差计在食品品质评价中的应用[J]. 现代面粉工业,2010,24(3):43−45 doi: 10.3969/j.issn.1674-5280.2010.03.016 XU Jixiang, CHU Yanpei. Application of color difference meter in food quality evaluation[J]. Modern Flour Industry,2010,24(3):43−45. doi: 10.3969/j.issn.1674-5280.2010.03.016
[11]	田欢, 黄峰, 李侠, 等. 酱牛肉定量卤制工艺优化研究[D]. 宁夏:宁夏大学, 2021 TIAN Huan, HUANG Feng, LI Xia, et al. Study on optimization of quantitative halogenation process of soy beef [D]. Ningxia:Ningxia University, 2021.
[12]	王丽莎, 王航, 李侠, 等. 不同部位猪肉肌纤维类型组成与品质特性比较研究[J]. 肉类研究, 2020, 34(6):1−7 WANG L S, WANG H, LI X, et al. Comparative study on the composition and quality characteristics of pork muscle fiber from different parts[J]. Meat Research, 2020, 34 (6):1−7.
[13]	田欢, 黄峰, 李侠, 等. 冷却方式对酱牛肉品质的影响[J]. 肉类研究,2021,35(1):53−58 TIAN Huan, HUANG Feng, LI Xia, et al. Effect of cooling mode on quality of soy beef[J]. Meat Research,2021,35(1):53−58.
[14]	RIBEIRO W O, MARISTELA M O, MIRIAN D S, et al. Interaction between papain and transglutaminase enzymes on the textural softening of burgers[J]. Meat Science,2020,174:108421.
[15]	WANG S Q, LIN R, CHENG S S, et al. Water dynamics changes and protein denaturation in surf clam evaluated by two-dimensional LF-NMR T1-T2 relaxation technique during heating process[J]. Food Chemistry,2020,320:126622. doi: 10.1016/j.foodchem.2020.126622
[16]	谢小雷, 李侠, 张春晖, 等. 不同干燥方式对牛肉干物性特性的影响[J]. 农业工程学报,2015,31(增刊1):346−354,380 doi: 10.3969/j.issn.1002-6819.2015.z1.042 XIE Xiaolei, LI Xia, ZHANG Chunhui, et al. Effects of different drying methods on physical properties of beef jerky[J]. Transactions of the Chinese Society of Agricultural Engineering,2015,31(S1):346−354,380. doi: 10.3969/j.issn.1002-6819.2015.z1.042
[17]	ROSEIRO L C, SANTOS C, SOL M, et al. Proteolysis in painho de portalegre dry fermented sausage in relation to ripening time and salt content[J]. Meat Science,2008,79(4):784−94. doi: 10.1016/j.meatsci.2007.11.012
[18]	LI X, AMADOU L, ZHOU G Y, et al. Flavor components comparison between the neck meat of donkey, swine, bovine, and sheep[J]. Food Science of Animal Resources,2020,40(4):527−540. doi: 10.5851/kosfa.2020.e30
[19]	韩粉丽, 韩飞, 李爱科, 等. AccQ-Tag柱前衍生反相高效液相色谱法测定谷物及食糜中氨基酸含量[J]. 食品科学,2018,39(4):165−170 doi: 10.7506/spkx1002-6630-201804025 HAN Fenli, HAN Fei, LI Aike, et al. Determination of amino acids in cereal and digesta by AccQ-Tag pre-column derivations and reversed-phase HPLC[J]. Food Science,2018,39(4):165−170. doi: 10.7506/spkx1002-6630-201804025
[20]	顾伟钢, 张进杰, 辛梅, 等. 柱前衍生-反相高效液相色谱法测定不同方法煮制的猪肉及其汤汁中的游离氨基酸[J]. 色谱,2011,29(10):1041−1045 GU Weigang, ZHANG Jinjie, XIN Mei, et al. Determination of free amino acids in pork prepared by different methods by pre-column derivation-reversed-phase high performance liquid chromatography[J]. Chinese Journal of Chromatography,2011,29(10):1041−1045.
[21]	CHEN D W, ZHANG M. Non-volatile taste active compounds in the meat of Chinese mitten crab ( Eriocheir sinensis)[J]. Food Chemistry,2007,104(3):1200−1205. doi: 10.1016/j.foodchem.2007.01.042
[22]	ZHOU F, WANG X C. Effect of heat extraction on water‐soluble taste substances in processing products of chilled large yellow croaker ( Pseudosciaena crocea)[J]. Food Science & Nutrition,2019,7(12):3863−3872.
[23]	ISHAMRI I, HWANG Y H, JOO S T. Low-temperature and long-time heating regimes on non-volatile compound and taste traits of beef assessed by the electronic tongue system[J]. Food Chemistry,2020,320:126656. doi: 10.1016/j.foodchem.2020.126656
[24]	ISHAMRI I, HWANG Y H, JOO S T. Identification of umami taste in sous-vide beef by chemical analyses, equivalent umami concentration, and electronic tongue system[J]. Foods,2020,9(3):251. doi: 10.3390/foods9030251
[25]	彭子宁, 郑昌江. 酱卤肉制品品质与风味研究进展[J]. 现代食品,2020(6):30−33 PENG Zining, ZHENG Changjiang. Research progress on quality and flavor of marinated meat products[J]. Modern Food,2020(6):30−33.
[26]	潘成磊. 卤烤鸭贮藏特性及品质改良的研究[D]. 重庆:西南大学, 2020 PAN Chenglei. Study on storage characteristics and quality improvement of roasted duck [D]. Chongqing:Southwest University, 2020.
[27]	HULLBERG A, JOHANSSON L, LUNDSTRÖM K. Effect of tumbling and RN genotype on sensory perception of cured-smoked pork loin[J]. Meat Science,2005,69(4):721−732. doi: 10.1016/j.meatsci.2004.07.013
[28]	杨秋丽, 杨阳, 周昌瑜, 等. 真空滚揉时间对风干过程中腊板鹅理化品质的影响[J]. 核农学报,2016,30(6):1149−1156 doi: 10.11869/j.issn.100-8551.2016.06.1149 YANG Qiuli, YANG Yang, ZHOU Changyu, et al. Effect of vacuum rolling time on physicochemical quality of wax-plate geese during air drying[J]. Chinese Journal of Nuclear Agricultural Sciences,2016,30(6):1149−1156. doi: 10.11869/j.issn.100-8551.2016.06.1149
[29]	杨永华. 定量卤制牛肉干制备工艺配方优化及品质特性研究[D]. 长春:吉林大学, 2020 YANG Yonghua. Quantitative marinating beef jerky formula optimization and quality characteristics research of preparation technology [D]. Changchun:Jilin University, 2020.
[30]	李侠, 钱书意, 杨方威, 等. 低压静电场下不同隔距冻结-解冻对牛肉品质的影响[J]. 农业工程学报,2017,33(8):278−285 LI Xia, QIAN Shuyi, YANG Fangwei, et al. Effect of freezing and thawing at different intervals on beef quality under low voltage electrostatic field[J]. Transactions of the Chinese Society of Agricultural Engineering,2017,33(8):278−285.
[31]	KIM Y H, KEETON J T, SMITH S B, et al. Evaluation of antioxidant capacity and colour stability of calcium lactate enhancement on fresh beef under highly oxidising conditions[J]. Food Chemistry,2008,115(1):272−278.
[32]	王兆明. 兔肉滚揉腌制工艺及品质特性变化研究[D]. 重庆:西南大学, 2016 WANG Zhaoming. Study on rolling curing process and quality characteristics change of rabbit meat [D]. Chongqing:Southwest University, 2016.
[33]	CHEN L, CHAI Y W, LUO J, et al. Apoptotic changes and myofibrils degradation in post-mortem chicken muscles by ultrasonic processing[J]. LWT,2021,142:110985. doi: 10.1016/j.lwt.2021.110985
[34]	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. Effect of vacuum rolling curing on quality and characteristics of Ila rabbit meat[J]. Food Science,2015,36(17):54−58.
[35]	胡鹏, 汝医, 王维婷, 等. 滚揉对成熟过程中羊肉肌原纤维蛋白降解及氧化程度的影响[J]. 黑龙江畜牧兽医,2018(24):53−56 HU P, RU Y, WANG W T, et al. Effects of rolling on the degradation and oxidation degree of mutton myofibrillar protein[J]. Heilongjiang Animal Husbandry and Veterinary Science,2018(24):53−56.
[36]	郎玉苗, 谢鹏, 李敬, 等. 熟制温度及切割方式对牛排食用品质的影响[J]. 农业工程学报,2015,31(1):317−325 doi: 10.3969/j.issn.1002-6819.2015.01.042 LANG Y M, XIE P, LI J, et al. Effects of cooking temperature and cutting method on the quality of steaks[J]. Transactions of the Chinese Society of Agricultural Engineering,2015,31(1):317−325. doi: 10.3969/j.issn.1002-6819.2015.01.042
[37]	HOU F N, MU T H, MA M M, et al. Optimization of processing technology using response surface methodology and physicochemical properties of roasted sweet potato[J]. Food Chemistry,2018,278:136−143.
[38]	DEFREITAS Z, SEBRANEK J G, OLSON D G, et al. Carrageenan effects on salt-soluble meat proteins in model systems[J]. Journal of Food Science,1997,38(62):539−543.
[39]	CHOULJENKO A, CHOTIKO A, BONILLA F, et al. Effects of vacuum tumbling with chitosan nanoparticles on the quality characteristics of cryogenically frozen shrimp[J]. LWT-Food Science and Technology,2017,75:114−123. doi: 10.1016/j.lwt.2016.08.029
[40]	韩玲. 低温酱卤牦牛肉生产工艺研究[J]. 食品科学,2003(3):89−92 doi: 10.3321/j.issn:1002-6630.2003.03.022 HAN L. Study on the production technology of low temperature marinated yak meat[J]. Food Science,2003(3):89−92. doi: 10.3321/j.issn:1002-6630.2003.03.022
[41]	AURSAND I G, ERIKSON U, VELIYULIN E. Water properties and salt uptake in atlantic salmon fillets as affected by ante-mortem stress, rigor mortis, and brine salting:A low-field 1 H NMR and 1 H/ 23 Na MRI study[J]. Food Chemistry,2009,120(2):482−489.
[42]	DOLATA W, PIOTROWSKA E, WAJDZIK J, et al. The use of the MRI technique in the evaluation of water distribution in tumbled porcine muscle[J]. Meat Science,2003,67(1):25−31.
[43]	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
[44]	ZHENG J Y, TAO N P, GONG J, et al. Comparison of non-volatile taste-active compounds between the cooked meats of pre- and post-spawning Yangtze Coilia ectenes[J]. Food Science and Technology,2015,81(3):559−568.
[45]	孙红梅. 鸡骨素酶解液美拉德反应风味变化及安全性评价[D]. 北京:中国农业科学院, 2014 SUN Hongmei. Maillard reaction flavor change and safety evaluation of chicken ostein hydrolysate [D]. Beijing:Chinese Academy of Agricultural Sciences, 2014.
[46]	王天泽, 谭佳, 杜文斌, 等. 北京油鸡鸡汤滋味物质分析[J]. 食品科学,2020,41(8):159−164 WANG T Z, TAN J, DU W B, et al. Analysis of flavor material of Beijing Youji chicken soup[J]. Food Science,2020,41(8):159−164.
[47]	李娟. 我国不同地区酱卤牛肉风味物质剖面分析[D]. 北京:中国农业科学院, 2018. Flavor profiling of marinated beef collected from different regions of China [D]. Beijing:Chinese Academy of Agricultural Sciences, 2019.
[48]	ZHANG Jingcheng, Zhang Jincheng, LI Liang, et al. Identification and virtual screening of novel umami peptides from chicken soup by molecular docking[J]. Food Chemistry,2023,404:134−414.
[49]	唐春红, 李海, 李侠, 等. 反复卤煮对老汤品质的影响研究[J]. 现代食品科技,2015,31(5):187−192 TANG Chunhong, LI Hai, LI Xia, et al. Study on the effect of repeated brine cooking on the quality of old soup[J]. Modern Food Science and Technology,2015,31(5):187−192.

Supplements (0)

Cited By

Cited by

Periodical cited type(4)

1.	白建瑞. 蛋白质组学在生物植物逆境适应中的作用研究. 现代农业研究. 2025(02): 47-49 .
2.	杨磊，郝悦，曾志将，彭文君. 2023年蜂产业与技术发展报告. 中国畜牧杂志. 2024(03): 342-347 .
3.	陈立帆，江炜菲，王清艳，张夏雨，李文凤，李瑞萍，苏志勇，金俊杰，赵燕. 智能化养蜂技术在乡村振兴战略中的实践与探索. 蜜蜂杂志. 2024(02): 18-21 .
4.	白建瑞. 蛋白质组学的发展及其在生物领域的重要性. 农业开发与装备. 2024(12): 148-150 .