不同剔骨工艺对牛肉煎制食用品质的影响研究
Effects of different boning on qualities of fried beef
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摘要: 为研究不同剔骨工艺对牛肉煎制食用品质的影响,以西门达尔牛的外脊为原料,测定冷剔骨(L)、热剔骨成熟(R)及热剔骨速冻(RS)工艺条件下的肉色泽,pH,失水率,蒸煮损失,剪切力,硬度,嫩度,质地剖面分析(TPA),感官评定。研究结果表明:RS组牛肉的剪切力值和硬度值较其他两组小,但持水力较差,并且煎制后的多汁性与另两种差异显著(p<0.05),食用品质差;R组牛肉的黏着性与另外两种工艺差异显著(p<0.05),与L组牛肉的剪切力值差异不显著(p>0.05)。由此判断,L组和R组牛肉较RS组牛肉更适宜作为煎制牛排原料。Abstract: The effects of different boning on qualities of fried beef was conducted. The chromatic aberration, pH value, rate of water loss, cooking loss, shear force, hardness, tenderness, xture profile analysis ( TPA) and sensory evaluation were determined based on cold boning ( L) , hot boning ( R) and hot boning with quick-frozen ( RS) with the material of loin originated from Simmental.Results showed that: the hardness and shearing force of RS group were smaller than L group and R group but with less water- holding power, the juiciness of fried beef from RS group was significantly worse than the other two groups ( p < 0.05) ; the adhesive proper of R group was significantly different compared to other two groups ( p < 0.05) , and the shearing force was not different compared L group ( p > 0.05) .Therefore, the L and R group were more suitable to be fried than RS group.
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