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中国精品科技期刊2020
郭慧,张宝雪,孔玲,等. 超声波辅助定量卤制对茶香味卤煮牛肉品质的影响[J]. 食品工业科技,xxxx,x(x):1−9. doi: 10.13386/j.issn1002-0306.2023080330.
引用本文: 郭慧,张宝雪,孔玲,等. 超声波辅助定量卤制对茶香味卤煮牛肉品质的影响[J]. 食品工业科技,xxxx,x(x):1−9. doi: 10.13386/j.issn1002-0306.2023080330.
GUO Hui, ZHANG Baoxue, KONG Ling, et al. Effect of Ultrasonic-assisted Quantitative Cooking on the Quality of Tea-flavored Stewed Beef[J]. Science and Technology of Food Industry, xxxx, x(x): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080330.
Citation: GUO Hui, ZHANG Baoxue, KONG Ling, et al. Effect of Ultrasonic-assisted Quantitative Cooking on the Quality of Tea-flavored Stewed Beef[J]. Science and Technology of Food Industry, xxxx, x(x): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080330.

超声波辅助定量卤制对茶香味卤煮牛肉品质的影响

Effect of Ultrasonic-assisted Quantitative Cooking on the Quality of Tea-flavored Stewed Beef

  • 摘要: 为探究超声波辅助定量卤制对茶香味配方的牛肉品质的影响,本文设置不同超声功率(0、600、800、1000、1200 W)辅助定量煮制方法卤制茶香味牛肉,测定了牛肉的出品率、肉色、质构、电子鼻、游离氨基酸以及呈味核苷酸等。结果表明,超声波辅助定量卤制可以提高茶香味卤制牛肉的出品率,其中800 W的超声功率处理的牛肉出品率达到80.77%,且改善了卤制牛肉的质构特性,对卤牛肉的a*值和b*值无显著影响(P>0.05)。当超声功率大于800 W时会使卤牛肉的a*值和L*值显著减少,b*值显著增加(P<0.05)。此外,电子鼻的主成分分析表明超声处理和未经超声处理之间的香气风味存在差异(P<0.05),不同功率处理组的茶香味卤煮牛肉风味也各有特色。不同超声功率处理卤牛肉中甘氨酸含量随超声功率的增加整体上呈增加趋势,精氨酸随超声功率的增加呈先上升后下降的趋势,且在1000 W时达到最大值。超声处理对茶香味卤煮牛肉的呈味核苷酸含量存在显著影响(P<0.05),尤其是肌苷含量在800 W时达到了最大值。另外,800 W超声处理组的感官评价得分也高于其他组别。综上,在超声波功率800 W时,定量卤制的茶香味卤牛肉具有最好的品质。

     

    Abstract: The effects of different ultrasonic powers (0, 600, 800, 1000 and 1200 W) assisted quantitative cooking on the quality of tea-flavored beef were investigated by monitoring the yield, color, texture, electronic nose, free amino acids and flavoring nucleotides. The results showed that ultrasound-assisted quantitative cooking could improve the yield of tea-flavored beef. The yield reached 80.77%, and the textural characteristics also improved when treated with 800 W ultrasound power, but the a* value and b* value were not significantly affected (P>0.05). When the ultrasonic power was greater than 800 W, the a* value and L* value of stewed beef were significantly reduced, and the b* value was significantly increased (P<0.05). In addition, the principal component analysis of the electronic nose showed differences in aroma flavour between ultrasonically treated and non-ultrasonically treated (P<0.05), and also had their own characteristics since among different ultrasonic power treatment groups. The content of glycine had an overall increasing trend, and the content of arginine firstly increased and then decreased with the increase of ultrasonic power and had the maximum value at 1000 W. Ultrasonic treatment had a significant effect on the flavored nucleotide content of tea-flavored stewed beef (P<0.05), especially the inosine content reached a maximum at 800 W. Moreover, the sensory evaluation scores of the 800 W ultrasound-treated group were higher than those of the other groups. In summary, the favorable quality of the tea-flavored stewed beef was obtained at the ultrasonic power of 800 W.

     

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