不同熟制度牛肉的品质变化研究

孟祥忍; 王恒鹏; 杨章平

doi:10.13386/j.issn1002-0306.2015.10.012

不同熟制度牛肉的品质变化研究

扬州大学

详细信息

作者简介:
孟祥忍 (1977-) , 男, 博士, 主要从事烹饪工艺学方面的研究。;

杨章平 (1965-) , 男, 博士, 教授, 主要从事动物遗传资源评价、保护与利用方面的研究。;

中图分类号: TS251.52
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出版历程
- 收稿日期: 2014-07-20

Study on quality changes of different degrees of cooked beef

Yangzhou University

摘要

摘要: 选用品质相同的澳洲优质牛里脊肉制作牛排,分别测定其在三成熟、五成熟及七成熟时的烹饪失水率、持水力、剪切力、TPA物性、p H、水分、蛋白质含量、脂肪含量、灰分等,并建立感官评定小组进行感官评价。结果表明,烹饪失水率和持水力受牛肉的熟制程度影响较大。在质构特性上,三成熟与五成熟牛肉无显著差异,与七成熟牛肉差异显著。在营养成分上,牛肉的粗脂肪与水分含量逐渐降低,蛋白质与灰分含量无显著变化。从三成熟到七成熟的牛肉p H逐渐增大,表明加热过程带有轻微的排酸作用。感官评分上,七成熟牛肉的得分最高,此时牛肉的风味能最大限度地体现出来,嫩度与肉质纤维均保持最佳。
- 牛肉 /
- 熟制程度 /
- 质构特性 /
- 营养成分 /
- 感官评价
Abstract: Select the same quality beef to make the similar size beef steaks, measured the cooking water loss rate, water holding capacity, shear force, TPA properties, p H, moisture, fat content, ash and other nutrients in medium rare, medium and medium well done, at the same time, sensory evaluation team were established to reflects the quality changes in different degrees of cooked beef. The results were as follows:the degrees of beef cooked had a great impact on cooking water loss rate and water holding capacity.In beef properties, the medium rare and medium beef was no significant difference, with medium well done beef significant difference.With the rise of beef center temperature, the fat and moisture content decreased, the protein and ash content did not change significantly.From medium rare to medium well down, the p H value of beef was increasing, indicated that the heating process had a slight discharge of acid function.In sensory evaluation, medium well done got the highest score, at this time, beef's flavor was maximize reflected, the tenderness and fibers keeps good.
- beef /
- cooked degree /
- textural property /
- nutrients /
- sensory evaluation

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