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中国精品科技期刊2020
陈乐,李建英,刘成江,等. 西红柿炖牛腩菜肴的品质评价[J]. 食品工业科技,2022,43(20):300−309. doi: 10.13386/j.issn1002-0306.2021120177.
引用本文: 陈乐,李建英,刘成江,等. 西红柿炖牛腩菜肴的品质评价[J]. 食品工业科技,2022,43(20):300−309. doi: 10.13386/j.issn1002-0306.2021120177.
CHEN Le, LI Jianying, LIU Chengjiang, et al. Quality Evaluation of Stewed Beef Brisket with Tomato[J]. Science and Technology of Food Industry, 2022, 43(20): 300−309. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120177.
Citation: CHEN Le, LI Jianying, LIU Chengjiang, et al. Quality Evaluation of Stewed Beef Brisket with Tomato[J]. Science and Technology of Food Industry, 2022, 43(20): 300−309. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120177.

西红柿炖牛腩菜肴的品质评价

Quality Evaluation of Stewed Beef Brisket with Tomato

  • 摘要: 为探究市售不同品牌西红柿炖牛腩菜肴的品质现状,选取5个品牌的西红柿炖牛腩菜肴产品,测定色泽、质构、剪切力、电子鼻、电子舌、感官评价、硫代巴比妥酸反应物(Thiobarbituric acid reactive substances,TBARS)值、巯基含量、羰基含量等指标,从感官评价、客观评价、脂肪蛋白氧化等方面研究品质差异的原因。结果表明,5种品牌的西红柿炖牛腩菜肴感官存在明显差异,其中样品HK的感官得分最高,样品FY的最低,且产品品质和价格存在明显相关性,总体可接受得分最高为79.15,产品售价(55.28元/500 g),市售西红柿炖牛腩菜肴基本是优质优价。不同品牌西红柿炖牛腩菜肴中西红柿的外形均破坏严重,牛肉的L*值、a*值和b*值差异明显,其中,L*值和b*值的变化率较大。质构指标中的硬度、粘聚性、咀嚼性均是样品NF和样品FY间差异最大,而弹性是样品HK和样品FY间差异最大。颜色、质构等客观指标变化与感官指标间的相关性并不显著,可能由于荤素搭配使其品质特征整体呈现更为复杂。基于电子鼻和电子舌结果的主成分分析(Principal components analysis,PCA)可明显区分5种市售品牌的西红柿炖牛腩菜肴的滋味和气味,可有效用于西红柿炖牛腩菜肴风味品质的评价与研究。不同产品中牛肉的pH、TBARS值、巯基含量和羰基含量也差异明显,且与颜色、质构、风味等明显相关。不同产品牛肉品质的差异除原辅料不同外,蛋白质和脂肪的氧化也是一个重要影响因素。这既可为西红柿炖牛腩产品加工工艺优化、提升产品品质提供指导,也可为提升西红柿炖牛腩菜肴工业化水平和品质保真提供数据支撑。

     

    Abstract: In order to explore the quality status of tomato stewed beef brisket dishes of different brands on the market, five brands of tomato stewed beef brisket dishes were selected to determine the color, texture, shear force, electronic nose, electronic tongue, sensory evaluation, thiobarbituric acid reactive substances (TBARS) value, sulfhydryl content, carbonyl content and other indicators, and study the causes of quality differences from sensory evaluation, objective evaluation and fatty protein oxidation. The results showed that there were significant differences in the senses of the five brands of tomato stewed beef brisket dishes, among which the sensory score of sample HK was the highest and that of sample FY was the lowest, and there was a significant correlation between product quality and price. The overall acceptable score was 79.15, the product price was (55.28 yuan/500 g), and the commercially available tomato stewed beef brisket dishes were basically high quality and good price. The appearance of tomatoes in different brands of tomato stewed beef brisket dishes was seriously damaged, and the L* value, a* value and b* value of beef were significantly different, among which the change rate of L* value and b* value was large. The hardness, cohesion and chewiness in the texture index were the biggest difference between sample NF and sample FY, while the elasticity was the biggest difference between sample HK and sample FY. The correlation between the changes of objective indexes such as color and texture and sensory indexes was not significant. The overall presentation of quality characteristics might be more complex due to the combination of meat and vegetables. Principal components analysis (PCA) based on the results of electronic nose and electronic tongue could clearly distinguish the taste and smell of five commercial brands of tomato stewed sirloin dishes, and could be effectively used to evaluate and study the flavor quality of tomato stewed sirloin dishes. The pH, TBARS value, sulfhydryl content and carbonyl content of beef in different products were also significantly different, and were significantly related to color, texture and flavor. In addition to different raw and auxiliary materials, the oxidation of protein and fat was also an important factor affecting the quality of beef from different products. This would not only provide guidance for the optimization of processing technology and improvement of product quality of tomato stewed beef brisket, but also provide data support for improving the industrialization level and quality fidelity of tomato stewed beef brisket dishes.

     

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