摘要
以牛背最长肌为原料,分别加入调料、腌制剂、嫩化剂进行处理,采用真空和充气包装两种方式,研究了小包装嫩化牛排的颜色、持水性、嫩度和微生物学变化规律。结果表明,加入保水剂成功地解决了肌肉汁液流失问题;嫩化剂处理显著地提高了产品的嫩度;采用充气包装有一定的护色作用;结合颜色变化和微生物学变化综合考虑,在0℃～4℃条件下贮藏,产品货架期以7d左右较为适宜。
Longissimus dorsi muscle(musculus longissmus dorsi)from cattle was processed with flavorings, picklers and tenderizers respectively. Two packing methods, vacuum and aeration, were used to study color, water holding capacity, tenderness and the law of microbiological changes of tenderized beef steaks in small packets. The results showed that water retainer addition successfully solved the problem of muscular juice loss, tenderizer treatment significantly increased the tenderness of products, and use of aeration packing produced an effect in color protection. In consideration of color and microbiological changes,it was concluded that storage at 0-4 C with a shelf life of about 7 days is preferred.
出处
《郑州牧业工程高等专科学校学报》
1999年第4期241-243,共3页
Journal of Zhengzhou College of Animal Husbandry Engineering
基金
国家科委"九五"攻关项目
关键词
小包装牛排
颜色
持水性
嫩度
beef steak in small packet
color
water holding capacity
tenderness
