摘要
为改善预制牛排嫩度并延长保藏时间,采用超高压协同冷冻处理,考察不同处理条件下牛排的剪切力值、颜色、汁液流失率、菌落总数及贮藏时间等指标,分析比较不同处理方法对牛排品质的影响。结果表明:超高压协同冷冻前处理在达到相同嫩度情况下能够降低压力100MPa左右;经冷冻后超高压处理牛排汁液流失率先增大后减小,在压力400MPa时达到3.9%的最大值,汁液流失率和颜色与进行单一超高压处理的牛排差异不大;冷冻+超高压处理组的牛排菌落总数明显低于超高压处理组;冷冻后超高压处理牛排的菌落总数在0～4℃保存16d后达到1.9×105个与新鲜牛肉的菌落总数相当。
This study is aimed at improving the tenderness and prolonging shelf life of steak by high hydrostatic pressure（HHP） and freezing method.Effect of different treatments on the quality of steak were investigated by analyzing color value,shear force,drip loss,total aerobic count and the storage time.The results showed HPP and freezing pretreatments retained the equivalent tenderness but at a reduced pressure,100 MPa lower than HPP treatment alone.The percent of drip loss increased initially to the maximum of 3.9% at 400 MPa,and then decreased.However,no significant difference was observed in the color and drip loss of steaks treated by HPP alone.The total aerobic count of freezing ＋ HHP group was significantly lower than the HHP groups.The storage test revealed that the total aerobic count in freezing ＋ HHP steak was 1.9×105 after 16 days of storage at 0–4℃.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第22期337-340,共4页
Food Science
关键词
超高压
牛排
剪切力
菌落总数
贮藏时间
high hydrostatic pressure
steak
shear force value
total aerobic count
storage period
