摘要
为了缩短牛肉腌制时间,提高牛肉出品率和食用品质,在单因素实验的基础上,采用Box-Behnken设计和响应面分析法,对滚揉时间、复合磷酸盐添加量、真空度结合处理牛肉滚揉腌制工艺参数进行优化分析。结果表明:以滚揉时间、复合磷酸盐添加量、真空度为自变量,以剪切力和出品率为响应值,得到的二次多项式回归模型拟合度高(决定系数分别为R^2=0.9761、R^2=0.9876),失拟项不显著。滚揉时间、复合磷酸盐添加量、真空度三因素结合处理牛肉最佳滚揉腌制工艺为:滚揉时间6 h、复合磷酸盐添加量0.30%、真空度0.03 MPa,在此条件下牛肉的剪切力为4.13 kg,出品率为96.2%。与静置腌制相比,真空滚揉腌制能显著地(P<0.05)改善牛肉的嫩度,提高出品率,改善质构特性,提升食用品质。
In order to shorten the beef pickling time,improve the finished product yield and food quality.On the basis of single-factor experiments,the Box-Behnken response surface methodology was applied to optimize the parameters.The results showed that the rolling time,the compound phosphat/meat ratio and the vacuum were independent variables,the shearing force and the finished product yield were response values,and the quadratic polynomial regression model established had a good fitness(R^2=0.9761,R^2=0.9876).The optimum conditions were determined as follows:Rolling time 6 h,compound phosphat/meat ratio 0.30%,vacuum 0.03 MPa,in this condition the shearing force was 4.13 kg,and the product yield was 96.2%.Compared with static pickling,vacuum tumbling process could significantly improve the tenderness,the finished product yield,and the quality of beef.
作者
郭瑶堂
王明芳
罗月辰
陈婷
叶美作
王衫
胡永正
李明元
GUO Yao-tang;WANG Ming-fang;LUO Yue-chen;CHEN Ting;YE Mei-zuo;WANG Shan;HU Yong-zheng;LI Ming-yuan(College of Food and Biological Engineering,Xihua University,Chengdu 610039,China;Xihua University Yibin Research Institute,Yibin 644000,China)
出处
《食品工业科技》
CAS
北大核心
2020年第8期177-182,共6页
Science and Technology of Food Industry
基金
四川省科技计划项目(2017NZ0009)
宜宾市科技计划项目(2017ZSF011-4)
西华大学研究生创新基金(ycjj2018199)。
关键词
牛肉
滚揉腌制
响应面法
剪切力
出品率
beef
tumbling
response surface methodology
shear force
finished product yield
