Please wait a minute...
 
 
食品与发酵工业  2020, Vol. 46 Issue (7): 136-141    DOI: 10.13995/j.cnki.11-1802/ts.022670
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
铝箔法烤制对牛肉食用和营养品质的影响
古明辉, 刘永峰*, 甘斐, 杨泽莎, 申倩
(陕西师范大学 食品工程与营养科学学院,陕西 西安,710062)
Effect of aluminum foil baking on edible and nutritional quality of beef
GU Minghui, LIU Yongfeng*, GAN Fei, YANG Zesha, SHEN Qian
(College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi′an 710062, China)
下载:  HTML   PDF (2450KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 以牛肉为研究对象,研究铝箔法烤制对牛肉食用品质及营养品质的影响,为消费者选择更加科学的烹饪工艺提供理论参考。测定了蒸制、煮制和铝箔烤制3种处理方式下,牛肉烹饪失水率、熟肉率、色泽、剪切力、物性等食用品质和粗脂肪、蛋白质、水分含量等营养品质。结果表明,铝箔法烤制组的牛肉烹饪失水率最低,熟肉率最高;L*和a*值与蒸制、煮制组无显著差异(P>0.05);铝箔法烤制组牛肉的剪切力值最小,同时其值与蒸制组之间无显著差异(P>0.05);3组牛肉的硬度、咀嚼性、内聚性和回复性无显著性差异(P>0.05),但铝箔法烤制牛肉的弹性显著低于蒸制和煮制组(P<0.01)。经铝箔法烤制,牛肉水分含量显著高于蒸制与煮制2种烹饪工艺,蛋白和粗脂肪含量显著低于蒸制与煮制2种烹饪工艺(P<0.01)。总之,相比蒸制和煮制,铝箔法烤制的牛肉色泽亮红、嫩度良好、水分流失少且脂肪含量低,具有较高的商业价值。
服务
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章
古明辉
刘永峰
甘斐
杨泽莎
申倩
关键词:  牛肉  铝箔法  烹饪工艺  食用品质  营养品质    
Abstract: Taking beef as a subject for study, the effects of baking with aluminum foil on the edible and nutritional quality of beef were explored. This study provides a theoretical reference for consumers to choose a more scientific cooking process. In this study, the cooking loss, cooking yield, color, shear force and texture characteristics and other nutritional qualities such as crude fat, protein and moisture contents of beef cooked by steaming, cooking and aluminum foil baking were measured. The results showed that, between the three cooking processes, the aluminum foil treatment group has the lowest cooking loss and the highest cooking yield. The L* and a* values of the aluminum foil baked beef were not significantly different from those of the steamed and cooked groups (P>0.05). The shear force value of the aluminum foil treatment group was the smallest, and there was no significant difference compared with the steaming group (P>0.05). There was no significant difference in hardness, chewiness, cohesiveness and resilience between the three cooking processes (P>0.05), but its elasticity was significantly lower than steaming and boiled groups (P<0.01). Under different cooking processes, the aluminum foil baked beef had the highest moisture content, which was significantly higher than the steaming and cooking process (P<0.01). The protein and crude fat contents were the lowest, which was significantly lower than the other two cooking methods (P<0.01). In short, compared to steaming and cooking, the aluminum foil baked beef has a bright red color, good tenderness, low water loss and low fat content, and it has high commercial value.
Key words:  beef    aluminum foil baking    cooking methods    edible quality    nutritional quality
收稿日期:  2019-10-30                出版日期:  2020-04-15      发布日期:  2020-05-19      期的出版日期:  2020-04-15
基金资助: 陕西省科技计划项目(2015KTTSNY04-07、2020NY-187);中央高校基本科研业务费专项(GK202001002);大学生创新创业训练计划项目(S201910718135)
作者简介:  硕士研究生(刘永峰教授为通讯作者,E-mail:yongfeng200@126.com)
引用本文:    
古明辉,刘永峰,甘斐,等. 铝箔法烤制对牛肉食用和营养品质的影响[J]. 食品与发酵工业, 2020, 46(7): 136-141.
GU Minghui,LIU Yongfeng,GAN Fei,et al. Effect of aluminum foil baking on edible and nutritional quality of beef[J]. Food and Fermentation Industries, 2020, 46(7): 136-141.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.022670  或          http://sf1970.cnif.cn/CN/Y2020/V46/I7/136
[1] 小楠. 常吃牛肉的十大好处[J]. 农产品加工, 2012(12): 54.
[2] 张秋会, 赵改名, 李苗云, 等. 肉制品的食用品质及其评价[J]. 肉类研究, 2011, 25(5): 58-61.
[3] 王泳杰, 王之盛, 胡瑞, 等. 不同品种肉牛产肉性能、牛肉营养品质及风味物质的比较[J]. 动物营养学报, 2019, 31(8): 3 621-3 631.
[4] BESTER M, SCHÖNFELDT H C, PRETORIUS B, et al. The nutrient content of selected South African lamb and mutton organ meats (offal)[J]. Food Chemistry, 2018, 238: 3-8.
[5] 张兰. 传统中式烹饪工艺对牛肉品质影响的研究[D]. 西安: 陕西师范大学, 2017.
[6] 任国艳, 曹利, 王玉琴, 等. 不同烹调方式对羊肉品质的影响[J]. 食品科学, 2016, 37(19): 24-30.
[7] 张兰, 高天丽, 刘永峰, 等. 传统中式烤、炸、煎工艺对牛肉营养品质的影响[J]. 食品与生物技术学报, 2019, 38(5): 132-139.
[8] 刘永峰, 赵璐, 王娟, 等. 牛肉蒸制工艺及其质构、营养品质评价[J]. 陕西师范大学学报(自然科学版), 2017, 45(5): 107-116.
[9] 李林强, 高天丽, 张兰, 等. 煎、炸、烤对横山羊肉食用品质的影响[J]. 食品与机械, 2016, 32(9): 17-21;83.
[10] GARCÍA-SEGOVIA P, ANDRÉS-BELLO A, MARTÍNEZ-MONZÓ J. Effect of cooking method on mechanical properties, color and structure of beef muscle (M. pectoralis)[J]. Journal of Food Engineering, 2006, 80(3): 813-821.
[11] 张玉斌, 张巨会, 余群力, 等. 乳酸盐对冷却牦牛肉色泽稳定性及高铁肌红蛋白还原的影响 [J]. 食品工业科技, 2016, 37(9): 281-286.
[12] KONG F, TANG J, RASCO B, et al. Kinetics of salmon quality changes during thermal processing[J]. Journal of Food Engineering, 2007, 83(4): 510-520.
[13] SEYFERT M, MANCINI R A, HUNT M C, et al. Color stability, reducing activity, and cytochrome c oxidase activity of five bovine muscles[J]. J Agric Food Chem, 2006, 54(23): 8 919-8 925.
[14] 刘汉丽, 张红霞, 韩玲, 等. 甘南牦牛肉成熟过程中剪切力、钙激活酶变化规律分析[J]. 畜牧兽医杂志, 2013, 32(1): 31-32.
[15] PETRACCI M, BAÉZA E. Harmonization of methodologies for the assessment of poultry meat quality features[J]. World's Poultry Science Journal, 2011, 67(1): 137-151.
[16] 李晓波. 影响肌肉嫩度的因素及常用的嫩化方法[J]. 肉类研究, 2009(5): 16-20.
[17] LI C, ZHOU G, XU X. Dynamical changes of beef intramuscular connective tissue and muscle fiber during heating and their effects on beef shear force[J]. Food and Bioprocess Technology, 2010, 3(4): 521-527.
[18] 姜松, 王海鸥. TPA质构分析及测试条件对苹果TPA质构分析的影响[J]. 食品科学, 2004, 25(12): 68-71.
[19] 张婷, 吴燕燕, 李来好, 等. 咸鱼品质的质构与感官相关性分析[J]. 水产学报, 2013, 37(2): 303-310.
[20] 罗章, 马美湖, 孙术国, 等. 不同加热处理对牦牛肉风味组成和质构特性的影响[J]. 食品科学, 2012, 33(15): 148-154.
[21] 郝红涛, 赵改名, 柳艳霞, 等. 肉类制品的质构特性及其研究进展[J]. 食品与机械, 2009, 25(3): 125-128.
[22] 郎玉苗. 肌纤维类型对牛肉嫩度的影响机制研究[D]. 北京:中国农业科学院, 2016.
[23] BENITO M A J, RODRÍGUEZ M, ACOSTA R, et al. Effect of the fungal extracellular protease EPg222 on texture of whole pieces of pork loin[J]. Meat Science, 2003, 65(2): 877-884.
[24] TAYLOR R G, FJAERA S O, SKJERVOLD P O. Salmon fillet texture is determined by myofiber-myofiber and myofiber-myocommata attachment[J]. Journal of Food Science, 2002, 67(6): 2 067-2 071.
[25] 刘永峰, 申倩. 畜、禽肉影响人类健康的异同性分析[J]. 陕西师范大学学报(自然科学版), 2020, 48(1): 114-122.
[26] 赵钜阳, 刘丽美, 于海龙, 等. 烘烤温度对烤羊排水分分布与品质相关性的研究[J]. 食品研究与开发, 2015, 36(15): 4-9.
[27] TRAORE S, AUBRY L, GATELLIER P, et al. Higher drip loss is associated with protein oxidation[J]. Meat Sci, 2012, 90(4): 917-924.
[28] PÓŁTORAK A, WYRWISZ J, MOCZKOWSKA M, et al. Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents[J]. International Journal of Food Science & Technology, 2014, 50(4): 999-1 008.
[29] HOSSEINI H, MAHMOUDZADEH M, REZAEI M, et al. Effect of different cooking methods on minerals, vitamins and nutritional quality indices of kutum roach (Rutilus frisii Kutum)[J]. Food Chemistry, 2014, 148: 86-91.
[30] LARSEN D, QUEK S Y, EYRES L. Effect of cooking method on the fatty acid profile of New Zealand King Salmon (Oncorhynchus tshawytscha)[J]. Food Chemistry, 2010, 119(2): 785-790.
[31] SIOEN I, HAAK L, RAES K, et al. Effects of pan-frying in margarine and olive oil on the fatty acid composition of cod and salmon[J]. Food Chemistry, 2006, 98(4): 609-617.
[1] 伏慧慧, 马雪莲, 普莉雯, 王念念, 袁湖川, 黄桂芳, 王庆玲. 干腌牛肉加工过程中蛋白质变化对品质的影响[J]. 食品与发酵工业, 2021, 47(9): 223-230.
[2] 李应兰, 李海峰, 贺晓光, 魏亚儒. 基于模糊数学感官评价法研究黄花菜粉添加量对牛肉丸品质的影响[J]. 食品与发酵工业, 2021, 47(5): 112-119.
[3] 张维, 付复华, 罗赛男, 赖灯妮, 朱向荣, 张群. 湖南红心猕猴桃品种品质评价及综合分析[J]. 食品与发酵工业, 2021, 47(5): 201-210.
[4] 朱文政, 徐艳, 刘薇, 王秋玉, 沙文轩, 周晓燕, 杨章平. 烹制时间对狮子头营养品质和挥发性风味物质的影响[J]. 食品与发酵工业, 2021, 47(4): 208-214.
[5] 柳艳霞, 张丽萍, 赵改名, 祝超智, 李苗云, 贝翠平, 参木友, 张继才. 牦牛、黄牛不同部位制作肉干嫩度的差异[J]. 食品与发酵工业, 2021, 47(3): 79-86.
[6] 马亚琴, 贾蒙, 张晨. 高压均质技术在果汁加工中的应用[J]. 食品与发酵工业, 2021, 47(3): 265-273.
[7] 李艳红, 王稳航. 低温热处理对牦牛肉理化性质及感官特性的影响[J]. 食品与发酵工业, 2021, 47(2): 145-152.
[8] 王芳, 王宏博, 席斌, 杨晓玲, 李维红, 高雅琴. 不同品种绵羊肉品质比较与分析[J]. 食品与发酵工业, 2021, 47(1): 229-235.
[9] 季现秋, 罗欣, 朱立贤, 梁荣蓉, 陈雪, 韩明山, 张文华, 张一敏. 新型牛肉嫩化技术研究进展[J]. 食品与发酵工业, 2021, 47(1): 327-333.
[10] 丁波, 代安娜, 顾利, 王溪桥, 刘红娜. 卤制过程中牦牛肉品质的变化规律[J]. 食品与发酵工业, 2020, 46(9): 171-175.
[11] 李湘銮, 刘巧瑜, 赵文红, 杨娟, 白卫东, 胡松青. 牛肉卤制过程中蛋白质组分的变化及其对品质的影响[J]. 食品与发酵工业, 2020, 46(8): 205-200.
[12] 董迪, 潘嘹, 卢立新. 包装薄膜对生鲜牛肉可见光谱无损检测的干扰及处理方法研究[J]. 食品与发酵工业, 2020, 46(7): 234-238.
[13] 郑娇, 唐善虎, 李思宁, 谭雪梅, 龚珏, 夏佳军. 有机酸前处理对风干牦牛肉理化性质及挥发性风味物质的影响[J]. 食品与发酵工业, 2020, 46(7): 97-104.
[14] 黄金枝, 俞燕芳, 胡桂萍, 石旭平, 杜贤明, 王军文, 邓真华, 曾萍芳. 30份药食用桑叶营养品质评价及相关性研究[J]. 食品与发酵工业, 2020, 46(7): 155-160.
[15] 赵天瑶, 王丽云, 姜宏伟, 康玉凡. 豆类种子及其芽苗菜的营养品质、功能性成分及抗氧化性研究[J]. 食品与发酵工业, 2020, 46(5): 83-90.
No Suggested Reading articles found!
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
版权所有 © 《食品与发酵工业》编辑部
地址:北京朝阳区酒仙桥中路24号院6号楼111室
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持:support@magtech.com.cn