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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 |
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)
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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。
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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,
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.
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