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食品与发酵工业  2021, Vol. 47 Issue (2): 145-152    DOI: 10.13995/j.cnki.11-1802/ts.025056
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
低温热处理对牦牛肉理化性质及感官特性的影响
李艳红1, 王稳航1,2*
1(天津科技大学 食品科学与工程学院,天津,300457)
2(青海省轻工业研究所有限责任公司,青海 西宁,810000)
Effects of low-temperature cooking on physicochemical properties and sensory of yak meat
LI Yanhong1, WANG Wenhang1,2*
1(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China)
2(Qinghai Light Industry Research Institute Co.Ltd.,Xining 810000,China)
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摘要 该文探究低温条件下不同温度(55、65、75、85 ℃)和时间(20、30、40 min)的热处理对牦牛肉理化性质和感官特性的影响。结果表明,随加热温度升高和加热时间延长,蒸煮损失增大(P<0.05),水分含量减小(P<0.05),pH值增大(P>0.05),扫描电子显微镜观察发现肌纤维显著收缩。质构分析可知,牦牛肉的硬度、弹性、咀嚼性、回复性等因温度增加而上升(P>0.05),随时间的延长呈先减小后增大(P>0.05)趋势。结合感官评价和以上研究结果,以75 ℃,30 min处理的牦牛肉理化性质及感官品质最佳。以上结果表明低温蒸煮对牦牛肉品质影响显著,为开发肉基老年食品提供一定的理论依据和技术支持。
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李艳红
王稳航
关键词:  老年食品  低温烹饪技术  牦牛肉  理化性质  感官评价    
Abstract: Yak beef with high nutritional value is difficult to be accepted by the elder who suffer from the physiological decline and swallowing disorders for its poor chewing.The objective of this study was to explore the effects of different heating temperatures (55,65,75,85 ℃) and time (20,30,40 min) on the physicochemical properties and sensory characteristic of yak meat.Results showed that,with the increase of heating temperature and the extension of heating time,cooking resulted in the meat significantly loss (P<0.05) and the water content decreased (P<0.05).Moreover,the pH value increased and the muscle fiber contracted significantly by SEM.Besides,according to the texture analysis,the hardness,springiness,chewiness and resilience of sample increased with increasing temperature,however,it decreased firstly and then increased with the extension of time.Combined with sensory evaluation and the above results,the best physicochemical properties and sensory quality of yak meat would be 75 ℃ for 30 min.The results demonstrated that low-temperature and a relative long time heating had a significant effect on the quality of yak meat,which provided theoretical basis and technical support for the development of meat-based food for the aged.
Key words:  elder food    sous-vide    yak meat    physicochemical properties    sensory evaluation
收稿日期:  2020-07-14      修回日期:  2020-08-17           出版日期:  2021-01-25      发布日期:  2021-02-07      期的出版日期:  2021-01-25
基金资助: 天津市科技重大专项与工程项目(17ZXHLNC00010);青海省科技援青合作专项(2020-QY-215)
作者简介:  硕士研究生(王稳航教授为通讯作者,E-mail:wangwenhang@tust.edu.cn)
引用本文:    
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.
LI Yanhong,WANG Wenhang. Effects of low-temperature cooking on physicochemical properties and sensory of yak meat[J]. Food and Fermentation Industries, 2021, 47(2): 145-152.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.025056  或          http://sf1970.cnif.cn/CN/Y2021/V47/I2/145
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