在西门塔尔杂交牛肉糜中添加κ-卡拉胶(质量分数为0、0.1%、0.2%、0.3%、0.4%、0.5%、0.6%),采用了水分含量、蒸煮损失、色泽、质构特性、微观结构为评价指标,基于主成分分析法、归一化处理等分析κ-卡拉胶添加量对西门塔尔杂交牛肉糜品质的影响。结果显示,随着κ-卡拉胶添加量的增加,水分含量增加(P<0.05)、蒸煮损失减少(P<0.05);L*、b*、硬度、黏着性、咀嚼性值先减少后增加(P<0.05),添加量为0.4%时为最低值,硬度是空白对照组的67.72%。基于主成分分析及品质综合评价模型得出添加量为0.4%试验组最优,通过感官评价和微观结构观察进行验证,0.4%试验组感官评分最高,并已形成质地均匀、细腻的微观结构。该研究为西门塔尔杂交牛肉饼等肉糜产品品质改良提供参考。
Different amounts of κ-carrageenan (mass fraction 0, 0.1%, 0.2%, 0.3%, 0.4%, 0.5, 0.6%) were added to minced meat made by crossbred Simmental cattle. Using moisture content, cooking loss, color, texture profile analysis (TPA) and microstructure as evaluation indicators, the effects of κ-carrageenan addition on the quality of crossbred Simmental cattle were analyzed based on principal component analysis and normalization. The results showed that with the increase of the amount of κ-carrageenan, the water content increased (P<0.05) and the cooking loss decreased (P<0.05); L*, b*, hardness, adhesion and chewiness value decreased first and then increased (P<0.05) with these indicators reaching the lowest at 0.4% addition, and the hardness was 67.72% of the blank control group. Based on the principal component analysis and quality comprehensive evaluation model, the optimality of the 0.4% test group was obtained. Through sensory evaluation and microstructural observation, 0.4% of the test group had the highest sensory score, and a uniform and fine microstructure was formed. It is most suitable to add 0.4% κ-carrageenan to minced meat made by crossbred Simmental cattle, which provides reference for the quality improvement of meat products such as beef patties.
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