为探讨卤牛肉品质形成的规律,研究牛肉卤制过程中蛋白质组分的变化,分析其变化对牛肉游离氨基酸组成、水分特性与分布和质构的影响。结果表明,卤制过程中,牛肉中的非蛋白氮(non-protein nitrogen,NPN)明显增大(P<0.05),水溶蛋白、盐溶蛋白、碱溶蛋白及蛋白质总量均连续显著降低(P<0.05),碱不溶蛋白含量缓慢下降(P>0.05);卤牛肉中的谷氨酸与游离氨基酸总量显著上升(P<0.05);卤牛肉中的水分含量逐渐下降(P<0.05);牛肉中结合水的含量明显高于未卤制牛肉的(P<0.05),且在卤制过程中缓慢下降(P>0.05),不易流动水的含量快速下降(P<0.05),自由水的含量明显地波动(P<0.05),150 min时最大。卤制后,牛肉的剪切力、硬度、黏性均明显下降(P<0.05),弹性和黏聚性均略下降(P>0.05)。该文为牛肉的卤制工艺提供一定的理论支撑。
To explore effect of proteins on qualities of braised beef, changes of compositions of proteins during processing of beef marinating were investigated. The results showed that non-protein nitrogen (NPN) in beef increased remarkably (P<0.05), while water-soluble protein content, salt-soluble protein content and alkali-soluble protein content decreased significantly (P<0.05). Moreover, alkali-insoluble protein content decreased slowly during processing of beef marinating (P>0.05),while the total amount of glutamic acid and free amino acids in braised beef increased significantly (P<0.05). Compared with fresh beef, the moisture content of braised beef was decreased gradually and the content of bound water in beef was significantly higher (P<0.05), and declined slowly during processing of marinating (P>0.05). Meanwhile, the content of non-flowing water decreased rapidly (P<0.05) and the content of free water showed significant fluctuations (P<0.05), and at 150 min it reached the maximum. After marinating, the shearing force, hardness, and viscosity of beef decreased significantly (P<0.05) while the elasticity and cohesiveness decreased slightly (P>0.05). This article provided a theoretical basis for the beef marinating process.
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