该研究采用四类茶叶对牛肉进行蒸制处理,通过对加工牛肉进行感官评价,测定其质构特性、水分含量、色泽、脂质氧化、还原能力、总抗氧化活性等指标,综合评价了茶叶处理后牛肉的品质。结果表明,感官评价方面,以红茶处理牛肉口感风味最佳,评分最高;绿茶、黑茶和红茶处理后的牛肉水分含量显著降低了3.61%、7.23%和7.06%(P<0.05);硬度、咀嚼性和回复力分别显著增加了25.81%~45.57%、41.60%~68.38%和13.78%~26.57%(P<0.05),黑茶处理组的凝聚力显著增加了12.23%(P<0.05),经茶叶处理后牛肉的弹性变化不显著(P>0.05);牛肉的L*值经绿茶和红茶处理后较对照组显著降低了9.61%和12.26%(P<0.05),以红茶处理的牛肉a*和b*值显著增加了102.07%和15.75%(P<0.05),以花茶处理的牛肉b*值显著降低了23.06%(P<0.05);经茶叶处理后的牛肉脂质氧化程度均显著降低了29.16%~66.87%(P<0.05),以花茶处理的抑制效果最佳;牛肉的还原能力和总抗氧化活性经茶叶处理后均显著增加了4.50~8.43倍和2.73~4.24倍(P<0.05),以黑茶的增加效果最明显。可见,四类茶叶处理组均能改善牛肉的理化特性以及提高牛肉的还原能力和总抗氧化活性,其中红茶处理组色泽风味最佳,适宜用于牛肉产品制备。
In this study, four types of tea were used to steam beef. Through sensory evaluation of processed beef, texture characteristics, moisture content, color, lipid oxidation, reduction ability, total antioxidant activity and other indicators were measured to comprehensively evaluate the quality of beef after tea treatment. The results showed that in terms of sensory evaluation, the beef treated with black tea had the best taste and flavor and the highest score. The moisture content of beef treated with green tea, dark tea and black tea decreased by 3.61%, 7.23% and 7.06% (P<0.05). After green tea, dark tea and black tea treatment, the hardness, chewiness and restoring force of beef increased significantly by 25.81%-45.57%, 41.60%-68.38% and 13.78%-26.57% (P<0.05). The cohesion of the dark tea treatment group increased significantly by 12.23% (P<0.05). The elasticity of beef after tea treatment was not significant (P>0.05). The L* value of beef treated with green tea and black tea decreased significantly by 9.61% and 12.26% compared with the control group (P<0.05), the a* and b* values of beef treated with black tea increased significantly by 102.07% and 15.75% (P<0.05), and the b* value of beef treated with scented tea decreased significantly by 23.06% (P<0.05). The degree of lipid oxidation of beef after tea treatment was significantly reduced by 29.16%-66.87% (P<0.05), and the inhibition effect was the best after scented tea treatment. The reducing capacity and total antioxidant activity of beef were significantly increased by 4.50-8.43 times and 2.73-4.24 times after tea treatment (P<0.05), with the most obvious effect of dark tea. It can be seen that all the four tea treatment groups can improve the physical and chemical properties of beef, as well as the reducing ability and total antioxidant activity of beef, among which the black tea treatment group has the best color and flavor, which is suitable for the preparation of beef products.
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