为解决传统肉类腌制方法的食盐渗透速度慢的难题,改进肉制品的腌制工艺,提高产品品质,该研究选择国内传统酱卤肉制品常用的原料牛肉为研究对象,采用新型非热技术脉冲电场对牛肉进行预处理,分别研究不同脉冲电场强度(1.00、2.25、3.50 kV/cm)与脉冲数(50、100、150、200、250)预处理对于牛肉的腌制效果及食用品质的影响。结果表明,脉冲电场预处理能够有效提高牛肉的腌制吸收率以及NaCl含量,即加速牛肉的腌制,其中脉冲数为100时,2.25 kV/cm下的NaCl含量最高,促腌制效果最好;同时,一定范围的电场强度和脉冲数内,脉冲电场预处理不会影响腌制后牛肉的颜色、pH、加压损失、弹性等指标,对腌制牛肉品质无不良影响。而且,脉冲数为100时,2.25、3.50 kV/cm下以及2.25 kV/cm下脉冲数150时牛肉的硬度、黏聚性、咀嚼性等均显著降低,质构得到明显改善。该研究结果证实脉冲电场技术是一种优良的新型辅助腌制技术,可以为酱卤肉制品的开发提供技术支持。
To solve the issue of slow penetration of salt in traditional meat curing methods, improve the curing technology, and ensure the quality of meat products, the research selected beef, which is commonly used as raw material for sauced and braised meat products in China as the research object and applied a novel non-thermal technology, pulsed electric field (PEF) for the pretreatment of beef. The effects of different pulse electric field intensities (1.00, 2.25, 3.50 kV/cm) and pulse numbers (50, 100, 150, 200, 250) on the curing effect and edible quality of beef were explored. Results showed that pulsed electric field pretreatment could effectively increase the curing absorption and sodium chloride content of beef, which revealed that PEF treatment could accelerate the curing process of beef. The sodium chloride content was the highest when the pulse number and pulse electric field intensity were 100 kV/cm and 2.25 kV/cm, respectively, which indicated that the promoting effect of curing was optimal. Besides, PEF pretreatment did not affect the L*, a*, b*, pH, pressure loss, and springiness of cured beef within a range of electric field intensity and pulse number, revealing that PEF treatment had no adverse effect on the quality of cured beef. In addition, the hardness, adhesiveness, and chewiness of beef reduced when these two parameters were 100 kV/cm and 2.25 kV/cm or 3.50 kV/cm, respectively, and the pulsed electric field intensity of 2.25 kV/cm and pulse number of 150 were also acceptable, which revealed that PEF treatment significantly improved the texture of beef. In conclusion, for the processing industry of sauced and braised meat products, PEF technology is an excellent novel curing-assisted technology, which could provide some references for the development of sauced and braised meat products.
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