滚揉里程对牛排品质影响及工艺优化

Effects of Different Tumbling Mileages on Beef Steak Quality and Process Optimization

摘要:

以牛后臀肉为原料，对牛排生产中滚揉腌制这一关键点进行优化研究。实验结果表明：滚揉里程对牛肉pH值、色度、蒸煮损失率、低场核磁（NMR）的横向弛豫时间T2、肌原纤维蛋白溶解度、硬度、弹性以及剪切力都影响显著（P<0.05），在滚揉里程为3 000～5 000 m时，有较好的品质。再结合滚揉转速和滚揉方式，进行L9（34）正交试验，以蒸煮损失、剪切力为考察指标，得出牛排滚揉腌制的最佳工艺参数为：运行20 min，暂停10 min，间歇滚揉3 000 m，转速10 r/min。此工艺可以使蒸煮损失率降低8.44%，剪切力降低18.53%。

Abstract:

Beef rump was used as raw material in this study to optimize the tumbling marinating process in steak production. Results showed that：tumbling mileages significantly affected color，cooking lose，transverse relaxation time T2，myofibrillar protein solubility，hardness，elasticity and shear forceof beef. Different rotation speeds，rotation methods，along with selected tumbling mileages were chosen to implement a L9（34） orthogonal test. Cooking lose and shear force were measuredto evaluatetheir effects，and results indicated that the optimal condition was tumbling 3000m，run 20 min，pause 10 min，and tumbling speed was 10r/min. Beef had better edible quality under above conditionby thecooking lose reduced 8.44% and shear force increased 18.53%，compared to beef which were not tumbled.