作　　者： ; ; ; ; ;

机构地区： 南京农业大学食品科技学院

出　　处： 《食品科学》 2007年第11期142-146,共5页

摘　　要： 本实验采用超声波与钙结合对牛肉进行处理,通过测定牛肉的质构、增水率、色泽、游离氨基酸含量变化以及对熟肉的感官评定,探讨超声波与钙盐结合处理对牛肉品质的影响。结果表明:超声波与钙盐结合处理能显著降低牛肉的硬度,牛肉的黏性有一定的增加,但对其他质构指标影响不大;处理后牛肉的增水率增加;在色泽方面,L*值明显增加,a*值明显降低,但对b*值影响不大;游离氨基酸含量明显增加;感官评定的总体可接受性得分也较高。 The effects of combined ultrasonic and calcium chloride treatment on beef quality were studied through assaying the TPA, water holding capability, color, free amino acid content changes and the sensory evaluation of cooked meat. The results indicated that, the combined use of ultrasonic wave and calcium salt can remarkably improve the hardness of beef, and increase the cohesiveness. The water holding capability also increases. In the aspect of color, the L＊ value obviously increases while a＊ value obviously decreases, but is of little effect on the b＊ value. The combination treatment also increases the content of free amino acids, while the overall acceptability of sensory evaluation score is also better.

关 键 词： 超声波 氯化钙 牛肉 品质

领　　域： [轻工技术与工程] [轻工技术与工程]