摘要
为研究熟制温度以及切割方式对西餐红肉煎制牛排食用品质的影响，该文采集了12头中国西门塔尔公牛的背最长肌，研究了终点温度、切片厚度以及肌纤维走向对煎制牛排剪切力、质构剖面分析（texture profile analysis，TPA）以及感官品质的影响。结果显示：牛排的剪切力、蒸煮损失、硬度和咀嚼性随熟制温度的升高而增加（P 〈0.05）。终点温度为72～100℃的牛排风味和总体可接受性得分显著高于45和60℃的牛肉（P〈0.05）。牛排剪切力随切片厚度增加而增加（P〈0.05）；平行肌纤维切片的剪切力、硬度和咀嚼性显著低于垂直肌纤维切片（P〈0.05）；切片厚度和肌纤维走向只对感官嫩度有显著影响（P〈0.05）。因此，煎制牛排的较佳熟制温度为80℃、切片厚度为10 mm和肌纤维走向为垂直肌纤维。研究结果为牛排生产企业、西餐厅以及宾馆饭店等生产、销售和加工牛排提供参考。
With the improvement of economy and people’s living standard, ready-to-eat food gets the welcome of food industry and consumers. Pan-fried beef steak became more and more popular in China due to its high nutrition, good quality and convenient to cook. Beef steak in Chinese market had poor quality consistency, different sizes and shapes, and these were the reasons that beef steak cannot meet consumers’ demand for high and consistent quality of beef steak products. Cooking final temperature, slice thickness and fiber direction are important factors to affect eating quality of beef steak. The aim of this paper is to study how cooking final temperature （45, 60, 72, 80, 90 and 100℃）, slice thickness （2, 5, 10, 12.7 and 25.4 mm） and fiber direction （parallel and perpendicular） affect eating quality of pan-fried steak. Twelve Chinese Simmental bulls, of the same rearing condition, were selected from the same pasture. M. longissimus were excised from the left carcasses and used to study the effect of cooking final temperature, slice thickness and fiber direction on WBSF （Warner-Bratzler Shear Force）, texture profile analysis （TPA） and sensory quality evaluation of steak. The results showed that cooking final temperature, slice thickness and fiber direction had significant effect on WBSF, cooking yield, TPA and sensory quality evaluation to some extent. As increasing cooking final temperature, WBSF, cooking loss, hardness and chewiness increased （P〈0.05）, but cooking loss value decreased （P〈0.05）. Initial tenderness, overall tenderness and juiciness were significantly decreased with cooking final temperature increased （P〈0.05）. Beef flavor and overall acceptability of cooking final temperature from 72 to 100℃were significant higher than cooking final temperature from 45 to 60℃ （P〈0.05）. Slice thickness had significant effect on eating quality of pan-fried beef steak. The WBSF value increased with the increase of slice thickness （P〈0.05）. However, WBSF of per thickness （mm） decreased （P〈0.05）. Hardness and chewiness of 5 mm, 10 mm and 12.7 mm had no significant difference （P〈0.05）, but significant higher than that of 25.4 mm （P〉0.05）. Slice thickness had significant effect on overall tenderness （P〈0.05）, but had no effect on initial tenderness, juiciness, flavor and overall acceptability （P〉0.05）. Overall tenderness decreased with slice thickness increased. WBSF, WBSF of per thickness （mm）, cooking loss, hardness and chewiness of parallel to fiber direction were significant lower than that of perpendicular to fiber direction （P〈0.05）. Fiber direction had significant effect on initial tenderness （P〈0.05） and initial tenderness score of perpendicular to fiber direction was significant higher than that of parallel to fiber direction. However, slice thickness had no significant effect on juiciness, flavor and overall acceptability （P〉0.05）. Slice thickness and fiber direction had no significance effect on cooking loss and cooking yield （P〉0.05）. In conclusion, cooking final temperature, slice thickness and fiber direction had significant effect on eating quality of pan-fried steak. In order to satisfy the needs of consumers, beef industry and consumers should pay attention to cooking final temperature, slice thickness and fiber direction and the suggested technical parameters are 80℃（cooking final temperature）, 10 mm thickness （slice thickness） and perpendicular to fiber direction （fiber direction）.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2015年第1期317-325,共9页
Transactions of the Chinese Society of Agricultural Engineering
基金
国家肉牛牦牛产业技术体系项目(CARS-38)
关键词
食品加工
温度
肉
切片厚度
肌纤维走向
剪切力
质构剖面分析
food products
temperature
meats
slice thickness
fiber direction
Warner-Bratzler shear force
Texture Profile Analysis
作者简介
郎玉苗，女（汉族），河北省保定人，博士生，主要从事农产品质量与食物安全研究。北京中国农业科学院北京畜牧兽医研究所，100193。Email：ymlang@126．com
通信作者：孙宝忠，男（汉族），河北省保定人。北京畜牧兽医研究所研究员，博士，博士生导师，主要从事肉品质量与安全。北京中国农业科学院北京畜牧兽医研究所，100193。Email：baozhongsun@163．com
