Pérez M L, Escalona H, Guerrero I
Departamento de Biotecnología, Universidad Autónoma Metropolitana, Unidad Iztapalapa, Apartado Postal 55-535, C:P, 09340 Mexico D.F., Mexico.
Meat Sci. 1998 Jan;48(1-2):125-34. doi: 10.1016/s0309-1740(97)00083-1.
Differences in the quality of meat obtained from four animal species (beef, horse, rabbit and chicken) treated with two concentrations of calcium chloride (75 or 150 mM) were evaluated by a sensory panel. Physicochemical variables analysed were water holding capacity, instrumental colour and pH. Sensory analysis was by recognition index (R-index) by untrained and trained panels. CaCl(2) led to an increase in enzymatic activity, although it was not significantly different in treated compared to untreated samples. Lightness was higher (paler) in treated meat for all species studied. R-index showed that treatment of raw beef with 75mM CaCl(2) had negligible effect on odour compared to fresh, untreated beef. More juicy meat resulted from marination. Treatments with 150 mM CaCl(2) caused a more tender meat. The best combinations of cooking method and CaCl(2) concentration to obtain the most acceptable meat varied from attribute to attribute. The best odour was obtained when beef was treated with 150 mM CaCl(2) and cooked in a convection oven, whereas juiciness was improved if beef was treated with 150 mM CaCl(2) and cooked in a microwave oven. The highest scores for tenderness were for 75 mM CaCl(2)-treated samples regardless of cooking method. Flavour profile showed that the most marked feature in marinated beef is the predominance of a bitter flavour and after taste, which probably masks other flavour attributes. It is concluded that, in accordance with other authors, marination has no adverse effects on beef odour and improves texture, producing more tender material. However, marination at the CaCl(2) levels tested caused a bitter after taste and flavour.
一个感官评定小组评估了用两种氯化钙浓度（75或150 mM）处理的四种动物肉类（牛肉、马肉、兔肉和鸡肉）的肉质差异。分析的理化变量包括持水能力、仪器色泽和pH值。感官分析由未经训练和经过训练的小组通过识别指数（R指数）进行。氯化钙导致酶活性增加，尽管处理后的样品与未处理的样品相比没有显著差异。在所研究的所有物种中，处理后的肉亮度更高（更浅）。R指数表明，与新鲜的未处理牛肉相比，用75 mM氯化钙处理生牛肉对气味的影响可忽略不计。腌制使肉更多汁。用150 mM氯化钙处理使肉更嫩。获得最可接受肉类的烹饪方法和氯化钙浓度的最佳组合因属性而异。当牛肉用150 mM氯化钙处理并在对流烤箱中烹饪时，气味最佳，而如果牛肉用150 mM氯化钙处理并在微波炉中烹饪，多汁性会得到改善。无论烹饪方法如何，75 mM氯化钙处理的样品嫩度得分最高。风味特征表明，腌制牛肉最显著的特征是苦味和余味占主导，这可能掩盖了其他风味属性。结论是，与其他作者一致，腌制对牛肉气味没有不利影响，并且改善了质地，产生了更嫩的肉质。然而，在所测试的氯化钙水平下腌制会产生苦味余味和风味。
