注射氯化钠、三聚磷酸钠和乳酸钠可改善预煮内圆烤牛肉的沃纳-布拉茨勒剪切力和感官特性。
Injection of sodium chloride, sodium tripolyphosphate, and sodium lactate improves Warner-Bratzler shear and sensory characteristics of pre-cooked inside round roasts.
作者信息
McGee M R, Henry K L, Brooks J C, Ray F K, Morgan J B
机构信息
Cryovac Corporation, Duncan, SC, USA.
出版信息
Meat Sci. 2003 Jul;64(3):273-7. doi: 10.1016/S0309-1740(02)00189-4.
Paired inside rounds (n=30 pairs) were removed from randomly selected USDA Select quality grade carcasses to examine the effects of injecting a solution of sodium lactate, sodium tripolyphosphate, and sodium chloride on Warner-Bratzler shear force, cooking loss, lipid oxidation, and sensory characteristics of pre-cooked beef. Injected treatments were more tender (P<0.05) than control products, as measured by Warner-Bratzler shear force and consumer sensory panel ratings. Injected treatments had lower (P<0.01) cooking and re-heating loss percentages when compared to control samples. Lipid oxidation in injected treated samples was significantly reduced as compared to control meat samples. Results of lipid oxidation also revealed that 14-day samples were less (P<0.01) than 0-day samples. Results of this experiment have shown that injection of this solution enhanced sensory panel characteristics, and decreased WBS values and cooking loss.
从随机挑选的美国农业部精选级胴体中取出成对的内里脊（共30对），以研究注射乳酸钠、三聚磷酸钠和氯化钠溶液对预煮牛肉的沃纳-布拉茨勒剪切力、蒸煮损失、脂质氧化和感官特性的影响。通过沃纳-布拉茨勒剪切力和消费者感官评定小组评分测定，注射处理的牛肉比对照产品更嫩（P<0.05）。与对照样品相比，注射处理的蒸煮和再加热损失百分比更低（P<0.01）。与对照肉样相比，注射处理样品中的脂质氧化显著降低。脂质氧化结果还显示，14天的样品比0天的样品氧化程度更低（P<0.01）。本实验结果表明，注射该溶液可增强感官评定小组评定的特性，并降低沃纳-布拉茨勒剪切力值和蒸煮损失。
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