Animal and Dairy Sciences, Mississippi State University, MS, United States.
Food Science, Nutrition, and Health Promotion, Mississippi State University, MS, United States.
Meat Sci. 2018 Nov;145:71-78. doi: 10.1016/j.meatsci.2018.06.001. Epub 2018 Jun 7.
The objective of this study was to determine the effects of deboning time (pre- and post-rigor), processing steps (grinding - GB; salting - SB; batter formulation - BB), and storage time on the quality of raw beef mixtures and vacuum-packaged cooked sausage, produced using a commercial formulation with 0.25% phosphate. The pH was greater in pre-rigor GB and SB than in post-rigor GB and SB (P < .001). However, deboning time had no effect on metmyoglobin reducing activity, cooking loss, and color of raw beef mixtures. Protein solubility of pre-rigor beef mixtures (124.26 mg/kg) was greater than that of post-rigor beef (113.93 mg/kg; P = .071). TBARS were increased in BB but decreased during vacuum storage of cooked sausage (P ≤ .018). Except for chewiness and saltiness being 52.9 N-mm and 0.3 points greater in post-rigor sausage (P = .040 and 0.054, respectively), texture profile analysis and trained panelists detected no difference in texture between pre- and post-rigor sausage.
本研究旨在确定去骨时间（僵直前和僵直后）、加工步骤（研磨 - GB；腌制 - SB；面糊配方 - BB）以及贮藏时间对使用含有 0.25% 磷酸盐的商业配方生产的生牛肉混合物和真空包装熟香肠质量的影响。僵直前的 GB 和 SB 的 pH 值大于僵直后的 GB 和 SB（P < .001）。然而，去骨时间对生牛肉混合物的亚硝酸盐还原活性、蒸煮损失和颜色没有影响。僵直前牛肉混合物的蛋白质溶解度（124.26 mg/kg）大于僵直后牛肉混合物（113.93 mg/kg；P = .071）。TBARS 在 BB 中增加，但在熟香肠的真空贮藏过程中减少（P ≤ .018）。除了僵直后香肠的咀嚼性和咸度分别增加 52.9 N-mm 和 0.3 点（P = .040 和 0.054）外，质构分析和训练有素的品尝小组未检测到僵直前和僵直后香肠之间在质地方面的差异。
