使用香菇汁强化牛肉的品质特性。
Quality characteristics of the enhanced beef using winter mushroom juice.
作者信息
Choi Yun-Sang, Jo Kyung, Lee Seonmin, Yong Hae In, Jung Samooel
机构信息
Researcher Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea.
Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea.
出版信息
J Anim Sci Technol. 2020 May;62(3):396-408. doi: 10.5187/jast.2020.62.3.396. Epub 2020 May 31.
This study investigated the quality properties of enhanced beef, manufactured by injecting the beef with a brine containing winter mushroom juice powder (WMJP). The enhanced beef was manufactured by injecting the eye of round with brine (15% by green weight). Four treatments consisted of control (no injection of brine) and three enhanced beef, EBS (brine containing 5 g sodium chloride per kg beef), EBW 0.2 (brine containing 5 g sodium chloride and 2 g WMJP per kg beef), and EBW 0.5 (brine containing 5 g sodium chloride and 5 g WMJP per kg beef), were tested. The effect of enhancement or WMJP on the quality properties of beef was evaluated during storage at 4°C for 1, 5, and 10 days. Total aerobic bacteria counts between the control and the enhanced beef, and among EBS, EBW 0.2, and EBW 0.5 were not significantly different after any storage period ( > 0.05). The pH of beef was not different between the control and the enhanced beef, and among enhanced beef at 1 and 5 days of storage ( > 0.05). However, it was higher in the enhanced beef than control, and EBW 0.2 and EBW 0.5 had higher pH than EBS after 10 days of storage ( < 0.05). The enhanced beef showed a high total loss at all storage days ( < 0.05). There were no differences in total loss among enhanced beef after any storage period ( > 0.05). The enhanced beef had no consistent differences in L*, a*, and b* values with control during storage, however, EBW 0.5 showed high color stability. The hardness of the enhanced beef was significantly lower than that of the control after 10 days of storage, although the values were lower at all storage stages. EBS 0.5 had the lowest thiobarbituric acid reactive substance (TBARS) value among cooked beef of all treatments at all storage days. The enhanced beef received higher scores in all sensory properties than control, and no negative effect of WMJP was found in the sensory quality of the enhanced beef. The use of winter mushroom juice can result in quality improvement in enhanced beef.
本研究调查了通过向牛肉注射含有香菇汁粉（WMJP）的盐水来制作的强化牛肉的品质特性。强化牛肉是通过向牛后腰肉注射盐水（占鲜肉重量的15%）制作而成。四种处理方式包括对照组（不注射盐水）以及三种强化牛肉，即EBS（每千克牛肉含5克氯化钠的盐水）、EBW 0.2（每千克牛肉含5克氯化钠和2克WMJP的盐水）和EBW 0.5（每千克牛肉含5克氯化钠和5克WMJP的盐水），并对其进行了测试。在4°C下储存1天、5天和10天期间，评估了强化处理或WMJP对牛肉品质特性的影响。在任何储存期后，对照组与强化牛肉之间以及EBS、EBW 0.2和EBW 0.5之间的需氧菌总数均无显著差异（P＞0.05）。在储存1天和5天时，对照组与强化牛肉之间以及强化牛肉之间的牛肉pH值无差异（P＞0.05）。然而，在储存10天后，强化牛肉的pH值高于对照组，且EBW 0.2和EBW 0.5的pH值高于EBS（P＜0.05）。强化牛肉在所有储存天数的总损失均较高（P＜0.05）。在任何储存期后，强化牛肉之间的总损失无差异（P＞0.05）。在储存期间，强化牛肉的L*、a和b值与对照组没有一致的差异，然而，EBW 0.5显示出较高的颜色稳定性。在储存10天后，强化牛肉的硬度显著低于对照组，尽管在所有储存阶段其硬度值都较低。在所有储存天数，EBS 0.5在所有处理的熟牛肉中硫代巴比妥酸反应物（TBARS）值最低。强化牛肉在所有感官特性方面的得分均高于对照组，且未发现WMJP对强化牛肉的感官品质有负面影响。使用香菇汁可使强化牛肉的品质得到改善。
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