Li Chuang, Shi Jiyong, Zhai Xiaodong, Yang Zhikun, Huang Xiaowei, Li Zhihua, Li Yanxiao, Zou Xiaobo
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
International Joint Research Laboratory of Intelligent Agriculture and Agri-Products Processing, Jiangsu Education Department, Jiangsu University, Zhenjiang 212013, China.
Foods. 2023 Feb 3;12(3):656. doi: 10.3390/foods12030656.
The study was proposed to investigate the effects of pulsed pressure curing on the beef absorption of the curing solution, cooking loss, moisture content, centrifugal loss, salt content, sensory attributes, texture, microstructures and volatile compounds. Curing methods include the following four treatments: (1) control group 1-static curing (SC); (2) control group 2-vacuum curing (VC); (3) control group 3-pressurized curing (PC); and (4) treatment group-pulsed pressure curing (PPC). The acquired results revealed that pulsed pressure curing significantly boosts the curing efficiency and moisture content, decreases cooking loss in beef, brightens meat color, and enhances texture compared to static curing, vacuum curing, and pressurized curing. Additionally, centrifugal losses were not impaired, and sensory findings revealed that PPC significantly improved the saltiness of beef. TPA results showed that the springiness and cohesiveness of PPC were greatly increased, and hardness and chewiness were significantly reduced. Moreover, PPC significantly reduced the content of 1-octen-3-ol and 1-hexanol. Scanning electron microscopy (SEM) images documented that pulsed pressure curing can effectively increase the tenderness of beef. This study demonstrates that processed meat product efficiency and sensory attributes should be taken into account when selecting a curing technique, and the PPC technique has an advantage in both areas.
本研究旨在探讨脉冲压力腌制对牛肉腌制液吸收、蒸煮损失、水分含量、离心损失、盐分含量、感官特性、质地、微观结构和挥发性化合物的影响。腌制方法包括以下四种处理：(1)对照组1-静态腌制(SC)；(2)对照组2-真空腌制(VC)；(3)对照组3-加压腌制(PC)；(4)处理组-脉冲压力腌制(PPC)。所得结果表明，与静态腌制、真空腌制和加压腌制相比，脉冲压力腌制显著提高了腌制效率和水分含量，降低了牛肉的蒸煮损失，使肉色变亮，并改善了质地。此外，离心损失没有受到影响，感官结果表明PPC显著提高了牛肉的咸味。TPA结果表明，PPC的弹性和内聚性大大增加，硬度和咀嚼性显著降低。此外，PPC显著降低了1-辛烯-3-醇和1-己醇的含量。扫描电子显微镜(SEM)图像表明，脉冲压力腌制可以有效提高牛肉的嫩度。本研究表明，在选择腌制技术时应考虑加工肉制品的效率和感官特性，而PPC技术在这两个方面都具有优势。
