Li Yuanzheng, Zhang Huan, Du Dongxu, Gao Shuai, Ma Wenqing, Liu Miaomiao, Feng Li, Cao Yungang, Xiong Youling
School of Food Science and Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi' an 710021, China.
Linyi Jinluo Win Ray Food Co., Ltd., Linyi 276036, China.
Meat Sci. 2025 Jun;224:109781. doi: 10.1016/j.meatsci.2025.109781. Epub 2025 Feb 21.
This study aimed to establish the functional influence of curdlan (0 %, 1.0 %, 2.0 %, and 3.0 %) on the quality of spiced beef through monitoring changes in cooking yield, textural properties, pH, oxidative stability, and micromorphology during marination, cooking and freezing. The results showed significant enhancements (P < 0.05) of viscosity and absorption yield of the marinade solution as well as the freezing rate of spiced beef upon, increasing the curdlan concentration. At a 2.0 % curdlan addition level, spiced beef showed the maximum tenderness (shear force), increased springiness and elasticity. Meanwhile, the colorimetric values were improved and lipid oxidation (peroxide; malonaldehyde) was consistently reduced during storage up to 14 days, whereas 3.0 % curdlan on day 14 exacerbated oxidation. Scanning electron microscopy and confocal laser scanning microscopy imaging of beef samples treated with 1.0 % and 2.0 % curdlan showed a relatively even distribution of curdlan within muscle fiber bundles, contrasting to 3.0 % curdlan treatment where curdlan accumulated mostly in the gaps between muscle bundles and fibers. Additionally, low-field NMR analysis demonstrated that the inclusion of 2.0 % curdlan significantly increased the immobile water content (P). In corroboration, sensory analysis indicated that spiced beef treated with 2.0 % curdlan had the highest appearance, juiciness, taste, and flavor scores, suggesting that muscle structural improvement by the curdlan inclusion, optimal at the 2.0 % level, played a principal role in the quality enhancements of marinaded spiced beef.
本研究旨在通过监测腌制、烹饪和冷冻过程中熟肉率、质地特性、pH值、氧化稳定性和微观形态的变化，确定凝胶多糖（0%、1.0%、2.0%和3.0%）对五香牛肉品质的功能影响。结果表明，随着凝胶多糖浓度的增加，腌制液的粘度和吸收产率以及五香牛肉的冷冻速率显著提高（P<0.05）。在添加2.0%凝胶多糖的水平下，五香牛肉表现出最大嫩度（剪切力）、增加的弹性和韧性。同时，在长达14天的储存期间，比色值得到改善，脂质氧化（过氧化物；丙二醛）持续降低，而在第14天添加3.0%凝胶多糖会加剧氧化。对用1.0%和2.0%凝胶多糖处理的牛肉样品进行扫描电子显微镜和共聚焦激光扫描显微镜成像显示，凝胶多糖在肌纤维束内分布相对均匀，这与3.0%凝胶多糖处理形成对比，在该处理中凝胶多糖主要积聚在肌束和纤维之间的间隙中。此外，低场核磁共振分析表明，添加2.0%凝胶多糖显著增加了结合水含量（P）。与此相符的是，感官分析表明，用2.0%凝胶多糖处理的五香牛肉具有最高的外观、多汁性、味道和风味评分，这表明添加凝胶多糖对肌肉结构的改善（在2.0%水平时最佳）在腌制五香牛肉品质提升中起主要作用。
