摘要
试验旨在研究不同浓度的氯化钠(Na Cl)和碳酸氢钠(Na HCO3)对牛肉品质的影响。以新鲜黄牛腿肉为材料,共7组(每组3重复),分别取150g左右的肉样,再以肉样10%的比例分别均匀注入10%Na Cl(第1组)、9%Na Cl+1%Na HCO3(第2组)、8%Na Cl+2%Na HCO3(第3组)、7%Na Cl+3%Na HCO3(第4组)、6%Na Cl+4%Na HCO3(第5组)、5%Na Cl+5%Na HCO3(第6组)、蒸馏水(对照组)。置于4℃冰箱内,观察腌制1、3、5、7d后,p H值、剪切值、失水率、熟肉率的变化。结果表明:氯化钠和碳酸氢钠组合提高p H值,明显减小剪切力,增加嫩度,降低失水率,提高熟肉率;同时5%Na Cl+5%Na HCO3组合效果最佳。本研究结果可知,添加碳酸氢钠溶液可以在一定程度上改善牛肉的食用品质。
The effect of different concentration sodium chloride and sodium bicarbonate on the edible quality of beef was studied. The fresh cattle leg meat was taken as the material. There were 7 groups（ each group 3 repeat）,and about 150 g of the meat sample were taken. According to 10% of the meat sample proportion,10% Na Cl（ group 1）,9% Na Cl ＋ 1% Na HCO3（ group 2）,8% Na Cl ＋ 2% Na HCO3（ group 3）,7% Na Cl ＋ 3% Na HCO3（ group 4）,6% Na Cl ＋ 4% Na HCO3（ group 5）,5% Na Cl＋ 5% Na HCO3（ group 6）,and distilled water（ control group） respectively were injected. The samples were put at 4 ℃ refrigerator,and after cured 1、3、5、7d,the changes of p H value,shear value,dehydration rate and cooked meat percentage were observed. The result showed that according to combining sodium chloride and sodium bicarbonate,p H value would be improved,shear force would be obviously decreased,tenderness would be increased,dehydration rate would be decreased and cooked meat percentage would be improved. And the combination of 5% Na Cl ＋ 5% Na HCO3 was optimum. According to the research result,the edible quality of beef would be improved to some extent when sodium bicarbonate solution was added in.
出处
《肉类工业》
2016年第7期28-32,38,共6页
Meat Industry
关键词
牛肉
氯化钠
碳酸氢钠
食用品质
beef
sodium chloride
sodium bicarbonate
edible quality
