摘要
为研究氯化钾和氯化钠复配盐对酱卤牛肉品质的影响,将氯化钾按照不同的添加量与氯化钠进行复配,使用配制腌制液对牛肉进行腌制。通过测定酱卤牛肉的水分质量分数、氯化物质量分数、腌制吸收率、出品率、蛋白质质量分数以及出品率,对酱卤牛肉的品质进行评定。结果表明:酱卤牛肉的综合品质在氯化钾添加量为40%时达到最优,此时水分质量分数为60.3%、腌制吸收率为8.1%、出品率为89.8%、蛋白质质量分数为29.6%,感官评定的总分为91.91。因此,氯化钾与氯化钠进行复配可以有效改善酱卤牛肉的品质,实验结果为酱卤牛肉的品质优化提供了理论依据和数据支撑。
In order to study the effect of potassium chloride and sodium chloride compound salt on the quality of sauce-brine beef,this article compounded potassium chloride with sodium chloride according to different amounts of addition and prepared the marinating liquid to marinate the beef.By measuring the moisture mass fraction,chloride mass fraction,pickling absorption rate,yield rate,protein mass fraction and yield rate,the quality of the sauce-marinated beef with sauce was evaluated,and the optimal amount of potassium chloride added was screened out.The results showed that the overall quality of braised beef in the sauce was optimal when the amount of potassium chloride was added at 40%,which was characterized by the highest moisture mass fraction(60.3%),the higher pickling absorption rate(8.1%),and the best yield rate(89.8%),the highest protein mass fraction(29.6%),and the highest total score of sensory evaluation(91.91).Therefore,the combination of potassium chloride and sodium chloride can effectively improve the quality of sauce-brine beef.The experimental results also provide theoretical basis and data support for the quality optimization of sauce-brine beef.
作者
钮忠华
NIU Zhonghua(Zhejiang Maishang Food Co.,Ltd.,Hangzhou 311107,China)
出处
《发酵科技通讯》
CAS
2022年第2期105-109,共5页
Bulletin of Fermentation Science and Technology
关键词
酱卤牛肉
氯化钾
腌制工艺
品质改良
sauce-brine beef
potassium chloride
marinating technology
quality improvement
