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当前位置: 首页 > 文章 > 无磷钠盐对冷冻调理牛排品质的影响 肉类研究 2016,30 (10) 18-22
Position: Home > Articles > Effects of Non-Phosphate Sodium Salts to the Quality of Frozen Prepared Steaks MEAT RESEARCH 2016,30 (10) 18-22

无磷钠盐对冷冻调理牛排品质的影响

作  者：
李雪蕊;李聪;徐宝才
单  位：
肉品加工与质量控制国家重点实验室;江南大学食品学院
关键词：
牛排;无磷钠盐;保水性;嫩度
摘  要：
为提高牛肉保水性和嫩度,减少磷酸盐的使用,降低冷冻调理牛排中的磷含量,研究无磷添加剂替代磷酸盐在牛排中的使用。以蒸煮损失率、剪切力和色泽为指标,通过单因素试验分析柠檬酸钠、NaCl、Na_2CO_3、NaHCO_3对牛肉品质的影响,在单因素基础上进行正交试验,确定4种无磷保水剂复合作用的最佳配比和用量。结果表明:柠檬酸钠、NaCl、Na_2CO_3、NaHCO_3 4种钠盐均可显著提高牛排保水性和嫩度,添加量分别为0.5%、2.5%、0.4%和0.6%时,牛肉保水性最好,与对照组相比提高了15.14%,对剪切力没有影响。
译  名：
Effects of Non-Phosphate Sodium Salts to the Quality of Frozen Prepared Steaks
作  者：
LI Xuerui;LI Cong;XU Baocai;School of Food Science and Technology,Jiangnan University;State Key Laboratory of Meat Processing and Quality Contorl;Jiangsu Yurun Meat Industry Co.Ltd.;Collaborative Innovation Center of Meat Production and Processing;
关键词：
steak;;non-phosphate sodium salts;;water-holding capacity;;tenderness
摘  要：
In order to improve the water-holding capacity and tenderness of beef, reduce the use of phosphates and decrease the phosphorus content of frozen prepared steaks, experiments were carried out to investigate the use of non-phosphate sodium salts in steaks in replacement of phosphates in steaks. One-factor-at-a-time method and orthogonal array design were employed to analyze the individual and combined effects of sodium chloride, sodium carbonate, sodium bicarbonate and sodium citrate on quality characteristics of steaks such as cooking loss, shear force and color. Results indicated that all the four sodium salts significantly improved the water-holding capacity and shear force of steaks, and their optimum combination was 2.5% sodium chloride, 0.5% sodium citrate, 0.4% sodium bicarbonate and 0.6% sodium carbonate. Compared to the control group, water-holding capacity was improved by 15.14%, but shear force was not changed.

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