白卤牛肉加工时牛肉的真空滚揉条件优化

应用响应面分析软件中的Central Composite程序设计实验方案,分析牛肉真空滚揉条件对白卤牛肉品质和出成率的影响,优化牛肉真空滚揉操作的最佳条件。真空滚揉时,牛肉初始温度、真空度、滚揉器的转速和载荷量对白卤牛肉的品质和出成率具有显著影响。1.2℃的牛肉,载荷量为57%,真空度为6 kPa,4 r/min滚揉16 min,出料后静腌11 h,所加工的白卤牛肉的品质较高,出成率可达68.8%。     

真空滚揉、静腌对平遥牛肉品质的影响

通过对比七个试验组,研究真空滚揉、静腌对平遥牛肉品质的影响,从感官评定、出肉率、嫩度测定等方面评价,筛选出生产平遥牛肉的最佳方案.实验表明:真空滚揉时间和静腌时间不同对平遥牛肉品质影响较大,经真空滚揉8h,静腌24h为生产平遥牛肉最佳方案组.     

滚揉工艺对牛肉品质的影响

为了缩短牛肉腌制时间,提高牛肉出品率和食用品质,在单因素实验的基础上,采用Box-Behnken设计和响应面分析法,对滚揉时间、复合磷酸盐添加量、真空度结合处理牛肉滚揉腌制工艺参数进行优化分析。结果表明:以滚揉时间、复合磷酸盐添加量、真空度为自变量,以剪切力和出品率为响应值,得到的二次多项式回归模型拟合度高(决定系数分别为R2=0.9761、R2=0.9876),失拟项不显著。滚揉时间、复合磷酸盐添加量、真空度三因素结合处理牛肉最佳滚揉腌制工艺为:滚揉时间6 h、复合磷酸盐添加量0.30%、真空度0.03 MPa,在此条件下牛肉的剪切力为4.13 kg,出品率为96.2%。与静置腌制相比,真空滚揉腌制能显著地(P<0.05)改善牛肉的嫩度,提高出品率,改善质构特性,提升食用品质。     

真空滚揉工艺优化对复合低钠替代盐调理牛肉的品质改善

为了满足复合低钠替代盐调理牛肉的工业化生产需求,该研究在单因素试验基础上,研究液料比、滚揉时间、真空度对腌制吸收率和蒸煮损失率的影响,通过中心组合（Box-Behnken）和响应面法确定调理牛肉真空滚揉的最佳工艺,并对静置腌制和滚揉腌制调理牛肉的质构特征、剪切力、水分分布、微观结构进行分析。结果所得最佳滚揉工艺参数：液料比32%、滚揉时间3.0 h、真空度0.06 MPa,在此条件下得到腌制吸收率24.65%,蒸煮损失率为26.39%。滚揉组调理牛肉的硬度、弹性、咀嚼性和剪切力均显著低于静腌组（P<0.05）,不易流动水和自由水弛豫时间显著低于静腌组（P<0.05）,并且自由水弛豫峰面积显著高于静腌组（P<0.05）。扫描电镜图显示,滚揉组的肌原纤维结构更加松散,并且有碎片化结构附着表面。结果表明,滚揉处理能够改善调理牛肉的质构特征,提高嫩度,提高保水性,微观上使肌原纤维产生碎片化结构。该研究为复合低钠替代盐调理牛肉的滚揉工艺提供技术支持,为营养型低钠调理肉制品工业化生产提供理论依据。     

弹性蛋白酶嫩化卤牛肉的工艺研究

采用弹性蛋白酶和复合磷酸盐为嫩化剂,选用工程法速溶调味料和真空滚揉技术,开发了嫩化性卤牛肉生产新工艺。通过正交试验设计和对卤牛肉持水性测定及感官评定,确定卤牛肉嫩化的较优工艺参数为:弹性蛋白酶用量为0.001%,溶液注射量为15%,滚揉时间为20-30min,滚揉间歇时间10min,腌制时间为6h,煮制时间15min。     

滚揉腌制工艺对西冷牛肉品质的影响

探讨滚揉腌制工艺中,时间、温度、真空压力、转速4个参数,对西冷牛肉的保水性、色泽及嫩度3个方面品质的影响。首先,单因素试验探究特定参数对牛肉品质的具体影响情况;再以嫩度为指标,经正交试验优化得到最佳工艺,对比空白试验组,探究最优情况工艺下,牛肉品质的变化情况;最后依据试验数据对各品质的相关性进行分析。结果表明,通过单因素试验可知,随着滚揉工艺参数的改善,牛肉的感官色泽、口感嫩度,对腌制液的吸收率均产生变化。根据单因素试验结果再经正交试验分析后,得到最佳牛肉滚揉腌制工艺,其参数为温度6℃、时间3h、真空度0.08MPa、转速为4r/min。此外,牛肉在滚揉工序中,各品质指标间存在着显著的相关性,其中剪切力与蒸煮损失、亮度值(L~*)、红度值(a~*)、黄度值(b~*)之间呈极显著相关关系。     

呼吸式滚揉工作时间对调理牛肉品质的影响

与传统真空滚揉相比,呼吸式滚揉具有处理时间短、腌制效率高等优点。本研究以牛肉为原料,探究呼吸式滚揉工作时间（滚揉10 min/暂停5 min、滚揉15 min/暂停5 min、滚揉20 min/暂停5 min、滚揉25 min/暂停5 min）对调理牛肉品质的影响。结果表明,随着滚揉工作时间的增加,腌制吸收率、水分含量和pH均呈现先上升后下降的趋势,而蒸煮损失、离心损失及剪切力则呈现先下降后上升趋势,均在滚揉20 min/暂停5 min时达到最佳。与此同时,滚揉20 min/暂停5 min组样品具有最高的a*值和持水能力。扫描电镜结果表明肌纤维降解程度随着滚揉工作时间增加而加大,与电泳结果相一致。因此,滚揉20 min/暂停5 min为最佳滚揉参数,显著提高了调理牛肉的出品率,并改善了产品的品质特性（P<0.05）,在肉品工业中具有良好的应用前景。     

软包装鸭肫休闲食品的加工技术研究

研究了软包装鸭肫休闲食品的加工技术,通过单因素和正交试验对其工艺进行了研究,确定了最佳的工艺条件:真空度0.075 MPa,真空滚揉1 h;腌制时间3 d;预煮8 min;杀菌温度110℃,杀菌时间20 min。     

不同温度对牛肉呼吸滚揉腌制效果的影响

采用加入抑菌气体的呼吸式滚揉技术于不同温度下对新鲜牛肉进行腌制,同时对比普通真空滚揉,通过对腌制过程中牛肉色泽、发色率及菌落总数等指标的测定和比较,研究不同温度下呼吸式滚揉对牛肉腌制效果的影响。结果表明,与普通真空滚揉相比,呼吸式滚揉能更加明显改变牛肉的亮度值L*及红度值a*,提高最终发色率,有效缩短腌制时间,并且提高滚揉温度可进一步提高腌制效果。由于抑菌气体的加入,10℃下呼吸滚揉的微生物繁殖速度与2℃下真空滚揉的微生物繁殖速度相同。     

出水工艺对卤牛肉品质的影响

为探讨出水工艺对卤牛肉品质和出成率的影响,论文分析牛肉出水时,出水方式、出水时间和出水温度对卤牛肉主要成分、感官品质、色度、质构特性及出成率的影响。加工卤牛肉时牛肉出水的合理工艺:牛肉放入2倍质量冷水中快速加热至沸腾,然后保持轻微沸腾6min。     

Dispersion and survival of Escherichia coli O157:H7 and Salmonella Typhimurium during the production of marinated beef inside skirt steaks and tri-tip roasts

To determine the depth of pathogen dispersion and the ability of pathogens to survive in enhanced beef products and spent marinade, beef inside skirt steaks and tri-tip roasts were vacuum tumbled with two commercial marinades. The marinades were inoculated with Escherichia coli O157:H7 and Salmonella Typhimurium, resulting in an approximate count of 5.2 log CFU/ml. Both inside skirt steaks and tri-tip roasts were vacuum tumbled for 1 h and sampled immediately after tumbling (day 0), or were vacuum packaged, stored (ca. 4°C), and sampled on days 7 and 14. Samples of the spent marinade were taken after tumbling (day 0) and on days 3 and 7. For both marinades, Salmonella Typhimurium and E. coli O157:H7 were dispersed throughout the inside skirt steaks during vacuum tumbling. Although Salmonella Typhimurium and E. coli O157:H7 for the skirt steaks were still detectable after 14 days of storage, the log values were lower than those on days 0 and 7. For the tri-tip roasts, the pathogen distribution varied, depending on the thickness of the roasts, and pathogens were detectable on days 0, 7, and 14. The spent marinade sampled on days 0, 3, and 7 showed that the pathogens survived at refrigerated temperatures. Because pathogens can transfer to the interior of beef inside skirt steaks and tri-tip roasts when vacuum tumbled with contaminated marinade and survived during refrigerated storage, establishments should consider the potential food safety risks associated with reuse of marinade during the production of vacuum-tumbled beef products.     

Effect of phosphate with tumbling on lipid oxidation of precooked roast beef

This study was a 4×2×4 factorial experiment, sodium tripolyphosphate (0, 0.25, 0.4 and 0.5%), tumbling (nontumbled and tumbled), and storage time (day 0, 2, 4 and 7). Cooking yield was dependent on the level of phosphate and tumbling. For thiobarbituric acid reactive substances (TBARS) values, only sodium tripolyphosphate level and storage time had a significant two-way interaction. The TBARS value of tumbled roast beef with phosphates was the same as that of nontumbled roast beef. For the interaction of phosphate level and storage time, roast beef without phosphate had the significantly highest TBARS values compared with other phosphate levels at day 4 of storage. At day 7, the addition of 0.5% phosphate maintained the oxidative stability of precooked roast beef. The use of 0.5% sodium tripolyphosphate, an iron chelator, should be an effective strategy to reduce the formation of TBARS in precooked roast beef.     

Effect of phosphate, ascorbic acid and α-tocopherol injected at one-location with tumbling on quality of roast beef

The purpose of this study was to evaluate if continuous non-vacuum or vacuum tumbling improves the quality of roast beef utilizing the one location injection. Basically, fresh roast beef treated by one location injection with tumbling had significantly different quality compared to non-tumbled ones. However, the cooked roast beef did not significantly exhibit better quality due to tumbling. There was insignificant difference of TBARS value for whole meat among treatments at day 0. The control had significantly higher TBARS value compared to roast beef with non-vacuum and vacuum tumbled samples at day 2. At 4, 7 and 14 days of refrigerated storage, the control maintained the significantly highest values when compared to the other treatments that had similar TBARS values. The addition of three antioxidants was the major contributor to lipid stability of the cooked roast beef.     

Effects of Nonvacuum, Vacuum and Nitrogen Back-Flush Tumbling on Various Characteristics of Restructured Cured Beef

Nonvacuum (NV), vacuum (V) or nitrogen back flush (NB) processing conditions during intermittent tumbling (10 min/hr) were compared for effects on the characteristics of restructured cured beef. Meat in a NV atmosphere exhibited higher (P<0.05) cooked yields than either V or NB; also V-tumbled meat had higher yields than the NB atmosphere (P<0.05). Meat tumbled in a NB atmosphere had higher (P<0.05) protein extraction values than meat treated in either V or NV. In summary, meat tumbled at any of the three atmospheres was satisfactory.     

Penetration of hydrolysed soy protein-added brine and its effect on yield and pH of beef steaks from the biceps femoris muscle

This study was aimed to evaluate the penetration behaviour of different brines with tumbled beef steaks from the biceps femoris muscle, specifically their interactions with pH and effects on yield. Six muscles from different animals, divided into origin (OP) and insertion (IP) portions, were cut into 60 steaks of 2.5 cm thickness and tumbled for 30 or 60 min. The steaks were tumbled with two brines, with (WTB/HSP) or without (WTB) hydrolysed soy protein (HSP), and steaks that were not tumbled with brine or water were used as controls. Brine penetration was verified by measuring the amount of dye-containing brine (absorbance at 627 nm) recovered from homogenates of four thin (2 mm) slices from the surface of the beef steaks after tumbling. The WTB/HSP steaks exhibited greater (P < 0.05) brine penetration when tumbled for 60 min than for 30 min. The OP steaks showed greater yield and lower pH (P < 0.05) than IP steaks. HSP-added brine increased the water absorption and retention in the first slices of the steaks, and its efficiency was increased with a longer tumbling time. The portion of the biceps femoris muscle used influenced brine absorption and retention, impacting meat yield.     

Effect of blade tenderization and tumbling time on the processing characteristics and tenderness of injected cooked roast beef

The combined effect of blade tenderization (T, NT) and tumbling time (0, 2, 16 h) on quality characteristics of cooked beef roasts processed with 20 or 40% injection level was investigated. Properties of the beef roasts were determined by measuring processing and textural characteristics (shear force, texture profile analysis). Extended tumbling (to 16 h) favorably affected hydration properties and thermal stability, yielding lower cooking loss and purge and higher WHC for beef roasts. It also decreased shear force and hardness of beef samples by 50–60%, but was unable to increase cohesiveness. Blade tenderization prior to injection generally was found to be beneficial for textural characteristics, tended to improve cook yield, but did not influence other hydration properties. An interaction between tenderization and tumbling was observed for shear force. Blade tenderization decreased shear values by 15–20% for roasts tumbled for 0 or 2 h, but did not improve tenderness with extended tumbling.     

Effects of Tumbling at Various Speeds on Some Characteristics of Restructured Cured Beef

The effects of different tumbling speeds (5, 10, 15, and 20 rpm) during 12 hr intermittent tumbling (10 min/hr) on the characteristics of a restructured cured beef product were studied. There were no differences (P>0.05) among the various treatment means for yield, Hunter color scores, voids between chunks of meat, handling-ability or Allo-Kramer shear values. Meat tumbled at 15 and 20 rpm had higher (P<0.05) Instron values than the meat tumbled at 5 or 10 ‘rpm. However, 20 rpm produced more (P<0.05) extracted protein on the meat surface than 5 rpm. In summary, 5, 10, and 15 rpm produced satisfactory products, although 15 rpm had greater binding ability.     

Decontamination of deboned chicken legs by vacuum-tumbling in lactic acid solution

Vacuum tumbling in a 1–5% lactic acid solution for a short time (1–10 min) improves the microbiological quality of deboned chicken legs, while inducing a light acidification and water absorption. The most significant variable of the process is the tumbling speed. High tumbling speeds lead to a high decontamination level of the chicken legs with regard to total viable counts and Enterobacteriaceae. Sodium lactate alone is unable to induce any decontamination at the same concentrations. Decontamination is probably more linked to acidification than to lactate ions. The use of vacuum tumbled (1 min in a 1% lactic acid solution) deboned chicken legs in the industrial manufacture of fresh chicken sausages led to a clear decrease in the number of Salmonella‐positive batches. The incidence of positive batches was reduced threefold and the acid decontamination process did not adversely affect the sensory quality of the sausages.