乳酸嫩化牦牛肉的工艺优化

为改善牦牛肉的嫩度,以酱卤牦牛肉为加工对象,以嫩化后牦牛肉的蒸煮损失、剪切力、pH值和感官评分为评价指标,探究乳酸浓度、乳酸注射量及静置时间对牦牛肉嫩度的影响,并以剪切力为测定指标,通过L_9(3~3)正交试验对乳酸嫩化牦牛肉的工艺组合进行研究。结果表明:乳酸注射浓度为0.3?mol/L、注射量为肉质量的10%、静置12 h为乳酸嫩化牦牛肉的最佳组合工艺条件,此时牦牛肉的蒸煮损失为35.40%,剪切力为16.25 kg,pH值为5.49,感官评分为62.48?分。

Process Optimization for Yak Meat Tenderization by Lactic Acid

In this paper, we studied the application of lactic acid injection to improve the tenderness of sauced yak meat. The effect of lactic acid concentration, injection amount and standing time on meat tenderness was examined by measuring cooking loss, shear force, pH value and sensory evaluation. An L9(33) orthogonal array design was used to optimize these variables based on shear force. The results showed that the optimal conditions for meat tenderization were as follows: lactic acid concentration 0.3 mol/L, injection amount 10%(relative to meat mass) and standing time 12 hours. The cooking loss of spiced yak meat prepared using the optimized conditions was 35.40%, shear force 16.25 kg, pH value 5.49, and sensory score 62.48 points.