发酵牛肉调味基料在牛肉饼中的应用效果

冷冻牛骨肉末经热-压浸提、酶解、发酵和美拉德反应后制成发酵牛肉调味基料（fermented beef flavoring，FBF），以新鲜牛前肩肉为原料，加入不同比例腌制剂制成牛肉饼，分别为阴性对照（negative control，NC）组（既不添加NaNO2又不添加FBF）、阳性对照（positive control，PC）组（添加不同比例的NaNO2）及实验组。对牛肉饼进行感官评价后于20 ℃条件下贮藏，测定贮藏期间牛肉饼的红度值（a*）、pH值、硫代巴比妥酸反应物（thiobarbituric acid reactive substance，TBARs）值及亚硝酸盐残留量。结果表明：与NC组相比，PC组和实验组牛肉饼色泽红润，口感香嫩，风味得到明显改善；只添加FBF的实验组牛肉饼a*较高，TBARs值和亚硝酸盐残留量较低；同时添加NaNO2和FBF的牛肉饼口感、色泽及风味等品质均有所提高，且20 g/kg FBF和0.05 g/kg NaNO2复配制成的牛肉饼品质最好。

Application Effect of Fermented Beef Flavoring in Beef Patties

Fermented beef flavoring (FBF) was prepared from powdered frozen beef bones with attached meat by sequential extraction under heated and pressurized conditions, enzymatic hydrolysis, fermentation and Maillard reaction. Beef patties were made from fresh beef chuck meat with different amounts of added marinade and three groups were set up: negative control (NC, with no sodium nitrite or FBF added), positive control (PC, with different amounts of added sodium nitrite) and experimental (with both sodium nitrite and FBF added) groups. All patties were sensorially evaluated and redness value (a*), pH value, thiobarbituric acid reactive substance (TBARs) value and residual nitrite were determined during storage at 20 ℃. The results showed that the samples in the PC group were bright red in color and tasted tender with a good aroma and greatly improved flavor as compared with the NC group. The patties with added FBF alone had a higher a* and lower TBARs value and residual nitrite levels. The simultaneous addition of sodium nitrite and FBF improved the taste, color and flavor of beef patties and the patties with 20 g/kg FBF and 0.05 g/kg sodium nitrite had the best quality.