碳酸氢钠对水煮牛肉片加工和冷藏性能的影响

研究碳酸氢钠对水煮牛肉片加工和冷藏性能的影响。添加碳酸氢钠(0.2%～0.8%)对牛肉片进行腌制，熟制后在4℃条件下分别冷藏0、2、4、6、8 d，测定水煮牛肉片在加工和冷藏期间蒸煮得率、色泽、pH值、剪切力、水分含量和硫代巴比妥酸反应物值的变化。结果表明：碳酸氢钠显著提高水煮牛肉片的蒸煮得率、pH值和水分含量(P<0.05)，显著降低剪切力和红度值(a^*)(P<0.05)；在冷藏期间，所有样品的水分含量均降低，亮度值和a^*减小，黄度值升高；但碳酸氢钠能抑制脂肪氧化，且随着添加量的增加，抑制效果显著提升，同时，碳酸氢钠对抑制水煮牛肉片a^*的下降有显著作用，添加碳酸氢钠水煮牛肉片的a*均大于对照组。因此，碳酸氢钠能提高水煮牛肉片的保水性、嫩度和抗氧化性。

Effects of Sodium Bicarbonate on Processing and Cold Storage Properties of Poached Beef Slices

In this work, the effect of sodium bicarbonate on the processing and cold storage properties of poached beef slices was studied. Beef slices were cured with sodium bicarbonate (0.2%–0.8%). After being cooked, the slices were refrigerated at 4 ℃ for up to 8 days. The changes in cooking yield, color, pH, shear force, moisture content and thiobarbituric acid reactive substances value during processing and refrigeration were measured. The results showed that sodium bicarbonate significantly increased (P < 0.05) the yield, pH and moisture content of poached beef slices, and significantly decreased (P < 0.05) the shear force and a* value. During refrigeration, the moisture content and L* and a* values of all samples decreased, and the b* values increased. Sodium bicarbonate could inhibit fat oxidation, and this effect was more pronounced with increasing concentration of sodium bicarbonate. In addition, sodium bicarbonate significantly inhibited the decrease in the a* value of poached beef slices, and the a* value of the samples supplemented with sodium bicarbonate was higher than that of the control group. Overall, sodium bicarbonate can improve the water retention, tenderness and oxidation stability of poached beef slices.