切割角度和制熟方式对牛排品质因子及挥发性风味物质的影响

选用科尔沁西冷牛肉,将其按照与肌纤维平行、垂直以及45°3种角度切割,并分别采用烤制、煎制、微波加热的方式制熟,对不同切割角度及制熟方式下牛排的品质因子(色泽、质构、烹调失水率)和挥发性风味物质进行测定与分析。结果表明,在色泽方面,制熟方式对牛排的色差有显著影响,烤制成熟且垂直肌纤维切割的牛排烹饪失水率最低,牛排持水力较好;在物理性质上,垂直肌纤维切割的牛排经过烤制后其剪切力、硬度和咀嚼性均最小,分别为14.48 N,110.00N,283.27mJ;在风味物质方面,不同切割方式及加热方式中牛肉挥发性物质种类和含量有较大区别,以垂直肌纤维切割、烤制的牛排中醛类、醇类、酯类含量最高,分别为70.19%,8.20%,6.86%,并且其种类也最多;同时,微观表征也证明了垂直肌纤维切割、烤制的牛肉肌纤维紧密度较高,肌束膜间隙较小,食用品质最佳。

Effects of cutting angle and processing methods on quality factorsand volatile flavor compounds of steak

The chilled beef of Horqin West was used to cut in three angles of parallel, vertical and 45 degrees, with the muscle fibers, and cooked by the ways of roasting, decocting and microwave heating. The quality factors (color, texture, cooking loss), and the etermination and analysis of volatile flavor substances in different cutting angles and ripening methods were carried out. The results showed that the ripening method had a significant influence on the color difference of the steak, and the steak with the mature and vertical muscle fiber cutting showed the lowest in the cooking water loss rate. In physical properties, the shear force, hardness and chewiness of the steak with 90 degree cut of muscle texture were the smallest, which were 14.48 N, 110.00 N, 283.27 mJ, respectively. In the flavor matter, a great difference was found in the variety and content of the beef in different cutting methods and heating methods. The content and types of aldehydes, alcohols and esters in the steak of 90 degree vertical cutting and roasting was the highest, showing 70.5%, 8.24% and 6.89% respectively. At the same time, the microscopic characterization also proved that the 90 degree roasted beef had higher muscle fiber compactness, smaller fascicular space and the best eating quality.