碳酸钠在嫩化型风干牛肉中的应用效果研究

为了探究碳酸钠注射对风干牛肉嫩化效果及品质的影响,实验分别测定了不同浓度碳酸钠(0、0.25、0.30、0.35、0.40 mol/L)注射处理风干牛肉的pH值、剪切力、水分含量、水分活度、出品率和感官品质。结果表明,随着碳酸钠浓度的升高,风干牛肉的pH值、水分含量、水分活度和出品率显著增加(p0.05),剪切力下降,嫩度增加;但是,当碳酸钠浓度超过0.35 mol/L,风干牛肉的感观品质会明显变差,咀嚼性降低,且有一定程度的碱味。结合相关性分析可得,pH值与风干牛肉的嫩度、水分含量、水分活度、出品率等呈现极显著的正相关关系(P 0.01),说明碳酸钠注射对牛肉嫩度的影响主要与肉中pH值变化有关。实验证明,碳酸钠注射处理可以有效改善风干牛肉食用品质,浓度为0.35 mol/L时,效果最好,在此条件下,风干牛肉的剪切力可降低33.67%,出品率提高12.05%,为45.12%;pH值的改变是碳酸钠注射对牛肉嫩度及品质改善的主要原因。

Study on Application of Sodium Carbonate in Tender Dried Beef

In order to investigate the effect of sodium carbonate injection on tenderization and quality of air-dried beef, the pH, shear force, water content, water activity, yield and sensory quality of air-dried beef injected with different concentrations of sodium carbonate (0,0.25,0.30,0.35,0.40mol/L) were measured. The results showed that increasing the sodium carbonate concentration, the pH value, water content, water activity,yield and tenderness of air-dried beef were significantly elevated, the shear force was decreased. However, when sodium carbonate concentration was over 0.35mol/L, the sensory quality and chewiness of air-dried beef became worse and had a certain degree of alkali flavor. According to correlation analysis, there was a significant positive correlation between pH and tenderness, water content, water activity and yield of air-dried beef (P<0.01). Therefore, the effect of sodium carbonate injection on air-dried beef tenderness was mainly related to the change of pH in meat. The results indicated that sodium carbonate injection could effectively improve the edible quality of air-dried beef. This effect was best at the concentration of 0.35mol/L. And this condition, the shear force could be reduced by 33.67%, and the yield increased by 12.05% to 45.12%, and the change of pH value was the main reason for the improvement of air-dried beef tenderness and quality by sodium carbonate injection.