不同部位牛肉对杏鲍菇牛肉菜肴品质的比较分析

为研究不同部位牛肉对杏鲍菇牛肉菜肴品质的影响,本文选择里脊、牛腩、后腿、黄瓜条和肩肉五个部位的牛肉,采用相同工艺制作杏鲍菇牛肉菜肴,进行探究不同部位牛肉对菜肴品质的影响。本文采用了质构分析仪、电子鼻、气质联用、扫描电镜等,分别从嫩度、质构、风味以及微观结构等方面进行了探讨。在嫩度方面,牛后腿的嫩度值最大,其次是黄瓜条部位。质构方面,里脊品质最好,黄瓜条次之;在风味物质方面,通过分析检测出的挥发性风味物质,肩肉26种、黄瓜条20种、里脊16种、后腿15种、牛腩12种;电子鼻雷达图显示5个部位牛肉的敏感物质类型没有显著性差异。微观结构方面,扫描电镜显示黄瓜条和肩肉部位肌纤维空隙和断裂程度最大。黄瓜条部位在感官评分中得到85分。结果得出,采用不同的牛肉部位制作杏鲍菇牛肉菜肴,黄瓜条部位风味物质20种、嫩度和质构品质较好、感官评分最高,因此,以黄瓜条部位为原料制作的杏鲍菇牛肉菜肴品质最好。

Comparative Analysis of Quality of Pleurotus eryngii Beef Dishes Treated by Different Parts of Beef

In order to study the effect of different parts of beef on the dishes quality of Pleurotus eryngii, this study selected the beef from the following five parts: sirloin, brisket, hind legs, cucumber strips and shoulder meat, and used the same technology to make Pleurotus eryngii beef dishes, to explore the effect of different parts of beef on the dishes quality. In this paper, texture analyzer, electronic nose, GC-MS and SEM were used to study the tenderness, texture, flavor and microstructure. In terms of tenderness, the tenderness of the hind legs of cattle was the highest, followed by cucumber strips. In the aspect of texture, the quality of loin was the best, followed by cucumber strip; in the aspect of flavor substance, the volatile flavor substance detected by analysis included 26 kinds of shoulder meat, 20 kinds of cucumber strip, 16 kinds of loin, 15 kinds of hind legs and 12 kinds of beef brisket; the electronic nose radar showed that there was no significant difference in the sensitive substance types of beef in five parts. In the aspect of microstructure, scanning electron microscopy showed that the muscle fiber gap and the degree of fracture were the largest in cucumber strips and shoulder. The sensory score of cucumber strip was 85. The results showed that there were 20 kinds of flavor substances, better tenderness and texture, and the highest sensory score in different parts of beef. Therefore, the quality of apricot abalone beef dishes made from the parts of cucumber was the best.