•  
  •  
 

Abstract

Fresh beef was used to study the effects of Curdlan and alcalase on shear force, cooking loss and sensory quality of chilled prepared beef, then the process was optimized. The result showed that, compared the control, Curdlan could has significant effect on the shear force, cooking loss and sensory quality of chilled prepared beef (P<0.05), but no significant on protein and alcalase had a significant hydrolysis of myofibrillar protein. Different level of Curdlan and alcalase had a significant (P<0.05) impact on the shear force, cooking loss of chilled prepared beef and could improve the sensory quality significantly (P<0.05). At last, the best tender process was Curdlan 5.43 mg/g, Alcalase 4.29 U/g and curing time 73.4 h from response surface results by quadratic regression and through the result of verification test, and the shear force, cooking loss, sensory evaluation was (0.96±0.006) kg, (19.96±0.36)%, 92.81±0.75, respectively. The relative error is less than 5%, which compared with the theoretical value. Then, the processes were accurate and apply to chilled prepared beef.

Publication Date

7-28-2016

First Page

171

Last Page

176

DOI

10.13652/j.issn.1003-5788.2016.07.039

References

[1] 郭磊, 张立中. 我国牛肉供给面临的困境与应对措施[J]. 中国畜牧杂志, 2015, 51(4): 20-24.
[2] 孙承峰. 传统肉制品(酱牛肉)中菌相变化及综合保鲜技术的研究[D]. 北京: 中国农业大学, 2001: 21-25.
[3] 兰凤英, 李全福, 李育峰. 壳聚糖涂膜对酱牛肉贮藏性能的影响[J]. 食品研究与开发, 2006, 27(9): 133-135.
[4] ELMASRY G, SUN D W, ALLEN P. Chemical-free assessment and mapping of major constituents in beef using hyperspectral imaging[J]. Journal of Food Engineering, 2013, 117(2): 235-246.
[5] ZHAN Xiao-bei, LIN Chi-chung, ZhANG Hong-tao. Recent advances in curdlan biosynthesis, biotechnological production, and applications[J]. Applied Microbiology and Biotechnology, 2012, 93(2): 525-531.
[6] YAN Jing-kun, MA Hai-le, CAI Pan-fu, et al. Structural characteristics and antioxidant activities of different families of 4-acetamido-TEMPO-oxidised curdlan [J]. Food Chemistry, 2014, 143(2): 530-535.
[7] HU Ya-qin, LIU Wen-juan, YUAN Chun-hong, et al. Enhancement of the gelation properties of hairtail (Trichiurus haumela) muscle protein with curdlan and transglutaminase [J]. Food Chemistry, 2015, 176: 115-122.
[8] 刘心洁, 于明玉, 李雪梅, 等. 结冷胶与可得然胶复配在无麸质面条加工中的应用研究[J]. 食品工程, 2013(3): 33-35.
[9] QUAGLIA G B, ORBAN E. Influence of the degree of hydrolysis on the solubility of the protein hydrolysates from sardine[J]. J. Sci. Food Agricultral, 1987, 8: 271-274.
[10] GUERARD F, DUFOSSE L, BROISE D D L, et al. Enzymatic hydrolysis of proteins from yellowfin tuna (Thunnus albacares) wastes using Alcalase[J]. J. Mol. Catal B: Enzym., 2001, 11: 1 051-1 059.
[11] FONKWE L G, SINGH R K. Protein recovery from mechanically deboned turkey residue by enzymic hydrolysis[J]. Process Biochemical, 1996, 31(6): 605-616.
[12] 赵见营, 唐静, 章建浩, 等. Alcalase协同强化高温风干成熟工艺对狼山鸡蛋白质水解的影响[J]. 食品科学, 2014, 35(2): 30-35.
[13] 李斌, 张迎阳. Alcalase酶解对淘汰蛋鸡风干成熟过程中蛋白质分解变化规律的影响[J]. 食品科学, 2014, 35(19): 208-213.
[14] KOTZEKIDOU P, BLOUKAS J G. Microbial and sensory changes in vacuum-packed frankfurter-type sausage by Lactobacillus alimentarius and fate of inoculated Salmonella enteritidis[J]. Food Microbiology, 1998, 15(1): 101-111.
[15] 段虎, 潘润淑, 王祎娟, 等. 超高压结合低温处理对牛肉组织结构及理化特性的影响[J]. 食品与机械, 2012, 28(4): 57-61.
[16] SUN Yang-ying, PAN Dao-dong, GUO Yu-xing, et al. Purification of chicken breast protein hydrolysate and analysis of its antioxidant activity[J]. Food and Chemical Toxicology, 2012, 50(10): 3 397-3 404.
[17] AASLYNG M D, BEJERHOLM C, ERTBIERG P, et al. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure[J]. Food Quality & Preference, 2003, 14(4): 277-288.
[18] CAINE W R, AALHUS J L, BEST D R, et al. Relationship of texture profile analysis and Warner-Bratzler shear force with sensory characteristics of beef rib steaks[J]. Meat Science, 2003, 64(4): 33-39.
[19] FUNAMI T, UNAMI M, YADA H, et al. Gelation mechanism of curdlan by dynamic viscoelasticity measurements[J]. Journal of Food Science, 1999, 64(1): 129-132.

Share

COinS
 
 

To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.