高压对牛肉腌制进程及其品质特性的影响

摘要

Uniform design was applied to examine the effects of high pressure (75 MPa-450 MPa, 10 min-60 min) on pH value, color, NaCl content and texture of beef during marinating. The results showed that the process of curing was accelerated by high pressure and NaCl content was increased. The pH value and lightness increased with the increasing pressure (75 MPa-450 MPa), redness tend to be stable under a certain range (150 MPa-300 MPa,20 min-50 min) while hardness increased under a high level of pressure (300 MPa-450 MPa). After regression analysis, 223.5 MPa, 26.3 min was selected as the optimum conditions for marinating beef.%以牛肉为研究对象，通过均匀试验设计，研究腌制结合高压（75 MPa~450 MPa、10 min~60 min）处理对牛肉NaCl含量、pH、色泽、硬度和弹性的影响。结果表明，高压下腌制可以加快腌制进程，提高NaCl在牛肉中的含量。pH和光泽随着压力（75 MPa~450 MPa）的上升而增加，红度值在一定压力范围内（150 MPa~300 MPa，20 min~50 min）趋于稳定。压力水平在300 MPa以上时可导致硬度增大。通过回归分析，结合各特性指标，以压力水平223.5 MPa，保压时间26.3 min为牛肉最佳腌制条件。