牛肉中的水结合剂增加了产量,并延长了保质期
Jessie B Van Buren1, Kendelle J Puga1, Kacie C Hoffman1
1Department of Animal, Veterinary, and Food Sciences, University of Idaho, Moscow, ID 83844, USA.
Translational animal science
|August 31, 2023
概括
像类纤维这样的天然水结合剂可以通过减少脂质氧化来改善牛肉汁度并延长保质期. 这些发现有利于牛肉行业,因为它提高了消费者对预先煮熟的肉片的体验.
科学领域:
- 食品科学 食品科学 食品科学
- 肉类科学 肉科学
- 材料技术 材料技术 材料技术
背景情况:
- 牛肉肉片往往会失去果汁性和脂质氧化,影响消费者满意度和保质期.
- 天然,非过敏的水结合剂为改善牛肉产品质量提供了潜在的解决方案.
- 牛肉行业正在寻找创新的原料,以增强加工牛肉产品的果汁性和延长加工牛肉产品的保质期.
研究的目的:
- 为了评估牛肉汉堡包中的天然水结合剂的有效性.
- 确定水结合剂对产量,保质期和pH的影响.
- 评估水结合剂对脂质氧化和液体保留的影响.
主要方法:
- 五种天然的水结合剂处理方法 (土豆提取物,类纤维,干燥的再豆,土豆皮) 被添加到2%的牛肉肉片中.
- 分析了在原始,煮熟,冷和再加热状态下产量,流体损失和脂质氧化.
- pH,颜色和脂质氧化被测量超过4天的零售显示原始饼干.
主要成果:
- 类纤维显著改善了再加热和整体产量 (P < 0.05).
- 含有类纤维的饼表现出最低的pH值 (5.45,P < 0.01).
- 与对照组相比,所有水结合剂处理都降低了原始,熟,冷和重新加热的饼中的脂质氧化 (P < 0.01).
结论:
- 天然的水结合剂,特别是类纤维,增强牛肉汁和产量.
- 水结合剂有效地延缓脂质氧化,延长牛肉饼的保质期.
- 这些发现表明,水结合剂可以改善消费者的牛肉产品的感官质量和稳定性.
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