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相对湿度对干老牛肉质量的影响

Felipe A Ribeiro¹, Soon K Lau², Rebecca A Furbeck¹

¹Department of Animal Science, University of Nebraska, Lincoln, NE 68583-0908, United States.

|March 23, 2024

概括

较低的相对湿度 (RH) 加快了干燥养牛肉的初始水分损失,但增强了可取的味道. 这项研究探讨了RH对牛肉老化,水分和味道的影响.

科学领域:

食品科学食品科学食品科学
肉类科学肉科学
收获后的技术收获后的技术

背景情况:

干燥老化通过酶和微生物活动增强牛肉的味道和柔软性.
相对湿度 (RH) 是影响干燥老化过程中的水分损失和微生物生长的关键因素.
了解RH影响对于优化干燥老化方案和产品质量至关重要.

研究的目的:

研究不同相对湿度水平 (50%,70%,85%) 对干式牛肉的水分损失,微生物概况和感觉特征的影响.
为了比较干燥老化与在受控条件下的真空 (湿) 老化.
为了确定最佳的RH,以期在干式牛肉中产生理想的风味.

主要方法:

十六条牛肉在4个RH条件下在2°C下42天干燥老化:50%,70%,85%和真空 (控制).
评估包括蒸发损失,削减损失,柔软度,感官分析和微生物分析.
气相色谱和微生物涂层被用于评估风味前体和微生物种群.

主要成果:

较低的RH (50%) 在最初3天加速了水分流失,但在42天内没有显著改变总水分流失.
在空气干燥老化的牛肉中占据了Pseudomonadales的优势,而在潮湿老化的牛肉中则表现出更高的Enterobacteriales.
干燥老化的牛肉具有更高的自由氨基酸含量,其中50%的RH与更有利的风味配置相关.

结论:

相对湿度显著影响牛肉干燥老化过程中的水分损失和微生物动态的初始阶段.
干燥老化,特别是在较低的RH水平,如50%,通过增加的自由氨基酸,促进了可取的风味化合物的发展.
优化RH是管理水分损失和增强干老牛肉感官属性的关键.

关键词:

干燥老化干燥老化味道味道味道味道肉类肉类肉类流失的水分流失的水分可口味性是一种可口味性.感官传感感官传感感官传感

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