超声波联合持水剂的应用辅助制牛肉牛排:对质量,水分迁移和微观结构的影响
Tian Tong1,2, Min Zhang1,3, Benu Adhikari4
1State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China.
Journal of the science of food and agriculture
|July 16, 2025
概括
用二碳酸 (USBC) 或碳酸 (USCC) 进行超声波辅助水,可显著提高牛肉牛排的质量,缩短加工时间. 这些方法提高了水的吸收能力,保持水分的能力和柔软性.
科学领域:
- 食品科学 食品科学 食品科学
- 肉类技术 肉类技术
- 超声波应用 超声波应用
背景情况:
- 牛肉牛排的水是耗时的,需要技术优化.
- 超声波和持水剂可以提高水效率和肉质.
研究的目的:
- 为了评估牛肉牛排的质量,用特定的保持水分的剂量进行超声波辅助水.
- 评估对水的吸收,保持水分的能力,柔软性和质感的影响.
主要方法:
- 超声辅助水 (28 kHz, 300 W, 1.5 h) 与二碳酸 (USBC),碳酸 (USCC) 或酸 (UCTC) 结合使用.
- 对水的吸收,保持水分的能力,质地,蛋白质结构和风味特征 (电子鼻子) 的分析.
主要成果:
- USBC和USCC显著改善了水装的吸收能力,保持水分的能力,柔软性和质地.
- 在提高水分分配和改变肌肉纤维方面,USCC产生了最有利的结果.
- 超声波没有影响蛋白质的二次结构,但电子鼻子显示了减少的风味强度.
结论:
- 碳酸和碳酸是有效的加速牛肉牛排和提高质量.
- 这些剂为优化牛肉牛排生产过程提供了可行的解决方案.
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