潘治利,于如梦,黄忠民,李航天,马静一.不同部位牛肉对杏鲍菇牛肉菜肴品质的比较分析[J].,2020,36(6):264-273.
不同部位牛肉对杏鲍菇牛肉菜肴品质的比较分析
Comparative Analysis of Quality of Pleurotus eryngii Beef Dishes Treated by Different Parts of Beef
投稿时间:2019-12-04  
DOI:10.13982/j.mfst.1673-9078.2020.6.1188
中文关键词:  牛肉菜肴  嫩度  扫描电子显微镜  电子鼻  气相色谱-质谱联用仪
英文关键词:beef dishes  tenderness  scanning electron microscope  electronic nose  GC/MS
作者简介:潘治利(1979-),男,博士研究生,副教授,研究方向:农产品加工与控制 通讯作者:黄忠民(1963-),男,教授,研究方向:速冻食品
基金项目:国家重点研发计划项目(2018YFD0400502);郑州市科技重大专项(174PZDZX576);河南省科技攻关项目(182102110064)
作者单位
潘治利 (1.河南农业大学食品科学技术学院,河南郑州 450002)(2.农业部大宗粮食加工重点实验室,河南郑州 450002) 
于如梦 (1.河南农业大学食品科学技术学院,河南郑州 450002)(2.农业部大宗粮食加工重点实验室,河南郑州 450002) 
黄忠民 (1.河南农业大学食品科学技术学院,河南郑州 450002)(3.河南省冷链食品工程技术研究中心,河南郑州 450002) 
李航天 (1.河南农业大学食品科学技术学院,河南郑州 450002)(3.河南省冷链食品工程技术研究中心,河南郑州 450002) 
马静一 (4.河南农业大学信息与管理学院,河南郑州 450002) 
AuthorInstitution
PAN Zhi-li (1.The College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China) (2.Key Laboratory of Staple Grain Processing, Ministry of Agriculture, Zhengzhou 450002, China) 
YU Ru-meng (1.The College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China) (2.Key Laboratory of Staple Grain Processing, Ministry of Agriculture, Zhengzhou 450002, China) 
HUANG Zhong-min (1.The College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China)(3.Henan Engineering Research Center of Cold-chain Food, Zhengzhou 450002, China) 
LI Hang-tian (1.The College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China)(3.Henan Engineering Research Center of Cold-chain Food, Zhengzhou 450002, China) 
MA Jing-yi (4.The College of Information and Management Science, Henan Agricultural University, Zhengzhou 450002, China) 
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中文摘要:
      为研究不同部位牛肉对杏鲍菇牛肉菜肴品质的影响,本文选择里脊、牛腩、后腿、黄瓜条和肩肉五个部位的牛肉,采用相同工艺制作杏鲍菇牛肉菜肴,进行探究不同部位牛肉对菜肴品质的影响。本文采用了质构分析仪、电子鼻、气质联用、扫描电镜等,分别从嫩度、质构、风味以及微观结构等方面进行了探讨。在嫩度方面,牛后腿的嫩度值最大,其次是黄瓜条部位。质构方面,里脊品质最好,黄瓜条次之;在风味物质方面,通过分析检测出的挥发性风味物质,肩肉26种、黄瓜条20种、里脊16种、后腿15种、牛腩12种;电子鼻雷达图显示5个部位牛肉的敏感物质类型没有显著性差异。微观结构方面,扫描电镜显示黄瓜条和肩肉部位肌纤维空隙和断裂程度最大。黄瓜条部位在感官评分中得到85分。结果得出,采用不同的牛肉部位制作杏鲍菇牛肉菜肴,黄瓜条部位风味物质20种、嫩度和质构品质较好、感官评分最高,因此,以黄瓜条部位为原料制作的杏鲍菇牛肉菜肴品质最好。
英文摘要:
      In order to study the effect of different parts of beef on the dishes quality of Pleurotus eryngii, this study selected the beef from the following five parts: sirloin, brisket, hind legs, cucumber strips and shoulder meat, and used the same technology to make Pleurotus eryngii beef dishes, to explore the effect of different parts of beef on the dishes quality. In this paper, texture analyzer, electronic nose, GC-MS and SEM were used to study the tenderness, texture, flavor and microstructure. In terms of tenderness, the tenderness of the hind legs of cattle was the highest, followed by cucumber strips. In the aspect of texture, the quality of loin was the best, followed by cucumber strip; in the aspect of flavor substance, the volatile flavor substance detected by analysis included 26 kinds of shoulder meat, 20 kinds of cucumber strip, 16 kinds of loin, 15 kinds of hind legs and 12 kinds of beef brisket; the electronic nose radar showed that there was no significant difference in the sensitive substance types of beef in five parts. In the aspect of microstructure, scanning electron microscopy showed that the muscle fiber gap and the degree of fracture were the largest in cucumber strips and shoulder. The sensory score of cucumber strip was 85. The results showed that there were 20 kinds of flavor substances, better tenderness and texture, and the highest sensory score in different parts of beef. Therefore, the quality of apricot abalone beef dishes made from the parts of cucumber was the best.
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