刘芳圆,周文达,李晓.不同烹饪方式的牛里脊质构品质比较[J].,2021,37(3):220-226.
不同烹饪方式的牛里脊质构品质比较
Comparison of Ridge Texture Quality in Cattle with Different Cooking Methods
投稿时间:2020-09-02  
DOI:10.13982/j.mfst.1673-9078.2021.3.0828
中文关键词:  黄牛牛里脊  炖制  烤制  油煎  真空低温烹饪
英文关键词:beef tenderloin  stewing  roasting  frying  vacuum low temperature cooking
作者简介:刘芳圆(1993-)女,助教,研究方向:西餐工艺
基金项目:天津职业大学科学研究基金项目(20202101)
作者单位
刘芳圆 (1.天津职业大学旅游管理学院,天津 300350) 
周文达 (1.天津职业大学旅游管理学院,天津 300350) 
李晓 (2.四川旅游学院烹饪学院,四川成都 610100) 
AuthorInstitution
LIU Fang-yuan (1.Tianjin Vocational Institute, Tourism Management, Tianjin 300350, China) 
ZHOU Wen-da (1.Tianjin Vocational Institute, Tourism Management, Tianjin 300350, China) 
LI Xiao (2.Culinary Institute of Sichuan Tourism University, Chengdu 610100, China) 
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中文摘要:
      分析不同烹饪方式对黄牛牛里脊质构参数、脂肪酸含量的影响。购买新鲜黄牛牛里脊,分为5等份,分别做生牛里脊、炖制、烤制、油煎、真空低温烹饪。对比烹饪方式对黄牛牛里脊持水力、pH、粗蛋白、粗脂肪、感官品质、色泽、质构参数、脂肪酸含量的影响。真空低温牛里脊的持水力、pH值、粗蛋白、粗脂肪分别为89.98%、6.12、23.69 mg/g、23.69%。牛里脊色泽、嫩度、多汁性、风味评分分别为8.86、8.49、8.84、8.62分,色泽参数L*值、a*值、b*值、c*值、h0值分别为45.15、4.12、14.82、15.39、15.39;质构参数硬度、粘性、弹性、咀嚼性、内聚力、剪切力分别为8.36 N、0.62 N?s、6.98 mm、42.68 N?s、0.42 N/cm2、25.39 N;饱和脂肪酸含量、不饱和脂肪酸含量均较高。真空低温牛里脊与炖制牛里脊、烤制牛里脊、油煎牛里脊持水力、pH、粗蛋白、粗脂肪、感官品质、色泽、质构参数、脂肪酸含量相比,具有统计学差异(p<0.05)。由上述结果可知,不同烹饪的牛里脊与生牛里脊相比,存在一定的微观结构、质构变化和营养物质改变,真空低温烹饪方式下黄牛牛里脊微观结构较为完整,对质构的影响较小,更好的保留脂肪酸等营养成分,符合对黄牛牛里脊的烹饪要求。
英文摘要:
      The effects of different cooking methods on texture parameters and fatty acid content of beef tenderloin were analyzed. Fresh beef sirloin was divided into 5 equal parts to make raw and the cooked beef tenderloin by stewing, roasting, frying and vacuum low-temperature cooking. The effects of cooking methods on water holding capacity, pH, crude protein, crude fat, sensory quality, color, texture parameters and fatty acid content of beef tenderloin were compared. The water holding capacity, pH value, crude protein and crude fat of beef tenderloin were 89.98%, 6.12%, 23.69 mg/g and 23.69 % respectively. The color, tenderness, juiciness and flavor scores of beef tenderness, juiciness and flavor were 8.86, 8.49, 8.84 and 8.62, respectively. The color parameters L* value, a* value, b* value, c* value and H0 value were 45.15, 4.12, 14.82, 15.39 and 15.39, respectively; the texture parameters hardness, viscosity, elasticity, chewiness, cohesion and shear force were 8.36 N, 0.62 N?s, 6.98 mm, 42.68 N?s, 0.42 N/cm2, 25.39 respectively N. The contents of saturated fatty acid and unsaturated fatty acid were higher. There were significant differences in water holding capacity, pH, crude protein, crude fat, sensory quality, color, texture parameters and fatty acid content between vacuum low-temperature beef tenderloin and stewed beef tenderloin, roasted sirloin and fried beef sirloin (p<0.05). According to the above results, there are some changes in microstructure, texture and nutrients between different cooking beef tenderloin and raw beef tenderloin. The microstructure of beef tenderloin under vacuum low-temperature cooking is more complete, which has less effect on texture and better retention of nutrients such as fatty acids, which meets the requirements of beef tenderloin cooking.
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