Comparative Analysis of Quality of Pleurotus eryngii Beef Dishes Treated by Different Parts of Beef
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Abstract:
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.
