Optimization of the Vacuum Tumbling Process for Quality Improvement of Beef Processed with Complex Low-sodium Salt Substitutes
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Abstract:
To meet the industrial production requirements of beef processed with complex low-sodium salt substitutes, based on the results of single-factor experiments, the effects of curing liquid/meat ratio, tumbling time, and vacuum degree on the absorption rate of curing and rate of cooking loss were investigated. Subsequently, the vacuum tumbling process was optimized using the Box-Behnken design and response surface methodology, and the textural characteristics, shear force, moisture distribution, and microstructure were compared between beef cured statically and by tumbling. The optimal vacuum tumbling process parameters were the curing liquid/meat ratio of 32%, tumbling time of 3.0 h, and vacuum degree of 0.06 MPa. Under these conditions, the absorption rate of curing was 24.65%, while the rate of cooking loss was 26.39%. The firmness, elasticity, chewiness, and shear force of beef cured by tumbling were significantly lower than those of beef cured statically (P<0.05), and the relaxation time of bound and free water was also significantly lower in the former group (P<0.05). However, the peak area of free water relaxation was significantly higher in the tumbling group than in the static curing group (P<0.05). Scanning electron micrographs showed that the myofibril structures in the tumbling group were looser, with more fragmented structures attached onto the surface. Therefore, vacuum tumbling treatment can improve the textural characteristics, tenderness, and water retention of processed beef and induce microscopic fragmentation of myofibril structures. These findings provide technical support for the tumbling treatment of beef processed with complex low-sodium salt substitutes and build a theoretical basis for industrial production of nutritional low-sodium processed meat products.
