Abstract:
To improve the quality of regulated steaks, promote its integrity and solve the problem of its uneven quality, in this study, glutamine transaminase (TG) concentration (0.10%, 0.20%, 0.30%, 0.40%, 0.50%), sodium caseinate concentration (0.20%, 0.40%, 0.60%, 0.80%, 1%), sodium alginate concentration (0.10%, 0.20%, 0.30%, 0.40%, 0.50%), and the action time (2 h, 4 h, 6 h, 8 h and 10 h) were selected for single factor experiment. The test conditions were determined based on the steak shear force, shape retention, slicing, cooking adhesion and comprehensive effect. The optimal processing parameters to improve the quality of the steak were determined by response surface method as follows: the mass fraction of TG enzyme was 0.32%, the mass fraction of sodium tyrosinate was 0.40%, the mass fraction of sodium alginate was 0.31%, the acting time was 6 h. Under these conditions, the sensory score of the steak was 4.85, the predictive value of sensory score was 4.89,with a relative deviation of 0.82%; and the tensile strength was 818.85 g·s, the predicted tensile strength was 829.43 g·s, with a relative deviation of 1.27%. The results can provide a basis for quality control and standardized production of regulated steak production enterprises.
