食品工业科技2025，Vol.46Issue(9)：73-84,12.DOI:10.13386/j.issn1002-0306.2024040358
超声波/超高压结合低温真空烹饪对卤牛肉品质的影响
Effect of Ultrasound/Ultra-high Pressure Combined with Sous-vide Cooking on the Quality of Spiced Beef
摘要
Abstract
To investigate the effect of ultrasound/ultra-high pressure combined with sous-vide processing on the quality of spiced beef,five processing methods,including low-temperature atmospheric pressure(LA),sous-vide(SV),ultrasonic and sous-vide(USV),ultra-high pressure and sous-vide(HSV),and high-temperature atmospheric pressure(HA)were selected to prepare spiced beef.The color,texture,moisture distribution,and microstructure of the finished product were measured,and a comprehensive quality analysis of the spiced beef was conducted using fuzzy mathematical sensory evaluation.The results indicated that the protein denaturation induced by HA could promote the transformation of immobile water to flowing water in beef tissue,resulting in the highest cooking loss(23.61％)and shear force(78.23 N).SV could effectively reduce the cooking loss rate and shear force of spiced beef,resulting in a more reddish color of the finished beef.Pretreated with ultrasonic or ultra-high pressure could further increase the gaps between beef muscle fibers,increase the proportion of bound water(48.57％and 29.39％respectively),reduce the shear force(34.30％and 48.50％respectively)and cooking loss rate(33.90％and 28.10％respectively)of spiced beef,thus improving the tenderness of products.Among them,USV treatment had the most significant effect in improving the water distribution and water-holding capacity of the spiced beef,owning a relatively high score(7.57)in fuzzy mathematical sensory evaluation.In conclusion,the USV technology showed obvious advantages in improving the physicochemical quality and sensory characteristics of spiced beef,making it suitable for upgrading traditional manner of spiced beef processing.关键词
卤牛肉/低温真空烹饪/理化性质/微观结构/水分分布Key words
spiced beef/sous-vide cooking/physicochemical properties/microstructure/water distribution分类
轻工纺织引用本文复制引用
时振华,唐道邦,杨怀谷,刘学铭,王旭苹,林耀盛,邹金浩,程镜蓉,朱明军..超声波/超高压结合低温真空烹饪对卤牛肉品质的影响[J].食品工业科技,2025,46(9):73-84,12.基金项目
广东省重点领域研发计划项目(2023B0202080003) （2023B0202080003）
广东省农业科学院青年科技骨干项目(R2023YJ-QG005) （R2023YJ-QG005）
江门市科技特派员科研项目(2024760000670010247) （2024760000670010247）
广东省科技厅"百千万工程"农村科技特派员项目(KTP20240715). （KTP20240715）
