腌卤牛肉快速冷却工艺对比及评价指标相关性分析

张克; 简华斌; 李振龙; 王也; 李培刚; 王冰; 杜志龙

doi:10.19998/j.cnki.2095-1795.2023.12.012

腌卤牛肉快速冷却工艺对比及评价指标相关性分析

doi: 10.19998/j.cnki.2095-1795.2023.12.012

1.
中国包装和食品机械有限公司，北京 100083
2.
中国农业机械化科学研究院集团有限公司，北京 100083

基金项目: 国家重点研发计划项目（2022YFD2100305）；北京市科协项目：2023—2025年度青年人才托举工程

详细信息

作者简介:
张克，博士，高级工程师，主要从事农产品加工及贮藏保鲜技术研究　E-mail：zhangkebbd@163.com

中图分类号: TS251
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- 被引次数: 0
出版历程
- 收稿日期: 2023-08-30
- 修回日期: 2023-10-23
- 出版日期: 2023-12-20

Comparison of Quick Cooling Processes for Marinated Beef and Correlation Analysis of Evaluation Indicators

1.
China National Packaging and Food Machinery Co.，Ltd.，Beijing 100083，China
2.
Chinese Academy of Agriculture Mechanization Sciences Group Co.，Ltd.，Beijing 100083，China

摘要

摘要:
腌卤牛肉熟制完成后快速冷却可以缩短腌卤牛肉出锅到包装的时间，利于保持腌卤牛肉风味和营养价值。采用液氮、冰水混合物、4 °C、–20 °C及–40 °C 5种冷却方式，从冷却速率、颜色、质构和感官4方面对比分析腌卤牛肉品质差异，分析不同冷却过程中品质变化规律。结果表明，腌卤牛肉出锅后，冷却速率由大到小依次为液氮、–40 °C、冰水混合物、4 °C和–20 °C；液氮和–20 °C冷却后L*值最大；–40 °C冷却滋味和质地得分最高，质构指标均处于中间值。复热后，–20 °C冷却速率显著增加；液氮冷却后L*值最大，硬度均显著增加；–40 °C冷却感官评价各指标得分均为最高，质构指标均处于中间值。相关性结果显示，感官评定指标与质构结果间均无显著相关性。该研究结果可为腌卤牛肉高效冷却包装提供理论和数据支撑。
- 腌卤菜肴 /
- 牛肉 /
- 快速冷却 /
- 感官评价 /
- 质构特性 /
- 相关性分析
Abstract:
After marinated beef is cooked, quick cooling can shorten time from pot to packaging, which is beneficial for maintaining flavor and nutritional value of marinated beef．By using different cooling methods such as liquid nitrogen, ice water mixture, 4 °C, –20 °C, and –40 °C, quality differences of marinated beef were compared and analyzed from aspects of cooling rate, color, texture, and sensory perception．Quality changes during different cooling processes were analyzed．Results showed that cooling rate of beef immediately after being cooked, in descending order, was liquid nitrogen, –40 °C, ice water mixture, 4 °C and –20 °C; the L* value was maximum after liquid nitrogen and –20 °C coolin; taste and texture scores were highest when cooled at 40 °C, and texture indicators were in the middle range．After reheating, cooling rate at –20 °C significantly increased; the L* value was maximum after liquid nitrogen cooling; the hardness significantly increased; sensory evaluation of cooling at 40 °C has the highest scores for all indicators, and texture indicators were all in the middle range．Correlation results showed that there was no significant correlation between sensory evaluation indicators and texture results．Research results could provide theoretical and data support for efficient cooling and packaging of marinated beef．
- marinated dishes /
- beef /
- quick cooling /
- sensory evaluation /
- texture characteristics /
- correlation analysis

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图 1 腌卤牛肉复热前后不同冷却方式下中心温度

Figure 1. Center temperature of marinated beef before and after reheating under different cooling methods

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图 2 腌卤牛肉复热前后不同冷却方式下色泽

Figure 2. Color of marinated beef before and after reheating under different cooling methods

下载: 全尺寸图片幻灯片

图 3 腌卤牛肉在不同冷却方式下的感官评分

Figure 3. Sensory scores of marinated beef under different cooling methods

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表 1 感官评分

Table 1. Sensory scoring

评价指标	评价标准	总分
色泽	色泽均匀，呈红黑色，光泽亮丽（15～20）	20
	色泽较不均匀，呈暗红或较浅，光泽感不明显（7～14）
	色泽不均、呈暗黑色或浅淡，光泽感较差（1～6）
风味	肉香味丰富，无牛肉腥气，香辛料味醇厚，咸淡相宜（15～20）	20
	肉香味较协调，较淡牛肉腥气，香辛料较淡，咸淡合宜（7～14）
	肉香味不协调，牛肉腥气较重，香辛料味过淡，过咸或过淡（1～6）
滋味	卤味、肉味醇厚，肉质嫩弹、有嚼劲，回味十足，咸味适中，无异味（21～30）	30
	卤味、肉味较醇厚，肉质软硬度较好、肉汁少，有嚼劲回味较足、咸味较重或较轻，无异味（11～20）
	卤味、肉味不足、肉质干硬或过于软烂、无嚼劲，咸味过重或过轻，有异味（1～10）
质地	表面规则平整，软硬适中，组织致密完整，纹路清晰（21～30）	30
	表面规则较平整，略硬或较软，组织较不紧密，局部松散，纹路较清晰（7～14）
	表面不规则，过硬或过软，组织不紧密，松散，纹路不均匀（1～6）

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表 2 腌卤牛肉复热前后不同冷却方式下质构性质

Table 2. Texture properties of marinated beef before and after reheating under different cooling methods

冷却方式		硬度/g	弹性	内聚性	咀嚼性	回复性
复热前	液氮	3007.41±132.36^a	0.78±0.01^c	0.61±0.01^b	1134.93±144.72^b	0.16±0.00^d
	冰水混合物	2851.53±182.61^ab	0.82±0.00^b	0.54±0.02^c	1514.25±66.75^a	0.17±0.01^d
	–20 °C	2655.13±72.86b^c	0.81±0.01^b	0.73±0.02^a	1625.46±32.44^a	0.33±0.01^a
	–40 °C	2437.61±240.38^c	0.82±0.02^b	0.63±0.04^b	1256.12±109.33^b	0.27±0.02^c
	4 °C	1291.01±109.60^d	0.86±0.03^a	0.60±0.00^b	803.29±160.33^c	0.30±0.02^b
复热后	液氮	3254.08±152.57^a	0.85±0.02^b	0.69±0.01^a	2048.74±147.88^a	0.32±0.01^a
	冰水混合物	3266.20±78.70^a	0.90±0.02^a	0.57±0.03^b	1650.05±55.41^b	0.19±0.02^c
	–20 °C	2791.96±113.78^b	0.79±0.03^c	0.66±0.04^a	1615.34±82.65^bc	0.25±0.02^b
	–40 °C	2784.78±65.38^b	0.88±0.01^ab	0.57±0.00^b	1422.06±131.94^c	0.24±0.02^b
	4 °C	1767.48±70.11^c	0.89±0.01^a	0.59±0.02^b	1178.14±125.86^d	0.24±0.02^b
注：不同冷却方式上的不同字母（a、b）表示有显著性差异（P＜0.05），下同。

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表 3 腌卤牛肉复热前后感官评定指标间相关性

Table 3. Correlation between sensory evaluation indexes of marinated beef before and after reheating

指标		色泽	风味	滋味	质地	总分
复热前	色泽	1.000
	风味	0.466	1.000
	滋味	0.810^**	0.493	1.000
	质地	0.832^**	0.547^*	0.774^**	1.000
	总分	0.905^**	0.648^**	0.951^**	0.898^**	1.000
复热后	色泽	1.000
	风味	0.677^**	1.000
	滋味	0.597^*	0.763^**	1.000
	质地	0.849^**	0.690^**	0.731^**	1.000
	总分	0.865^**	0.823^**	0.882^**	0.951^**	1.000
注：* 表示相关性显著（P＜0.05），** 表示相关性极显著（P＜0.01）；下同。

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表 4 腌卤牛肉复热前后质构结果间相关性

Table 4. Correlation between texture results of marinated beef before and after reheating

指标		硬度	弹性	内聚性	咀嚼性	回复性
复热前	硬度	1.000
	弹性	–0.762^**	1.000
	内聚性	0.070	–0.228	1.000
	咀嚼性	0.695^**	–0.360	0.386	1.000
	回复性	–0.490	0.431	0.710^**	0.090	1.000
复热后	硬度	1.000
	弹性	–0.131	1.000
	内聚性	0.256	–0.676^**	1.000
	咀嚼性	0.882^**	–0.263	0.592^*	1.000
	回复性	–0.013	–0.413	0.758^**	0.297	1.000

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表 5 腌卤牛肉复热前后感官评定与质构结果间相关性

Table 5. Correlation between sensory evaluation and texture results of after reheating before and after reheating

指标		硬度	弹性	内聚性	咀嚼性	回复性
复热前	色泽	–0.388	0.318	0.037	–0.238	0.283
	风味	0.041	–0.155	0.487	0.338	0.445
	滋味	–0.205	0.135	0.261	–0.086	0.420
	质地	–0.009	–0.107	0.114	–0.008	0.107
	总分	-0.190	0.093	0.250	0.044	0.379
复热后	色泽	–0.029	–0.277	–0.080	–0.073	0.080
	风味	–0.255	–0.251	–0.270	–0.386	–0.294
	滋味	–0.396	–0.353	–0.188	–0.411	–0.253
	质地	–0.353	–0.233	–0.103	–0.302	0.008
	总分	–0.332	–0.307	–0.158	–0.337	–0.102

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