Comparison of Quick Cooling Processes for Marinated Beef and Correlation Analysis of Evaluation Indicators
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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。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; theL * 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.-
Keywords:
- marinated dishes /
- beef /
- quick cooling /
- sensory evaluation /
- texture characteristics /
- correlation analysis
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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) 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±132.36a 0.78±0.01c 0.61±0.01b 1134.93±144.72b 0.16±0.00d 冰水混合物 2851.53±182.61ab 0.82±0.00b 0.54±0.02c 1514.25±66.75a 0.17±0.01d –20 °C 2655.13±72.86bc 0.81±0.01b 0.73±0.02a 1625.46±32.44a 0.33±0.01a –40 °C 2437.61±240.38c 0.82±0.02b 0.63±0.04b 1256.12±109.33b 0.27±0.02c 4 °C 1291.01±109.60d 0.86±0.03a 0.60±0.00b 803.29±160.33c 0.30±0.02b 复热后 液氮 3254.08±152.57a 0.85±0.02b 0.69±0.01a 2048.74±147.88a 0.32±0.01a 冰水混合物 3266.20±78.70a 0.90±0.02a 0.57±0.03b 1650.05±55.41b 0.19±0.02c –20 °C 2791.96±113.78b 0.79±0.03c 0.66±0.04a 1615.34±82.65bc 0.25±0.02b –40 °C 2784.78±65.38b 0.88±0.01ab 0.57±0.00b 1422.06±131.94c 0.24±0.02b 4 °C 1767.48±70.11c 0.89±0.01a 0.59±0.02b 1178.14±125.86d 0.24±0.02b 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。 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。 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 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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