| Braised beef with potatoes,a famous Chinese dish,was popular among people because of its balanced nutrition and taste.The paper was designed to propose a new processing technology,the effect of superheated steam treatment on beef was studied.Combined the sterilization and stewing processes,the quality change during the integrated processing of the dish was studied.And the regularity of product flavor release from different reheating temperatures was explored.Which is helpful to supply guidelines to the industrialization of braised beef production.The main research content and results are as follows.The object of this study was to investigate the effect of superheated steam treatment on the quality of beef.Beef(chuck)was selected as raw material,and meat samples were treated at different superheated steam pretreatment temperatures(150,200,250 and 300℃)and time(30,60,90 and 120 s),respectively.The results showed that with the increase of superheated steam temperature,the L* and b* values increased compared with raw beef,while a* values decreased markedly(p<0.05).The hardness value of the superheated steam treatment was significantly lower than that of blanching(p <0.05),the shear force of superheated steam treatment in 120 s was increased at 150、250 and 300℃,and was equivalent to that of traditional treatment(p >0.05).The cooking loss ranged between 9.24%±2.29%~13.94%±1.42% at different temperatures for 60 s during superheated steam treatment,which was much lower than that of the traditional treatment(38.07%±0.57%,p <0.05).Scanning electron micrographs showed that beef fiber microstructure was more complete after superheated steam treated and the quality of beef was maintained better.The percentage losses of potassium,magnesium,iron and zinc were 49%,34%,23% and 19%,respectively by blanching treatment,while superheated steam treatment were less than 17%,12%,12% and 16%,respectively.Therefore superheated steam treatment had the potential to preserve original quality of beef.In conclusion,superheated steam treatment with 60 s can replace the traditional blanching in the processing of braised beef with potatoes.The sterilization and stewing integrated processing technology(90℃/40 min、110℃/15min、121℃/5min)of braised beef with potatoes at different superheated steam pretreatment temperatures(150 ℃,200 ℃,250 ℃,and 300 ℃)using the texture analyzer,gas chromatography-mass spectrometry,electronic nose and other instruments were studied.The results showed that the hardness(542.21±44.05)g and chew ability(154.50±44.89)g of beef with new technology were the highest at 200 ℃,which were generally higher than the traditional stew hardness value(514.78±57.86)g and chew ability(108.23±11.52)g(p <0.05),but both were lower than the results of traditional dish.There were no significant difference in color under different treatments.The sensory evaluation results showed that the score of the morphology of beef after traditional stewing and sterilization was lowest(6.22 ± 0.97),but the total score of the samples was not significantly different.The degree of fat oxidation in the new processing technology was significantly lower than that in the other group.The results of volatile components,electronic nose and free amino acids in different processed dishes had no significant difference.The quality of beef processed by superheated steam at 200 ℃ for 60 s,and then processed by sterilization and stewing integration was higher than that of traditional stewing and sterilization dishes.Head-space solid-phase micro extraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS)and electronic nose technology were used to study the differences in flavor of braised beef with potatoes at different heating temperatures,the flavor release of dish at different temperatures were discussed.The results of the electronic nose analysis showed that the flavor difference between the different heating temperatures was significant.(p<0.05)The results of SPME-GC-MS showed that when the equilibrium and extraction temperature were 60 ℃,the results of volatile flavor were the best,including aldehydes,alcohols,ketones,esters,phenols,acids,alkenes and alkanes.The Nonanal 、Benzaldehyde,4-methoxy-、Hexadecanal and Anethole were the typical flavor substances of braised beef with potatoes,which were significantly higher than other temperature treatments.Therefore,During daily consumption(such as self-heating food),when the center temperature of the product is reheated to 60℃,most flavor substances can be released. |
PDF Full Text Request