Study On Optimization Of Quantitative Marinating Technology For Sauced Beef

This study uses sauced beef as the research object to compare and analyze the edible quality changes of quantitative marinated and traditional marinated processed sauced beef,clarifying the quality improvement effect of quantitative marinated industrialized products;The research aims to study the effects of three cooling methods of cold air tunnel,natural cooling and vacuum cooling on sauced beef;The study intends to analyze the color changes of sauced beef during storage and sales,and the antioxidant effect of natural antioxidants on sauced beef.(1)To study the quality difference of sauced beef with different marinating methods,this study analyzed the moisture distribution,color,shear force,texture,taste nucleotides,free amino acids,and sensory evaluation of the braised beef under traditional marinating and quantitative marinating conditions.The results showed that quantitative marinated beef had high moisture content and even moisture distribution.Compared with traditional marinated beef,the quantitative marinated beef has better color,lower shear force,and hardness(p<0.05).Among the main flavor substances,the contents of 5’-AMP,5’-IMP,and 5’-GMP in the quantitative marinated beef sauce are higher than those of the traditional marinated beef(p<0.05),indicating that its umami intensity is greater than that of the traditional marinated beef.The total free amino acid content of quantitative marinated and traditional marinated beef were 475.60 mg/100 g and 274.66 mg/100 g,respectively.In the sensory evaluation,the score of quantitative marinated beef was also higher than that of traditional marinatd beef.It can be deemed that quantitative marinated beef can significantly improve product quality compared to traditional marinated beef,which plays an important role in promoting the upgrading of marinated meat products industry.(2)The study selects beef tendon meat of similar weight and size as raw material for maturation.After maturation,beefs were put under cold-wind tunnel,natural cooling,and vacuum cooling,to reduce the center temperature of the sauced beef from 50℃ to 15℃ aiming to analyze the changes in the cooling rate,cooling loss rate,total number of colonies,color,shear force,flavor and other indicators of the braiseded beef under three cooling methods.The horizontal and vertical contraction of the muscle fibers of the braised beef under different cooling methods were observed by scanning and transmission electron microscope.The results suggested that:among the three cooling methods,the vacuum cooling treatment group has the fastest cooling rate and brighter flesh color,but the cooling loss rate and shear force value are also the highest.Scanning and transmission electron microscope observation results indicate that vacuum cooling accelerates water loss and muscle fiber structure shrink.The total number of colonies of cold-wind tunnel and natural cooling processed beef sauce were 2.35 and 2.75 lg(CFU/g)respectively,which was significantly higher(p<0.05)than 1.85 1g(CFU/g)processed by vacuum cooling;Therefore,vacuum cooling can increase the cooling rate of sauced beef,reduce color deterioration,and extend the shelf life of the product.However,the water loss is relatively large and the tenderness is sacrificed,which implies that comprehensive consideration is required before applying vacuum cooling.(3)In order to study the influence of different natural antioxidants on the antioxidant effect of braised beef,the concentration of rosemary extract,tea polyphenols,and vitamin C were used as investigating factors.Color and high iron muscle of braised beef in each treatment group,the red protein content,carbonyl content,and TBARs were used as evaluation indicators.Single-factor and orthogonal tests were performed,combined with the actual production energy-saving and other comprehensive factors.The results demonstrated that the addition of antioxidants can effectively inhibit the oxidation of braised beef.The antioxidant effect reached best when the concentration of rosemary extract was 0.7%,the concentration of tea polyphenols was 0.7%,and the concentration of vitamin C was 0.5%.