土产牛排原料制备方法对其品质指标和感官特性的影响

M.V. Giro, E.V. Karpenko
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引用次数: 0

摘要

目的。研究了土产牛排原料的不同制备方法对其品质和感官特性的影响。材料与方法。以土产牛排为研究对象,采用各种初加工原料制成土产牛排。根据不同的工艺影响类型,研究了产品的感官特性(GOST 32125-2013)、剪切应力(GOST 52601-2006)和肉类的机械强度(GOST 31797-2012)。结果。实验结果表明,实验产品(本地牛排)具有较高的感官特征,即:味道、颜色和香气更明显,一致性更强。这是由于蛋白质的蛋白质水解活性增加,它们更快地分裂成氨基酸,这影响了味道的形成。此外,当使用所开发的方法制备原料时,注意到胃道蛋白水解酶(胃蛋白酶和胰蛋白酶)对肉类蛋白质的复杂影响更高,因此,所研究的牛排的消化率增加。原料的预曝光和加工方法和方式增加了水热效应,提高了原料的稠度,即:经该方法加工的牛排具有更好的感官性能,煮肉片张力- 350 H/m2,机械强度- 52.70%的结果更有价值。这些都有利于成品的进一步发展。结论。研究表明,采用本发明的原料加工方法制备土产牛排,对产品的感官特性产生了积极的影响,并提高了产品的质量指标,使产品具有良好的感官特性和质量特性成为可能。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Influence of the method of preparation of raw materials for the production of native steaks on their quality indicators and organoleptic characteristics
Purpose. Study of the influence of various methods of preparing raw materials for the production of native steaks on quality and organoleptic characteristics. Materials and Methods. The object of research was native beef steaks, which were made from raw materials obtained by various preliminary processing. Depending on the type of technological influences, the organoleptic characteristics of products (GOST 32125-2013), shear stress (GOST 52601-2006) and mechanical strength of meat (GOST 31797-2012) were studied. Results. As a result of the experiment, it was revealed that the experimental products (native steaks) had high organoleptic characteristics, namely: a more pronounced taste, color and aroma, consistency. This was achieved due to increased proteolytic activity of proteins, their faster splitting into amino acids, which affects the taste formation. Also, when using the developed method for preparing raw materials, a higher complex effect on meat proteins of proteolytic enzymes of the gastric tract (pepsin and trypsin) was noted and, as a result, an increase in the digestibility of the studied steaks. The methods and modes of preliminary exposure and processing of raw materials contribute to the increase of the hydrothermal effect, which improves their consistency, namely: the steaks processed by the proposed method had better organoleptic properties and more worthy results in terms of the tension of the slice of boiled meat – 350 H/m2, mechanical strength – 52.70%. All this can favorably affect the further development of finished products. Conclusion. It has been established that the use of the developed method of processing raw materials for the preparation of native steaks has a positive effect on the organoleptic characteristics of products, and also improves their quality indicators, which makes it possible to obtain products with good organoleptic characteristics, as well as quality characteristics.
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