牛颈干熟时间对汉堡物理和感官特性的影响

M. Pećina, I. Kos, Hrvoje Maturanec, G. Kiš, D. Bedeković, I. Vnučec, Milna Tudor Kalit, Iva Dolenčić Špehar, Darija Bendelja Ljoljić
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引用次数: 0

摘要

本研究的目的是确定干老化对牛颈肉产量和物理质量指标的影响,并确定汉堡的感官特性。研究使用了体重600公斤、22个月大的阉割雄性安格斯阉牛的颈部肉。颈部标本(N = 12)分别在温度为2°C±1°C、相对湿度为77%±3%的干燥老化室中悬挂7天(Z-7组)和21天(Z-21组)。在老化期开始和结束时测定肉的重量和pH值。衰老后,将颈部解剖成肌肉、皮下和肌间脂肪、骨骼和其余部分。汉堡由绞碎的颈肉(73.9%)和脂肪(24.6%)制成,其中添加了1.2%的海盐和0.3%的黑胡椒粉。汉堡(平均重150克)在230°C的蒸汽对流烤箱中热处理,直到达到64°C的内部温度。热处理后,再次称量汉堡以计算烹饪失重,并在两个垂直的维度上测量其直径以计算表面积减少。在感官实验室由9名训练有素的感官评估员进行定量描述性分析和讨人喜欢性测试。该研究显示,在解剖过程中获得的每个组织的比例没有显着差异。干老化末期,Z-21组颈部pH值(6.16)显著升高,体重下降(12.23%)。与Z-7组(31.31%)相比,Z-21组的蒸煮损失(26.52%)显著降低,但在汉堡表面积的减少方面没有显著差异。Z-7组和Z-21组汉堡的描述性感官属性和喜爱度性状差异不显著。鉴于此,人们认为应缩短牛颈肉的成熟期,用于生产汉堡。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Physical and sensory properties of burgers affected by different dry ageing time of beef neck
The objective of this study was to determine the effects of dry ageing on the yield and physical quality indicators of beef neck and to determine the sensory characteristics of burgers. Neck meat from castrated male Angus steers weighing 600 kg and 22 months old was used for the study. Neck samples (N = 12) were hung for 7 days (group Z-7) and 21 days (group Z-21) in a dry ageing chamber at a temperature of 2 °C ± 1 °C and a relative humidity of 77 % ± 3 %. Weight and pH of the meat were measured at the beginning and end of the ageing period. After ageing, the neck was dissected into muscle, subcutaneous and intermuscular fat, bone, and remaining parts. Burgers were prepared from the ground neck meat (73.9%) and fat (24.6%) to which 1.2% sea salt and 0.3% ground black pepper were added. The burgers (average weight 150 g) were then heat treated in a steam convection oven at a temperature of 230°C until an internal temperature of 64°C was reached. After heat treatment, the burgers were weighed again to calculate cooking weight loss and their diameter was measured in two perpendicular dimensions to calculate surface area reduction. Quantitative descriptive analysis and likability test were performed with nine trained sensory assessors in the sensory laboratory. The study revealed no significant differences in the proportions of each tissue obtained during dissection. The necks from group Z-21 had significantly higher pH (6.16) and weight loss (12.23%) at the end of dry aging. Significantly lower cooking loss was observed in group Z-21 (26.52%) compared to group Z-7 (31.31%), but no significant difference was observed in the reduction of the surface area of the burger. The descriptive sensory attributes and likeability traits of the burgers were not significantly different between groups Z-7 and Z-21. In view of this, it is considered that a shorter maturation period of beef necks should be used for the production of burgers.
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