食盐对调理重组牛肉制品品质及水分分布特性的影响

为探讨不同食盐添加量(0%、0.5%、1.0%、1.5%、2.0%和2.5%)对调理重组牛肉制品品质特性的影响,以碎牛肉为实验原料,经过调理和重组工艺,研究不同食盐添加量对产品的质构特性、黏结强度、色差、水分活度、弛豫时间以及肌肉微观结构的变化。结果表明,随着食盐添加量的增加,调理重组牛肉制品的水分活度显著降低,黏结强度显著增强,产品的质构特性得到显著改善(P0.05),但是色泽变暗。另外,低场核磁共振分析发现,增加食盐的添加量,不易流动水含量逐渐增多,自由水含量逐渐减少,产品的保水性逐渐增强。扫描电子显微镜结果显示,增加食盐的添加量可以使肉块黏结处的三维网络结构越来越致密,提高了产品的保水性和黏结强度。对产品进行感官评价表明,当食盐添加量为1.5%时,产品品质最好,咸味适中。综合考虑产品品质和感官品质,确定在调理重组牛肉制品中食盐的最佳添加量为1.5%。

Effect of Salt on Quality and Water Distribution Characteristics of Ready-to-Eat Restructured Beef Products

This study evaluated the effect of salt addition (0%, 0.5%, 1.0%, 1.5%, 2.0% and 2.5%) on quality characteristics of ready-to-eat restructured beef products. Restructured beef was prepared from beef trimmings with different amounts of added salt and the quality characteristics such as texture properties, bind strength, color, water activity, relaxation time T2 and microstructure were examined and compared. Results showed that with increasing salt addition, the water activity of the products significantly reduced, and the bind strength and texture properties were significantly improved (P < 0.05), but the color became darker. In addition, with the increase in salt concentration, the proportion of immobilized water increased and the proportion of free water decreased gradually, as determined by low-field nuclear magnetic resonance, suggesting enhanced water retention in products. Scanning electron microscopic results showed that a more compact gel structure was formed after salt addition, which might contribute to the increase in water-holding capacity and bind strength of the product. Addition of 1.5% salt resulted in best quality products with moderate salty taste. Overall, the suitable amount of salt added to ready-to-eat restructured beef products was 1.5%.