刘丹丹 吴子健 刘忠敏 马俪珍 赵培 雷丹丹 张馨予

摘 要：在保證酱牛肉品质的前提下，为实现利用腌制适当提高其出品率的目的，通过分析间歇式滚揉（intermittent tumbling，IT）和呼吸式滚揉（breathing tumbling，BT）腌制原料肉后加工所得酱牛肉品质，并与传统静置腌制酱牛肉进行对比，探讨滚揉方式对酱牛肉水分含量、出品率、水分迁移规律、色差、质构特性及感官品质的影响。结果表明：滚揉腌制提高了酱牛肉的出品率，IT组与BT组的出品率相较对照组分别提高18.83%、28.84%;IT与BT组的横向弛豫时间T22分别为42.86、32.49 ms，显著低于对照组（43.80 ms）（P<0.05）;IT与BT组的亮度值相对于对照组分别增加9.01%、18.82%，红度值分别增加12.44%、16.59%，剪切力分别降低15.21%、21.93%，硬度分别降低14.27%和19.53%，滚揉腌制对于酱牛肉弹性与咀嚼性影响不显著;相比对照组，IT组和BT组酱牛肉感官评分总分差异不显著。

关键词：滚揉方式;酱牛肉;出品率;水分迁移;质构特性

Abstract： In order to find the appropriate marination method that can improve the yield of sauced beef under the premise of ensuring the quality， the quality of sauced beef produced by intermittent tumbling （IT） or breathing tumbling （BT） marination was evaluated and compared with that of sauced beef produced using the traditional process as a control. The effects of different tumbling methods on the moisture content， yield， moisture migration， color， texture characteristics and sensory quality of sauced beef products were investigated. Results showed that tumbling marination improved the yield of sauced beef， which was increased by 18.83% and 28.84% in the IT and BT groups in comparison with the control group， respectively. The transverse relaxation time T22 in the IT and BT groups was 42.86 and 32.49 ms， respectively， significantly shorter than that in the control group （43.80 ms） （P < 0.05）. Compared with the control group， L* values in the IT and BT groups were increased by 9.01% and 18.82%， respectively; a* values were increased by 12.44% and 16.59%， respectively; shear forces were decreased by 15.21% and 21.93%， respectively; hardness values were decreased by 14.27% and 19.53%， respectively. However， tumbling had no significant effects on the elasticity or chewiness of sauced beef， and the total sensory score of sauced beef in the IT and BT groups was not significantly different from that of the control group.

Keywords： tumbling methods; sauced beef; yield; moisture migration; textural properties

中图分类号：TS251.1                                     文献标志码：A 文章编号：1001-8123（2021）07-0015-06

引文格式：

刘丹丹， 吴子健， 刘忠敏， 等. 滚揉方式对中式传统酱牛肉品质的影响[J]. 肉类研究， 2021， 35（7）： 15-20. DOI：10.7506/rlyj1001-8123-20210323-078.    http：//www.rlyj.net.cn

LIU Dandan， WU Zijian， LIU Zhongmin， et al. Effects of tumbling methods on quality of traditional Chinese sauced beef[J]. Meat Research， 2021， 35（7）： 15-20. DOI：10.7506/rlyj1001-8123-20210323-078.    http：//www.rlyj.net.cn

中式传统酱牛肉是将原料肉放入到已调配好食盐、黄豆酱及复合香辛料的卤水中，经蒸煮、焖制等工艺加工制成的酱卤肉制品[1]。富含牛筋等结缔组织的牛腱子肉经过这种中式工艺加工，肉品组织嫩度适中、口感佳，各种辛香料使得成品具有独特的风味，备受消费者喜爱[2-3]。

在低温肉制品加工过程中，腌制作为重要的工艺能够有效改善产品的色泽、风味、质地等品质[4]。传统腌制肉制品是以防腐为目的逐步发展起来的一类肉制品，由于没有促进腌制液快速渗透的有效手段，导致产品生產效率低，质量参差不齐，安全性难以保障[5]。滚揉技术作为新的肉品加工技术，可有效促进多种肉制品产品质量的提高，尤其在肉原料嫩化、调味和其他食用品质改善方面发挥了重要作用[6]。……