Effect of cooking time and degree of maturity on eating quality of steak
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摘要: 以牛肉的不同排酸成熟时间作为制作牛排的烹调时机,探究不同烹调时机对各熟制度牛排食用品质的影响。结果表明:牛排的升温速率随烹调时机的延长逐渐增大。在任何烹调时机下,牛排的剪切力、硬度、咀嚼性、烹饪损失均随熟制度的增加而增大(p<0.05),但增幅不一,显示当烹调时机为牛肉排酸120 h与168 h时,牛排的嫩度与多汁性更好。随着烹调时机的延长与熟制度的提高,由胶原蛋白纤维组成的肌膜不断收缩,牛排的肌原纤维结构逐渐变得紧密和不规则,与牛排的烹饪损失率及质构特性的结果对应。为确保牛排的嫩度与多汁性,建议生产者选用排酸120 h及以后的牛肉进行相关牛排产品的制作,消费者可根据自身偏好来合理选择不同熟制度牛排。Abstract: To study the effect of cooking time and degree of maturity on eating quality of steak, different row acid ripening time was taken as cooking time of beef steaks.Results showed that heating rate of the steak increased with the cooking time.Shearing force, hardness, chewiness, cooking loss of steak increased with the degree of maturity at any cooking time ( p < 0.05) , but the growth rate was different, implied beef steaks could get better tenderness and juiciness when cooking time for beef rowing acid at 120 h and 168 h. The sarcoplasmic membrane composed of collagen fibers continued to shrink and myofibril structure gradually became tight and irregular with the extension of cooking time and improvement of maturity, which corresponded to the cooking loss rate and texture characteristics of the steak.To ensure the tenderness and juiciness of steak, beef rowed acid 120 h and later for the production of steak could be recommended for producers, consumers could also choose different maturity of steak according to their own preferences.
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Keywords:
- cooking time /
- row acid /
- degree of maturity /
- steak /
- eating quality
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