Effects of enhancing beef longissimus with phosphate plus salt, or calcium lactate plus non-phosphate water binders plus rosemary extract
Effects of enhancing beef longissimus with phosphate plus salt, or calcium lactate plus non-phosphate water binders plus rosemary extract
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DOI：
10.1016/j.meatsci.2003.09.015
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发表时间：
2004-05-01
期刊：
影响因子：
7.1
通讯作者：
Johnson, DE
中科院分区：
文献类型：
--
作者：
Lawrence, TE;Dikeman, ME;Johnson, DE
用磷酸钠加盐溶液（PS）;或用乳酸钙溶液（Ca）加1%或2%牛肉肉汤（Br）加含有迷迭香提取物的天然调味剂（N）;或用1%或2% κ角叉菜胶（Cr）加N来增强牛肉条腰部（n = 36），以确定成分对颜色寿命、水结合能力和适口性性状的影响。PS增强导致更高的pH值，更高的泵送产量，更大的水结合能力，以及更高的嫩度和多汁度评分比Ca增强（所有p < 0.05）。与PS增强相比，Ca增强导致较少的颜色劣化、较少的高铁肌红蛋白变色、较高的L*、a* 和B* 值、较高的牛肉风味强度评分和较低的异味评分（所有p < 0.05）。Warner-Bratzler剪切值在处理之间没有差异。与用Cr增强的那些相比，用Br增强的牛排具有较少的颜色劣化、较少的高铁肌红蛋白变色和较高的V值（所有p < 0.05）。用Br或Cr增强的腰部之间的泵送产率没有差异。含有迷迭香提取物的N调味剂减少（p < 0.05）变色。增强牛肉最长肌与PS增加水结合能力和感官嫩度性状，但降低了颜色稳定性和增加了异味，而钙保存颜色稳定性和增强风味的泵产量为代价。溴或铬的使用对嫩度或适口性性状没有影响。(C)2003 Elsevier Ltd.保留所有权利。
Beef strip loins (n = 36) were enhanced with a sodium phosphate plus salt solution (PS); or with a calcium lactate solution (Ca) plus 1% or 2% beef broth (Br) plus natural flavoring (N) containing rosemary extract; or with 1% or 2% kappa carrageenan (Cr) plus N to determine effects of ingredients on color life, water-binding ability, and palatability traits. Enhancement with PS resulted in higher pH, higher pumped yields, greater water-binding ability, and higher tenderness and juiciness scores than enhancement with Ca (all p < 0.05). Enhancement with Ca resulted in less color deterioration, less metmyoglobin discoloration, higher L*, a*, and b* values, higher beef flavor intensity scores and lower off-flavor scores than enhancement with PS (all p < 0.05). Warner-Bratzler shear values did not differ among treatments. Steaks enhanced with Br had less color deterioration, less metmyoglobin discoloration, and higher V values than those enhanced with Cr (all p < 0.05). Pumped yields were not different between loins enhanced with Br or Cr. The N flavoring containing rosemary extract decreased (p < 0.05) discoloration. Enhancing beef longissimus with PS increased water-binding capacity and sensory tenderness traits, but reduced color stability and increased off-flavors, whereas Ca preserved color stability and enhanced flavor at the expense of pumped yields. The use of Br or Cr had no influence on tenderness or palatability traits. (C) 2003 Elsevier Ltd. All rights reserved.