资源描述：
《不同加热方式对牛肉嫩度和杀菌率的影响》由会员上传分享，免费在线阅读，更多相关内容在行业资料-天天文库。
1、现代食品科技ModernFoodScienceandTechnology2016,Vol.32,No.8不同加热方式对牛肉嫩度和杀菌率的影响1121高文宏，王君翠，唐相伟，韩忠（1.华南理工大学轻工与食品学院，广东广州510640）（2.广东美的厨房电器制造有限公司，广东佛山528311）摘要：本文研究变频微波和水浴两种低温加热方式对牛肉加热过程中嫩度、保水性和微生物杀死率的影响。以牛大腿腱子肉为实验材料，在两种低温加热方式下经不同加热温度和加热时间处理后，检测肉品各项指标。结果表明：微波加热时
2、间短；微波加热温度每降低5℃，加热时间缩短且节能10%~15%。微波加热牛肉的肉汁渗出率明显小于水浴加热。两种加热方式下牛肉的剪切力都是随加热温度的升高呈波浪形趋势；加热温度为60℃时，剪切力达到最大值，继续升高到65℃，剪切力为最小值。微波加热牛肉的剪切力小于水浴加热；当微波加热温度为65℃保温4∼6min时，剪切力较小。牛肉水分保留率与肉汁渗出率密切相关，线性方程为y=-0.323x+99.49（R²=0.927）。两种加热方式下，温度高于60℃都能杀死99%以上的微生物。综合分析得出结论：
3、在变频微波500W、控温65℃条件下加热42g(±2)牛肉4∼6min，肉品品质较好。关键词：加热方式；牛肉；嫩度；杀菌率文章篇号：1673-9078(2016)8-191-196DOI:10.13982/j.mfst.1673-9078.2016.8.029EffectofDifferentHeatingApproachesontheSterilizationRateandTendernessofBeef1121GAOWen-hong,WANGJun-cui,TANGXiang-wei,HAN
4、Zhong(1.CollegeofLightIndustryandFoodSciences,SouthChinaUniversityofTechnology,Guangzhou510640,China)(2.GuangdongMideaKitchenAppliancesManufacturingCo.,Ltd,Foshan528311,China)Abstract:Theeffectsoftwolow-temperatureheatingmethodsincludinginvertermicro
5、waveheatingandwaterbathheatingonthetenderness,water-holdingcapacity,andsterilizationrateofbeefduringheatingwereinvestigatedinthisstudy.Thebeeftopsidemusclewasusedastheexperimentalmaterial,andallindicatorsofthemeatproductsweredeterminedafterthetreatme
6、ntswerecarriedoutusingtwolow-temperatureheatingmethodsatdifferenttemperaturesanddurations.Theresultsshowedthatheatingtimeusinganinvertermicrowavewasshort.Forevery5℃reductioninmicrowaveheating,theheatingtimewasshortenedandtheelectricityconsumptioncoul
7、dbesavedby10~15%.Thedriplossofbeefuponmicrowaveheatingwassignificantlylessthandriplossuponwaterbathheating.Bothshearforcesofbeefforthetwoheatingmethodsshowedawavytrendwithincreasingtemperature;themaximumshearforcewasreachedwhentheheatingtemperaturewa
8、s60℃,andtheminimumshearforcewasreachedwhentheheatingtemperaturecontinuouslyincreasedto65℃.Theshearforceofbeefuponmicrowaveheatingwaslessthantheshearforceafterwaterbathheating.Whenthebeefsamplewasmicrowave-heatedat65℃forfourtosixminutes,theshearforceo
