牛肉调味基料在贮藏过程中的品质变化

doi:10.19640/j.cnki.jtau.2019.01.013

Journal of Tianjin Agricultural University ›› 2019, Vol. 26 ›› Issue (1): 54-58.doi: 10.19640/j.cnki.jtau.2019.01.013

• Researches and Scientific Notes • Previous Articles Next Articles

The quality change of beef flavor during storage

FAN Xiao-pan^{1, 2}, YANG Jin-yu³, SHI Yu¹, LIU Yi-ming¹, HAN Yun¹, MA Li-zhen^{2, 3,Corresponding Author}

1. College of Engineering and Technology, Tianjin Agricultural University, Tianjin 300384, China;
2. Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin 300384, China;
3. College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300384, China

Received:2018-11-16 Online:2019-03-20 Published:2019-10-09

Abstract

Abstract: In this study, minced beef bone（the mass ratio of bone to meat is 3∶7）was used as raw material. Traditional, spicy and fermented beef flavor were prepared by hot-pressing extraction and enzymatic hydrolysis followed by Maillard reaction with adding potassium sorbate in beef flavor as control group. The pH value, water activity and brightness of beef flavor were measured during storage at 4 ℃ and 20 ℃. The results showed that the pH values of BF with spices were different from those of other groups, and the changes of brightness and water activity were the same among the six groups. The shelf life of the beef flavor can reach 2.5 months and 40 d at 4 ℃ and 20 ℃, respectively. After modification, the product was stratified obviously.

Key words: beef flavor, spice, fermentation, storage, quality

CLC Number:

TS251

FAN Xiao-pan, YANG Jin-yu, SHI Yu, LIU Yi-ming, HAN Yun, MA Li-zhen. The quality change of beef flavor during storage[J]. Journal of Tianjin Agricultural University, 2019, 26(1): 54-58.

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http://xuebao.tjau.edu.cn/EN/Y2019/V26/I1/54

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The quality change of beef flavor during storage

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