Effects Of Sodium Bicarbonate And Starch On Properties Of Boiled Beef Slices

Boiled beef,a newly created local dish,originated in Zigong and developed in thesouthwest,is a popular home-style dish in the Sichuan cuisine family.Marination and battering are important processes in the cooking of sliced boiled pork,the results of which directly affect the taste,flavor and nutritional value of boiled pork.Marination can remove fishy,increase the yield and improve the taste.Starching refers to wrapping a layer of slurry containing starch on the surface of raw meat before cooking.Starch is rapidly pasted and absorbs water and expands under high temperature,forming a protective film on the surface of raw meat,which can effectively isolate the direct contact between raw meat and heating medium,hinder the loss of water and nutrients in raw meat,and improve the taste and nutritional value of sliced boiled meat.1.Effect of different additions of sodium bicarbonate on the processing performance of boiled beef slicesThe effects of different additions of sodium bicarbonate on the cooking yield,p H,shear force,color and moisture distribution of sliced boiled beef,as well as on the moisture distribution and fluidity of raw marinated beef slices were investigated using beef hind leg as raw material.The results showed that the addition of sodium bicarbonate significantly increased the cooking yield and p H(P<0.05),and decreased the shear force,L^*and b^*values(P<0.05)of boiled beef slices.In addition,the addition of sodium bicarbonate significantly increased the p H and cooking yield(P<0.05)and decreased the shear,L^*and b*values(P<0.05)of boiled beef slices with increasing the amount of sodium bicarbonate.When sodium bicarbonate was added at 0.6?0.8%,there was no significant difference in the cooking yield and shear force of boiled beef slices(P>0.05).As the addition of sodium bicarbonate increased the initial relaxation time of raw corned beef slices T₂₁and T₂₂ was significantly shorter(P<0.05),the moisture fluidity decreased,the water retention increased,and the moisture fluidity of boiled beef slices increased after heat treatment.Overall,the addition of sodium bicarbonate resulted in better water retention and tenderness of boiled beef slices.2.Effect of different starches on the tenderness and water retention of boiled beef slices The effects of adding different types of starch(sweet potato starch,corn starch,wheat starch and potato starch)on the cooking yield,color difference,moisture content,shear force and sensory evaluation of boiled beef slices were investigated using beef hind leg as raw material.The results showed that the cooking yield,moisture content and centrifugal loss of boiled beef slices were significantly increased(P<0.05),and the shear force and a^*values were significantly decreased(P<0.05)after starch addition.It was found by scanning electron microscopy that the starch-treated beef slices had rougher muscle fiber surfaces and significant starch residues in the muscle fiber interstices.In addition,there were significant differences in tenderness and water retention between beef slices after different starch treatments.The results showed that the boiled beef slices with potato starch had the lowest shear force,highest moisture content and cooking yield(P<0.05)among the four groups with starch addition,and the best water retention and tenderness of the beef slices were observed by scanning electron microscopy with more starch residues in the muscle fibers.And the results of sensory evaluation showed that the potato starch group had higher scores for appearance,chewiness and juiciness,and higher overall acceptability.Overall,the addition of starch significantly improved the quality of beef slices,but there were significant differences between the beef slices treated with different starches,and potato starch was the most effective among the four starches in boiled beef slices3.Effect of sodium bicarbonate combined with starch on the processing and storage properties of boiled beef slicesIn order to investigate the effect of sodium bicarbonate in combination with starch on the processing and storage performance of boiled beef slices,beef slices were treated with different levels of sodium bicarbonate(0.2?0.8%)in combination with potato starch(6%)using beef hindquarters as raw material.The boiled beef slices after heat treatment(25 min at 85±2?)were stored at 4?for 0?2?4?6 and 8 days,respectively.The effect of sodium bicarbonate in combination with potato starch on cooking yield,color difference,p H,shear,moisture content,centrifugal loss,TBA,etc.was investigated and the quality changes of boiled beef slices during low temperature storage were analyzed.The results showed that the combination of sodium bicarbonate and potato starch significantly increased the cooking yield,p H and moisture content(P<0.05),and significantly decreased the shear force,TBA and a^*values(P<0.05)of boiled beef slices.In addition,the moisture content,centrifugal loss,a^*value,and p H of boiled beef slices were reduced to different degrees and shear force was increased in all five groups during storage.The results of TBA revealed that sodium bicarbonate could effectively inhibit fat oxidation occurring in boiled beef slices during storage,and the inhibitory effect increased with the increase of sodium bicarbonate content,and the best inhibitory effect was observed when the addition amount was0.8%.In addition,the a^*value of color difference revealed that the decreasing trend of a^*value of boiled beef slices treated with sodium bicarbonate during storage was less than that of the control group.