Study On Process Formulation Optimization Of Spiced Beef With Paprika And The Effect Of Different Paprika On Its Quality And Storage Characteristics

Most of the traditional spiced beef were made in small individual shops,which resulted in many problems,such as limited taste,unreasonable structure,backward processing technology.Besides,it's difficult to maintain the shelf quality of products.In this study,the beef shank was used as raw material to develop a leisure spiced beef with paprika,and both of the processing technology and the formula of cooking liquid was optimized.The quality characteristics,volatile flavor substances and storage characteristics of the optimized leisure spiced beef with different paprika were also investigated.It provides a theoretical basis for the development and large-scale production of the new spiced beef products.1.The single factor and response surface optimization experiment about beef's vacuum tumbling and curing process showed that the addition of salt was 1.5%~2.5%,the addition of compound phosphate was 0.2%~0.4%,the marinade/meat ratio was 25%~35%,the tumbling distance was 800 m~1600 m,the quality of beef is better.The optimum tumbling parameters were 2.23%salt addition,31.75%marinade/meat ratio and 1249.06 m tumbling distance.Under this condition,the yield can reach 96.65%,and the sensory score can reach 9.0.2.The single factor and orthogonal optimization experiments about the boiling liquid formula of spiced beef with paprika showed that when the addition of salt was13%~17%,the addition of soybean paste was 7%~13%,the addition of soy sauce was 5%~9%,the addition of paprika was 4%~8%,the addition of seasame oil was1.5%~2.5%,the addition of white sugar was 5%~9%,the addition of white pepper powder was 1%~2%,the addition of black pepper powder was 0.5%~1.5%,spiced beef with paprika can achieve the best quality.The optimum formula of cooking liquid was 15%salt addition,10%soybean paste addition,7%soy sauce addition and6%paprika addition,and spiced beef can receive the highest sensory score of 9.15.3.The effects of different paprika on the physicochemical properties,sensory properties and volatile flavors of spiced beef showed that there were some differences in physicochemical characters and sensory properties among groups treated differently.The color and sensory score of samples with paprika added were better than the control group,and the Qixing paprika added samples was the best.The headspace solid phase microextraction-gas chromatography-mass method was used to identify the flavor substances in the samples.A total of 145 volatile flavor substances were detected,including 61 hydrocarbons,19 aldehydes,4 ketones,8 alcohols,3nitrogenous,24 esters,3 ethers,8 phenols,10 acids,and 5 other substances.There are more volatile flavor substances in paprika added groups when compared with the control group,which means the addition of paprika can enrich the flavor of the spiced beef.4.The changes of physical and chemical properties,total bacterial count and sensory characteristics of different paprika spiced beef during storage time showed that the TBARS value,TVB-N value,hardness,chewiness,juice exudation rate and total bacterial count of the six kinds of spiced beef increased gradually.L~*value,a~*value,b~*value,elasticity,moisture content and sensory score decreased gradually,and the pH value was decreased firstly and then increased.During the whole storage period,the physicochemical characters and sensory properties of the samples with pepper added were better than the control group.Considering comprehensively,the shelf life of the paprika addition group was prolonged by 1~2 days when compared with the control group,and the Chaotian paprika addition group showed better quality during the storage period.