Nutritional And Healthy Prefabricated Beef Products Creation And Quality Characteristics

Conditioned meat products are popular among consumers because of their convenient consumption,balanced nutrition,beautiful packaging and small capacity.Traditional conditioning beef products have long been producing in an individual workshop,with poor sanitary conditions,instability of product quality,and short shelf life.Based on the extracts of 8 plants(water chestnut shell,semen euryales shell,capsicum,pepper,dried tangerine peel,piper nigrum,cinnamon and clove),this study optimized the marinade formula of conditioning beef to develop a nutritious healthy beef product and explore the migration rule of various spices in the formula with best flavor.On this basis,the optimal curing time of the conditioned beef products was confirmed,and the main aroma components and the flavor of the beef were examined by gas chromatography-mass spectrometry(GC-MS)and electronic tongue.By comparing the quality index changes of the processed beef products in the tray packaging and the vacuum packaging,the quality deterioration rules of the conditioning beef products were preliminarily explained.Finally,in order to optimize the condition of quality guarantee,the conditioning beef was packaged with different ratios of gas and the chilled beef was pretreated with the oxidized electrolyzed water.The main results of the experiment are as follows:The best curing scheme for conditioning beef is:The amount of extract required to marinate 1kg of beef is 200 g of pepper,80 g of clove,40 g of capsicum,40 g of cinnamon,120 g of tangerine peel,120 g of water chestnut shell,80 g of semen euryales shell,20 g edible salt and 40 g cooking wine.The high-performance liquid chromatography was used to examine the conditioning beef with different curing time.The adsorption amount of the main ingredient in the marinated 12h beef reached a high level,with hesperidin 0.066 mg/g,eugenol 0.269 mg/g,cinnamaldehyde 0.007 mg/g,piperine 0.004 mg/g,capsaicin 0.005 mg/g.According to the analysis with the GC-MS,there were 12 major volatile substances in conditioning beef,D-limonene,nonanal,eugenol,?-caryophyllene,palmitic acid,decanal,cinnamaldehyde,etc.The electronic tongue can more accurately reflect the traditional powder pickling and plant extract pickling two pickling methods.Significant difference in the astringency?aftertaste-A and sour taste was found in these two pickling methods(p<0.05).The content of flavonoids and polyphenols in the prepared beef was 6.76 mg/g and 4.90 mg/g,respectively.The DPPH free radicals and ABTS free radical scavenging rates were 85.51%and 64.64%,respectively.After the experimental group with tray packaging and control group with vacuum packaging were stored at 4? for 9 days,5 days,13 days,and 7 days,the total number of colonies was 6.04 1g CFU/g,5.71 1g CFU/g,5.81 1g CFU/g,5.98 1g CFU/g,reaching the maximum limit of the total number of colonies specified by the national standard,6 1g CFU/g.The tray packaging can extend the shelf life of the conditioned beef for about 4 days,and the vacuum packaging can extend the shelf life of the conditioned beef for about 6 days.Compared with tray packaging,vacuum packaging can significantly reduce the increase of total number of colonies and the increase of TVB-N value,and has a longer shelf life and better quality of consumption.Based on the total number of colonies,total volatile basic nitrogen(TVB-N),pH and tenderness,the effects of different ratios of O2,CO2 and N2 on the quality of the conditioned beef were determined based on the simple lattice point design.The optimum gas ratio for modified atmosphere preservation was 36%CO2 and 64%N2.Under this condition,the total number of colonies and TVB-N values of the conditioning beef stored on the 11th day were 4.72 1g cfu/g and 10.36 mg/100g,respectively.The optimal conditions for the treatment of chilled beef by oxidized electrolyzed water were optimized by response surface-multi-index evaluation method:treatment time 5 min,ratio of material to liquid 1:6,effective chlorine concentration 20 mg/L.In this study,the plant extract was used to replace the traditional powder pickling,and the migration of the main ingredients of the spice in the beef pickling process was clarified.The difference between the pickling and the traditional powder pickling main ingredients and taste was determined,and optimized.The optimal conditioning ratio of beef and the conditions of oxidized electrolyzed water treatment provide reference for the production of standardized beef products.