| As a very common flavor meat product,the composition of protein,muscle fiber,moisture andand other components of marinated beef will be changed in the process of heating,and affected these various characteristics.In this paper,the study object of sauce beef is applied to texture profile analysis and low field nuclear magnetic resonance technology.The sample meat is placed in water and heated at three different powers(heating gear is divided into small fire,medium fire and fire,small fire average output power of about 480 kw,medium fire average output power of about 960 kw,fire average output power of about 1600 kw)for heating,respectively to(50±1)℃、(60±1)℃、(70±1)℃、(80±1)℃、(90±1)℃、(99±1)℃ and to be measured.The study focus on texture and moisture changes of samples.At the same time,microsoft excel 2013,SPSS 19.0 and Origin 8.0 were used for data analysis and processing,to explore the changes in the characteristics of sauce beef with different heat transfer rates,as well as moisture migration and distribution,and analyze the correlation between them.The main findings are as follows:1.Taking the sauce and marinated beef as the research object,the texture analyzer was used to analyze and measure its hardness,elasticity,cohesion and other 7 indexes at different power and temperature.The experimental results showed that the hardness,chewiness,and adhesiveness of the samples increased with the increase of temperature,and the resilience and cohesiveness decreased.Temperature phase at the same time,the heat transfer rate(that is,the fastest when heated to about 1600 kw)samples of the hardness,chewiness,adhesiveness indicators.The second is the average power of 960 kw,the lowest is the average power of 480 kw.Obviously,the samples with less power during heating will be softer,less chewy and less adhesionable,samples with higher power during heating will be relatively tight and hard,and the most special characteristics of the sample quality structure at 90℃.Experiments can provide theoretical basis for the change of texture for processed meat products.2.The second experiment prepared the same sample by the previously method,and used the low-field NMR to conduct spin-spin transverse relaxation time T2.The moisture migration and distribution changes of meat-likes are analyzed by peak area ratio and relaxation time.The research results shown that the different heat transfer rates have no obvious effect on the combined water of the sample.However,with the temperature rise is not easily flowing water relaxation time and peak area is decreasing,the content is decreasing,the relaxation time and peak area of free water is increasing,the content is rising.And the sample was heated by the average power of 1600 kw,these water migration changed the most,not easily flowing water ratio was the lowest,free water was the highest,the second was the sample be heated by the average power 960 kw,the lowest was the average power 480 kw.The results reflect the change of moisture distribution and migration of sauce beef with different heating rates.3.On the basis of the previous experimental results,the paper used some of the results data for correlation analysis,and compared with the sauce brine beef is not easily flowing,free water and hardness,chewiness,adhesiveness and with each other,at different heat transfer rates.The results show that the changes of not easily flowing water and free water of the sauce-based beef are synchronized,and the hardness,chewiness and adhesiveness were also synchronized under the heating treatment of different heat transfer rates,moreover,the moisture migration and some texture data showed obvious correlation of beef sauce.These studies reveal that one of the underlying causes of changes in the hardness,chewiness and adhesiveness of the sample is the loss and migration of water,while affecting the quality of the meat,which is most pronounced when heated at the fastest heat transfer rate.These provide positive advice on improving the production process of beef with sauce and digital control. |
