Study On Comprehensive Quality Improvement Of Compound Low-sodium Substitute Salt Marinated Beef

Marinated meat products are popular in the market for their ease of storage,variety of flavors,and ease of cooking.Salt is not only an essential component of food,but also an important part of human life,However,salt needs to be taken in moderation,and high salt intake increases the risk of disease.The use of metal substitute salt is currently the most common technique for salt reduction,but the use of substitute salt alone has an impact on the quality of marinated meat products.The combination of metal substitute salt and food additives can reduce the salt content while mitigating the adverse effects of salt reduction and metal substitute salt use on the product.There is a relative lack of research on compound low-sodium substitute salts and tumbling compound low-sodium substitute salts for marinated beef in China.Therefore,in this study,L-lysine and sorbitol were used in different proportions with low-sodium substitute salt formulations(60% sodium chloride,20%potassium lactate,10% magnesium chloride,10% calcium ascorbate,mas/vol ratio,as below)to study their effects on the quality of marinated beef and to optimise the best formulation.On this basis,the vacuum tumbling process was optimized in terms of marinade/meat ratio,tumbling time and vacuum degree.The effect of the compound low-sodium substitute salts combined with the vacuum tumbling process on the quality,moisture distribution and microstructure of marinated beef was investigated,as well as the effect of the formulation and process on the transfer of moisture and salt during the curing of the marinated beef.The main research results are as follows:(1)Effect of L-lysine and sorbitol on improving the quality of marinated beef with low-sodium substitute saltsBased on the formula of substitute salt determined in the previous study,in order to further improve the quality defects caused by salt reduction manufacturing,L-lysine and sorbitol were used in combination with low-sodium substitute salts(2.4% sodium chloride,0.8% potassium lactate,0.4% calcium ascorbate and 0.4% magnesium chloride)to improve the quality of low-sodium substitute salts marinated beef.The results showed that a certain proportion of L-lysine and sorbitol could improve the cooking yield of marinated beef,improve the texture characteristics of the product,reduce the shear force,hardness and chewiness,and improve the sensory characteristics of the product,tenderness and succulence,while maintaining the preference of the substitute salt group.Through the comprehensive evaluation of principal component analysis,0.2% L-lysine and 4% sorbitol were the best mixture proportion.(2)Optimization of vacuum tumbling process of marinated beef with compound low-sodium substitute saltsIn order to meet the industrialization of marinated beef with compound low-sodium substitute salts,the effects of marinade/meat ratio,tumbling time and vacuum degree on the marinade absorption rate and cooking loss rate of marinated beef with low-sodium substitute salts were investigated in this chapter.Then the optimization of vacuum tumbling process was determined by Box-Behnken and response surface analysis.The optimum tumbling process parameters were 32% liquid to material ratio,3.0 h tumbling time and 0.06 Mpa vacuum,under which the marinade absorption rate of seasoned beef was only 24.65% and the cooking loss rate was only 26.39%.(3)Quality,water distribution and microstructure of compound low-sodium substitute salts combined with vacuum tumbling on marinated beefIn this chapter,based on the previous study,the effects of 100%table salt(F)group,compound low-sodium substitute salts formulation(L)group and compound low-sodium substitute salt formulation combined with tumbling process(GR-L)group on the quality,moisture distribution and microstructure of marinated beef were investigated.The results showed that the compound low-sodium substitute salts formulation was able to maintain comparable maintain the yield and colour of the cured beef,and the marinated beef produced by the vacuum tumbling process showed good results in terms of improved product yield,texture characteristics,tenderness and colour,as well as increased moisture content and reduced cooking losses and water activity.Both low-sodium substitute salts formulation and vacuum tumbling reduced the relaxation time of immobilized water,increased the water holding capacity of the myogenic fibre,increased the order of the protein structure and changed the microstructure.This suggests that the combination of low-sodium substitute salts and vacuum tumbling can improve the overall quality of the product by affecting the microstructure and water distribution of the marinated beef.(4)Changes in mass transfer pattern and moisture distribution of compound low-sodium substitute salts marinated beef in the curing processUnder static curing conditions,the amount of product yeid,moisture content and salt content of the marinated beef was lower in the L group and the low-sodium substitute salts formulation(H)group than in the F group.The GR-L group was higher in mass and moisture content and lower in salt content than the L group of the same curing formulation,tending to equilibrate after curing time up to 120 min.The L-lysine and sorbitol additives in group L had no significant effect on the osmotic absorption of sodium,calcium and magnesium ions in the marinated beef,and the vacuum tumbling treatment had a facilitative effect on the osmotic absorption of potassium ions.The compound low-sodium substitute salts formulation and vacuum tumbling treatment can reduce the immobilized water and free water in the marinated beef during the curing process and can enhance the water holding capacity of low-sodium meat products during the curing process.