Processing method for improving water holding capacity of beef

A processing method and water-holding technology, which is applied in the field of processing to improve the water-holding capacity of beef, can solve the problems of poor sensory eating quality and poor water-holding capacity of beef, and achieve the effect of increasing sensory eating quality and improving water-holding capacity

Inactive Publication Date: 2019-11-05
BENGBU COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a processing method for improving the water-holding capacity of beef, so as to solve the problem of poor water-holding capacity of beef mentioned in the above-mentioned background technology, resulting in poor sensory eating quality of beef

Method used

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  • Processing method for improving water holding capacity of beef
  • Processing method for improving water holding capacity of beef
  • Processing method for improving water holding capacity of beef

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Sodium caseinate (0.1%—0.5%), xanthan gum (0.1%—0.5%), sodium alginate (0.1%—0.5%), sodium tripolyphosphate (0.1%—0.5%); Sodium, xanthan gum, sodium alginate and sodium tripolyphosphate are divided into 5 groups according to the proportion, and an appropriate amount of water is added to dissolve each group of sodium caseinate, xanthan gum, sodium alginate and sodium tripolyphosphate solution; take the beef out of the freezer of the refrigerator and thaw it. After the beef is completely thawed, wash it with clean water, and then evenly cut it into several beef pieces with a mass of 10g; weigh 10g of beef, slice it and put it in a blast drying oven at 110°C Dry in medium for 4 hours, take it out and weigh it, put it in the drying oven again for 1 hour and weigh it until the constant weight observation error is 0.002g, then calculate the moisture content; put several equally cut meat samples into the prepared water-retaining agent solution In the process, after the beef fu...

Embodiment 2

[0027] The concentrations of sodium caseinate, xanthan gum, sodium alginate, and sodium tripolyphosphate were all configured to be 0.1%, and other conditions were the same as in Example 1.

Embodiment 3

[0029] The concentrations of sodium caseinate, xanthan gum, sodium alginate, and sodium tripolyphosphate were all configured to be 0.2%, and other conditions were the same as in Example 1.

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Abstract

The invention discloses a processing method for improving water holding capacity of beef. The method comprises the following steps: S1, preparing ingredients: sodium caseinate (0.1%-0.5%), xanthan gum(0.1%-0.5%), sodium alginate (0.1%-0. 5%), and sodium tripolyphosphate (0.1%-0.5%); and S2, ingredients mixing: sodium caseinate, xanthan gum, sodium alginate and sodium tripolyphosphate are dividedinto 5 groups according to the proportion, and in each group of sodium caseinate, xanthan gum, sodium alginate and sodium tripolyphosphate, an appropriate amount of water is added for dissolving to prepare a solution. The method combines sodium caseinate, xanthan gum, sodium alginate and sodium tripolyphosphate at different concentrations with beef by means of a single factor experiment and an orthogonal test design analysis method, the optimum concentration of each solution on the water holding capacity of beef is calculated by many experiments, the sodium alginate with a concentration of 0.4% has the best effect on the water holding capacity of beef, so that sodium alginate can be selected to increase the water holding capacity of the beef, and the sensory eating quality of the meat product is improved.

Description

technical field [0001] The invention relates to the technical field related to food, in particular to a processing method for improving the water holding capacity of beef. Background technique [0002] In the process of transportation, storage and meat product processing, the muscle of the cattle obtained after the cattle are slaughtered is called the water-holding capacity of the beef, and the texture, tenderness and slice of the beef products. Various quality indicators and economic indicators such as flexibility, elasticity, and yield are directly related to the level of water holding capacity of beef. During the development of modern animal husbandry and meat processing industry, people have been provided with rich and varied meat products. However, during the process of meat processing, storage and transportation, and when it is sold in the meat factory and the market, it is easy to cause a large loss of meat juice. Excessive loss of gravy has seriously affected the s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/70A23L13/10A23L29/00A23L29/269A23L29/20
CPCA23V2002/00A23L13/10A23L13/42A23L13/72A23L29/03A23L29/20A23L29/27A23V2250/5086
Inventor 武杰孙秀权徐静
Owner BENGBU COLLEGE
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