摘要
研究了不同风味酱牛肉的滋味和色泽。结果表明,产品可接受感官分值范围42～52分;主要滋味物质:总糖0.18～0.64g/100g、NaCl0.40～2.10%、肌苷酸0.36～1.13mg/g;内部颜色:L*40～50、a*10～14、b*13～17;外部颜色:L*27～35、a*7～12、b*13～19。基于分析结果筛选出一种滋味和色泽能被广泛接受的酱牛肉工艺配方。
Tastes and luster of braised beef with soy sauce with vary flavor were studied on. Results of sensory evaluation were between 42 and 52.Contents of sugar、NaCl、IMP were , 0.18～0.64g/100g, 0.40～2.10%, 0.36～1.13mg/g, respectively. Range of inner luster were L* 40～50、a*10～14、b*13～17, that of outer luster were L*27～35、a*7～12、b*13～19. The results showed acceptable characteristics of the products. A prescription of traditional Chinese braised beef with soy sauce was selected based on the analysis.
出处
《肉类研究》
2008年第6期15-17,共3页
Meat Research
基金
国家科技部“十一五”科技支撑计划项目(2006BAD05A15)
关键词
传统中式肉制品
酱牛肉
滋味
色泽
Traditional Chinese meat products
Braised beef with soy sauce
Taste
Luster
