The application effect of fermented beef seasoning base in beef cake is studied.

Abstract: Frozen bovine bone and bone after hot-pressure dip, enzyme solution, fermentation and merade reaction to make fermented beef seasoning base ( ) with fresh beef front shoulder meat as raw material to add different proportions of pickled preparation to make beef patties made of beef patties are negative control (neither added nor added), positive control () group (add different proportions) and experimental groupAfter the sensory evaluation of the beef patties, the redness value (), value, sulfur barbiturate reaction () and nitrite residue of beef patties were determined during storage under the condition of cThe results showed that the beef patty color and tender flavor of the group and the experimental group were obviously improved, the higher value and nitrite residue of the experimental group were added, and the quality of the beef cake taste, color and flavor added and the quality of beef cake made from the compound was improved
Traditional meat flavoring base material is usually animal resources (meat or bone) as raw materials by heat pressure dipping, enzyme hydrolysis, merade heat reaction and preparation and other processes prepared to be used in meat products can play the role of flavoring flavoring flavoring currently on the market meat flavoring base is roughly divided into mixed, thermally reactive and conciliating three categoriesThe rapid development of meat-flavored seasoning base material has been widely used in flavorproduct products whose quality directly affects the flavor and quality of flavored foodWith the vigorous development of the food industry meat flavoring base gradually become the focus of competition for flavored products Scholars on meat flavoring base mainly focused on the establishment of meat flavor system, aroma composition separation, extraction and its efficacy research (antioxidant effect, aroma-adding effect, emulsification effect, stabilizing effect and cross-linking with protein, etc.)Qi Jingkai and other homemade bovine bone flavor removal co-nitrogen double (ethyl benzene and pyrethroid) diamine salt (() free radicals () , dibenzo-tri-nitrogenzien () free radicals () and its antioxidant properties have been found to find that bovine bone meat flavor has a clean-up effect on the free radicals and the strongest antioxidant capacity in the systemDing Xiaoqiang and others found that the antioxidant ability of the fish protease solution was greatly improved by the melade heat reaction as a food additive with excellent antioxidant properties
Microbes produce flavorsubstances in the metabolic process At present, some scholars have reported the preparation process of fermented meat flavoring baseLi Songyao and others used the fermentation of mold spores and salt-resistant yeast to study a method of fermentation preparation meat flavoring base material after steaming and sterilizing the raw meat by steaming mold spores using enzymes produced during the mold metabolism process to enzyme the material to produce a special fermentation aroma; On this basis, added protease further enzyme solution in the resulting enzyme solution to add amino acids and reducing sugar and other fermented meat flavoring base made by merade reactionWei Xin and so on in the enzyme hydrolysis and Merad reaction based on the development of pure-bred fermentation or semi-fermentation combined enzyme hydrolysis and Merad heat reaction to prepare meat flavoring base method to inoculate fermentation bacteria to ferment raw meat and select the appropriate factor level to optimize fermentation conditions prepared productmeat overflowStudies have shown that meat flavoring base materials for meat products can play a role in flavoring, flavoring, antibacterial and antioxidant, and after fermentation of the seasoning base has the role of promoting hair color This is one of the roles of meat products processing Central Asian nitrates, but no scholars have conducted systematic research to prove its feasibility of replacing nitrite
The fermented beef flavoring base material used in this study is based on the end of beef bone and bone as raw materials prepared by hot pressure dip, enzyme solution, fermentation and merad reaction pre-testing found that it has a special flavor to add it to the beef cake with hair color, flavoring function but also has the function of antibacterial, antioxidant and so onAdd different proportions to the beef patties to the positive control group without adding as a negative control group for sensory evaluation of the beef cake and to determine the physical and chemical index (redness value (), value, sulfur barbiturate acid reaction value () and nitrite residue) in the beef patties to evaluate the feasibility of substitution or partial replacement of nitrite to provide theoretical basis and data support for actual production
Materials and methods Materials and reagents The end of the bone (frozen oxen body saw sizzle left behind the meat bone-bone ratio:) Tianjin Hanging Moon Food Co., Ltd.;
Flavor protease (), protease () Danish Novozymes Company; (Xuccostapal staphylococcus aureus) Italian Saco Company; Compound phosphate Qingdao Food Feast Big Kitchen Food Co., Ltd.; Sodium Ascorticacid Zhengzhou Whole Foods Trade Co., Ltd.; Sodium Nitriat Guangzhou Xin flavor food Ingredients Mall; thiobarbital acid, triclosan, chloromethane, potassium chloride, hydrochloric acid, potassium iron cyanide, zinc acetate, ice acetic acid, sodium boric acid, sulphate acid and hydrochloric acid naedyamine group chemical reagent Co., Ltd
Instruments and Equipment Chromameter Japan Co., Ltd.; Electronic Balance Sedolis Scientific Instruments (Beijing) Co., Ltd.; High temperature, high-temperature, high-pressure sterilization pot Japan Company; thermostats Shanghai Heng Scientific Instrumentcos Co., Ltd.; high-speed refrigeration centrifuges Germany Company; homogenizer Shanghai Flock Liquid Machinery Manufacturing Co., Ltd.; UV photophotometer Japan's Sajima Co., Ltd.; acid meter American Auhaus InstrumentS Co., Ltd
Methods Preparation Reference to the pre-study preparation of this laboratory
Experimental design The specific group design of the beef cake experimental set-up group with beef shoulder meat as raw material is shown in the tableThe control ( ) group with no addition of any pickled formulations was a positive control group to add different proportions of nitrite saaries to add different proportions or to re-match with different proportions as an experimental group
According to the grouping and design of the table, the meat filling is well mixed and well-picked under the conditions of the mold to be placed in the mold after the oil fried into beef patties aseptic environment cooling packaging stored under the conditions of the degree CSensory evaluation of fresh products and determination of their values, values and nitrite residues when stored 、、、
Indicator Measurement Sensory Evaluation A sensory assessment team (male and female) is composed of specially trained food professionalsAll assessors should be in the sensory assessment area before conducting sensory assessment to accommodate the environment in the taste assessment when the evaluator spent the evaluation of each sample with water to reduce the interaction between the samplesThe specific rating criteria for the sensory rating of beef patties are shown in the table
The measureof multiple measurements of the positive and negative sides of the sample were averaged after the beef patty was cut off the epidermis and the growth strip was cut with a cling film wrapped in a layer chromatic aberration meter after correction
The determination of nitrite residues refers to the determination of nitrates and nitrates in Central Asia, the national standard food for food safety
Value determination reference and other methods and make appropriate modificationsTake the broken meat sample into the centrifuge tube and add the reserve liquid (hydrochloric acid containing thiobarbital and triclosan acid) boiling water bath;
Value measurement Reference - "National food safety standard food value determination."
Data Processing Software Uses Software to Calculate the Average of Each Indicator and Standard Difference sedituated the difference significance of the data using the program in the software to analyze the difference significance of the data () using software drawing
Results and analysis of the sensational evaluation results of beef patties Note: the same column of lowercase letters different indication of significant differences (Table is the same
From the table can be seen: the group of beef cake scoring of the various sensory indicators are significantly lower than the other groups, the comparison group and, group can see the taste, color, taste and odor score with or increase in the amount of added and increase, the difference in texture between products is not significant and used in beef cake can play a role in improving color, improve flavor but no significant impact on the texture of beef cake The color score of the group beef cake is much lower than that of the group because nitrite has a hair color effect in meat products so the group's beef cake is brightly colored; Compared with the group, the taste, color, taste and odor score of the group of beef patties were significantly improved, with the largest difference in taste and color score () indicating that nitrite and simultaneous effect made the color and flavor of the beef cake were significantly enhanced The results of sensory evaluation of beef patties showed that the effect of coloring, adding and adding meat products and the compounding (group) would make the beef cake's sensory score higher and nitrite scored best when nitrites were added
Changes in the storage process of beef patties are significantly lower than those of the rest group (, and groups) (and no significant differences between the groups) during the storage period Group beef patties due to the addition of nitrite significantly increased due to nitrite has a color effect of acidic conditions nitrite into nitrite nitric acid unstable normal temperature decomposition into nitrous-nitriic nitrosandronic and hemoglobin in the meat combined to produce stable nitromyalbum myogin and nitrohemoglobin to make the meat products appear bright red The added beef patties were significantly higher than the group () slightly lower than the group because lactic acid bacteria, staphylococcus, etc prepared by microbial fermentation based on the end of bovine bone and meat, etc in the absence of nitrites can make high-iron myoglobin into nitromyalbum hemoglobin to play a role in the hair color The difference between the products used in the beef patty (group) after the compounding does not significantly indicate that the addition can have a comparable hair color effect
The change of the value of beef cake in the process of storage of beef cake is not much change dissoty in the process of storage of beef cake in the table With the extension of storage time the value of beef patties overall upward trend because as the storage time extends the effect of muscle protein will decrease in microbial metabolites and endogenous enzymes to resolve the polypeptides and amino acids release alkaline group values increased In the laboratory's earlier study, it was found that adding more than the beef patty would lead to lower values and lower values that exacerbate protein degeneration and make the product taste coarse The amount of addition in this study was analyzed according to the results of the value measurement between the values and the analysis of the reduction of the value of beef cake added during the storage period was the most appropriate pickled preparation addition in the beef cake processing
The change value of the value of beef cake storage process is an important indicator of the evaluation of the degree of fat oxidation of meat products and the degree of fat oxidation is positively correlated with fat oxidation will produce acid, aldehyde, ketone and other substances to increase the degree of acidification fat oxidation degree will also produce free radicals to destroy the pigment in meat products leading to a decline in meat product quality
The value of the group beef cake as can be seen from the table increases overall with the extension of storage time The value of the group beef patties was always lower because nitrite had antioxidant properties, and the value of the group beef patties was higher than the group but always lower than the group description added in this study In addition, the higher the addition of the higher its antioxidant capacity, the stronger the value of the group is sometimes higher than the group may be due to its own containing a certain amount of fat () in the beef patty storage process of their own fat oxidation caused the value increased In the next study, consideration may be given to removing the fat in to avoid spoiling of the product caused by its own oxidation
Changes in nitrite residues in the process of beef cake storage Show a downward trend in nitrite residues in the storage process of beef cake, indicating that nitrites are used to promote the process of beef cake hair color, antibacterial and antioxidant The nitrite residue of group and group beef cake storage is always higher than the national standard () indicating that the nitrite in the initial stage of product storage has not fully functioned until the day when the low dose of nitrite group (group) and group meet the standard which greatly reduces the safety of the product The nitrite residue of the group beef cake was lower than the group at the first day of storage and was always lower than the group, and the nitrite residue in the group beef cake on the first day of storage was much lower than that of the close group ( ) The downward trend in nitrite-only nitrate residues in Central Asian Central Asian nitrates was slower, while the trend of a sharp decline in the nitrite and simultaneous lying of the beef cake showed a sharp decline in nitrite residues in the day, indicating that it would promote the efficacy of nitrites and thus avoid exceeding the nitrate residues of beef patties The effect difference of the lowest different additions of the minimum different addition amount of the only added beef patty central Asian nitrate residue was not obvious from the indicator of the nitrate residue of beef patties in Central Asia
Conclusion Different additions and repaired beef patties have some influence on color, flavor, fat oxidation and nitrite residue The addition of the beef cake can significantly enhance the flavor addition of the higher the flavor score, different proportions of the compound ingafer is higher than the flavor score of the beef cake added separately, the addition can play a role in hair color and hair color effect can reach the same level as adding nitrite, compared with nitrite only added product nitrite residue low product safety Taking into account the color, taste, antioxidant effect and nitrite residue of each group of products will be added to the beef cake after the combination of the product color attractive, unique flavor and high safety to apply it to meat products to replace the nitrite has a broad market prospects
Citation Format: The application effect of fermented beef seasoning base materialsuch as Ma Yizhen Liu Yiming in beef cake Meat Research Xiaoxiao-Wan Ma Yiming Han Yiming Li Wei Shixuan (Tianjin Agricultural College Engineering and Technology College Tianjin; Tianjin Agricultural Agricultural Agricultural Research Technology Center Tianjin; Tianjin Institute of Food Science and Bioengineering Tianjin) Communication Author Profile: Shi Wei (Si-Wei-) Female Assistant Researcher's Research Direction for Signal Processing : Introduction of the first author: Xiaopan (-) Female Research Intern Master's research direction for animal products processing quality : Fund Project: Tianjin Agricultural College Graduate Innovation and Cultivation Project (); Tianjin Agricultural Commission Science and Technology Cooperation Project () Source: Meat Research.