Effect of marinated process on the quality and flavor of Hunan flavor marinated beef

Authors

YU Kun, College of Food Science and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000 , China ；Key Laboratory of Bean Products Processing and Safety Control, Shaoyang, Hunan 422000 , China
ZHAO Liang-zhong, College of Food Science and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000 , China ；Key Laboratory of Bean Products Processing and Safety Control, Shaoyang, Hunan 422000 , China
YIN Shi-xian, Jinzi Food Group Co., Ltd., Yueyang, Hunan 414000 , China
LIU Bin-bin, Jinzi Food Group Co., Ltd., Yueyang, Hunan 414000 , China
SHU Min, College of Food Science and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000 , China

Abstract

Objective:This study aimed to provide a theoretical support for enhancing the quality of Hunan flavor marinated beef and improve the marinated process.Methods:The laws of beef quality and flavor change during pulse marinated, vacuum marinated micro pressure marinated and traditional marinated were investigated.Results:The NaCl content and percentage loss from cooked increased gradually in each marinated process beef with increased marinated time. The chromatic difference L* value decreased gradually, and the chewiness, hardness, elasticity increased first and then decreased. The sensory evaluation found the highest score and the time required to reach the highest score of pulse marination, vacuum marination, micro pressure marination and traditional marination were 89.6, 85.2, 86.1, 83.6, and 2.7 h, 3.0 h, 3.0 h, 4.0 h, respectively, Pulse marination had the highest sensory evaluation and the shortest time was required to reach the highest score. At the highest sensory score, the loss ratio of cooked was 23.18% in pulse marinated beef, which was lower than that of micro pressure marinated and traditional marinated (P＜0.05), and the chewability, hardness and elasticity were 5.15 N, 11.21 N and 0.782 mm, respectively,and these was superior to those of the other three marinated beef (P＜0.05), Muscle fiber bundles of pulse marinated beef were the least disruption in muscle tissue and the greatest gap between muscle fibers. The relative content of characteristic aroma compounds included Hunan flavor such as lauraldehyde, ethyl laurate and eugenol was highest at 12.3% in pulse marinated beef.Conclusion:Pulse marination is most suitable for Hunan flavor marinated production and can effectively improve the yield and food quality.

Publication Date

7-7-2022

First Page

217

Last Page

226

DOI

10.13652/j.spjx.1003.5788.2022.90073

Recommended Citation

Kun, YU; Liang-zhong, ZHAO; Shi-xian, YIN; Bin-bin, LIU; and Min, SHU (2022) "Effect of marinated process on the quality and flavor of Hunan flavor marinated beef," Food and Machinery: Vol. 38: Iss. 3, Article 35.
DOI: 10.13652/j.spjx.1003.5788.2022.90073
Available at: https://www.ifoodmm.cn/journal/vol38/iss3/35

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