阅读说明：本技术 一种利用高压静电场提高发酵牛肉品质的方法 (Method for improving quality of fermented beef by using high-voltage electrostatic field ) 是由 张松山 于辉 雷元华 谢鹏 王香媛 孙宝忠 李海鹏 王欢 刘璇 于 2019-11-04 设计创作，主要内容包括：本发明公开了一种利用高压静电场提高发酵牛肉品质的方法。本发明选取牛小黄瓜条进行腌制、发酵、风干、真空包装,探究高压静电场在后成熟阶段对发酵牛肉品质的影响,取五个时间节点测定发酵牛肉的相关食用品质,与自然冷藏进行对照。结论表明,高压静电场有助于提高发酵牛肉后成熟阶段L*亮度值,对pH和水分含量无显著的影响,可以提升发酵牛肉的硬度和咀嚼性,改善发酵牛肉的嫩度。(The invention discloses a method for improving the quality of fermented beef by using a high-voltage electrostatic field. According to the invention, the small beef cucumber strips are selected for pickling, fermenting, air-drying and vacuum packaging, the influence of a high-voltage electrostatic field on the quality of the fermented beef in the later maturation stage is explored, five time nodes are taken to measure the related edible quality of the fermented beef, and the method is compared with natural refrigeration. The conclusion shows that the high-voltage electrostatic field is helpful for increasing the L-brightness value of the fermented beef in the post-maturation stage, has no obvious influence on the pH value and the moisture content, and can improve the hardness and the chewiness of the fermented beef and the tenderness of the fermented beef.)

1. The application of the high-voltage electrostatic field or the combination of the high-voltage electrostatic field and refrigeration in improving the quality of the fermented beef.

2. The application of the high-voltage electrostatic field or the combination of the high-voltage electrostatic field and refrigeration in maintaining at least one of the brightness value L, the yellowness value b and the texture property of the fermented beef.

3. The application of the high-voltage electrostatic field or the combination of the high-voltage electrostatic field and refrigeration in improving at least one of the hardness, the chewiness and the tenderness of the fermented beef.

4. A method for improving the quality of fermented beef comprises the following steps: and (3) placing the fermented beef to be treated in a high-voltage electrostatic field for refrigeration.

5. A method of maintaining at least one of a brightness value L, a yellowness value b, and a textural property of fermented beef, comprising: and (3) placing the fermented beef to be treated in a high-voltage electrostatic field for refrigeration.

6. A method of increasing at least one of firmness, chewiness, and tenderness of fermented beef, comprising: and (3) placing the fermented beef to be treated in a high-voltage electrostatic field for refrigeration.

7. And (3) treating the fermented beef by using a high-voltage electrostatic field or a combination of the high-voltage electrostatic field and refrigeration to obtain the product.

8. The use or method or product according to any one of claims 1 to 7, wherein: in the high-voltage electrostatic field, the voltage is 2500-.

9. The use or method or product of claim 8, wherein: in the high-voltage electrostatic field, the voltage is 3000V.

10. The use or method or product according to any one of claims 1 to 9, wherein: in the cold storage, the cold storage time is more than 1 day; specifically 14 days; the refrigeration temperature is 0-4 ℃.

Technical Field

The invention belongs to the field of food, and relates to a method for improving the quality of fermented beef by using a high-voltage electrostatic field.

Background

Beef is the second largest meat food in China, and the sale quantity of the beef is only lower than that of pork. Beef has low fat and high protein nutritive value, is well liked by Chinese people and is called as a meat prouder by Chinese people. However, most beef products have poor chewiness, dark color and poor flavor experience, and researches show that the texture, color, aroma and taste of finished products can be obviously improved by using microbial fermentation and biodegradation, so that the purchasing desire of people is enhanced. The fermented meat products have long history and mainly comprise products such as sausage, ham, cured meat and the like. The fermented beef selects beef as a raw material, and is fermented into a special-flavor fermented meat product with long storage period by utilizing self or added microorganisms under the condition of specific temperature and humidity [2 ]. Fermented beef has originated in the sixties and seventies of the twentieth century, has a long history, but mainly adopts a manual process, because process technology and quality yield problems are not suitable for factory production to meet the needs of the public, then numerous researchers have conducted intensive research and development on process technology optimization, and have conducted beneficial exploration and remarkable progress on tenderization mode, microbial fermentation process, drying mode and the like before meat curing.

Flavor is the primary quality of food quality and is composed of aroma and taste, the aroma is the key to determining whether a consumer purchases the food as the first sensory factor, and the largest contributor to aroma is the volatile compound in the product. Most volatile compounds are formed in a series of biochemical reactions in the fermentation, air-drying and maturation stages, generated substances are extremely unstable, the content is low, no rule can be followed, the types or the concentrations of products are different, the flavor component content and the aroma are different, and therefore the research difficulty is high. In recent years, scholars at home and abroad have conducted a great deal of research on volatile flavor substances in different fermented meat products, about more than 400 types of fermented sausages are detected, and more than 200 types of dry-cured hams are detected, and because some volatile flavor substances have high threshold values, all flavor substances do not contribute to the formation of fragrance.

The high voltage electrostatic field technology is a non-thermal processing technology, and a uniform and non-uniform electric field is formed by a high voltage power supply and electrodes with different shapes, and the transmission of heat and mass is changed under the action of electric fluid mechanical parameters such as polarization force, corona wind and the like, so that certain influence is generated on life activities. The high-voltage electrostatic field technology has the advantages of environmental protection, no pollution, low energy consumption, capability of balancing the temperature of the product and the like. Research on high voltage electrostatic field technology began in the sixties and seventies of the last century, with a major research area in the food and agricultural product processing areas. In recent years, the high-voltage electrostatic field is mainly used for the researches on food thawing and acid discharge treatment, microbial growth inhibition, product drying, fresh-keeping storage of picked fruits and vegetables and the like.

The traditional natural fermentation mode is generally adopted for the fermented beef, the fermentation maturation time is long, the fermented beef is easily influenced by the ambient temperature and humidity, and the quality stability of the beef is poor.

Disclosure of Invention

Aiming at the defects of the existing products, the research adopts a high-voltage electrostatic field to treat the fermented beef, measures the related quality of the fermented beef and compares the measured quality with a naturally refrigerated sample, discusses the influence of the high-voltage electrostatic field on the quality of the processed product and the tenderness of the meat product, provides scientific theoretical basis for the industrial standardization of the fermented beef, theoretically explores the research of the tenderization mechanism of the high-voltage electrostatic field, and provides a new idea for the research range of the high-voltage electrostatic field.

The invention aims to provide a method for improving the quality of fermented beef by using a high-voltage electrostatic field.

The invention claims application of high-voltage electrostatic field or combination of high-voltage electrostatic field and refrigeration in improving the quality of fermented beef.

The invention also claims the application of the high-voltage electrostatic field or the combination of the high-voltage electrostatic field and the refrigeration in maintaining at least one of the brightness value L, the yellowness value b and the texture property of the fermented beef.

The invention also claims the use of a high voltage electrostatic field or a combination of a high voltage electrostatic field and refrigeration to improve at least one of the hardness, chewiness and tenderness of fermented beef.

The invention also provides a method for improving the quality of the fermented beef, which comprises the following steps: and (3) placing the fermented beef to be treated in a high-voltage electrostatic field for refrigeration.

The invention also claims a method of maintaining at least one of the brightness values L, the yellowness values b, and the textural properties of fermented beef, comprising: and (3) placing the fermented beef to be treated in a high-voltage electrostatic field for refrigeration.

The present invention also claims a method of increasing at least one of hardness, chewiness, and tenderness of fermented beef comprising: and (3) placing the fermented beef to be treated in a high-voltage electrostatic field for refrigeration.

The invention also claims a product obtained by treating the fermented beef by combining the high-voltage electrostatic field or the high-voltage electrostatic field and refrigeration.

Specifically, in the high-voltage electrostatic field, the voltage is 2500-;

more specifically, in the high-voltage electrostatic field, the voltage is 3000V.

In the cold storage, the cold storage time is more than 1 day; specifically 14 days or 10 days or 7 days or 3 days or 1 day; the refrigerating temperature is 0-4 ℃.

In the fermented beef, the beef can be various beef, such as small cucumber strips.

According to the invention, the small beef cucumber strips are selected for pickling, fermenting, air-drying and vacuum packaging, the influence of a high-voltage electrostatic field on the quality of the fermented beef in the later maturation stage is explored, five time nodes are taken to measure the related edible quality of the fermented beef, and the method is compared with natural refrigeration. The conclusion shows that the high-voltage electrostatic field is helpful for increasing the L-brightness value of the fermented beef in the post-maturation stage, has no obvious influence on the pH value and the moisture content, and can improve the hardness and the chewiness of the fermented beef and the tenderness of the fermented beef.

Drawings

FIG. 1 shows the pH change of fermented beef in different treatment modes.

FIG. 2 shows the variation of moisture content in different treatment modes of fermented beef.

Fig. 3 is a gas phase ion mobility spectrum of the sample.

Fig. 4 is a Gallery Plot of volatile organic compounds selected from gas phase ion mobility spectrograms.

FIG. 5 is a process flow.

Detailed Description

The present invention will be further illustrated with reference to the following specific examples, but the present invention is not limited to the following examples. The method is a conventional method unless otherwise specified. The starting materials are commercially available from the open literature unless otherwise specified.