阅读说明：本技术 一种不同处理工艺处理的牛排感官差异的评价方法 (method for evaluating sensory differences of steaks treated by different treatment processes ) 是由 李孙宝 刘新涛 王殿洋 朱书荣 许剑煌 于 2018-05-28 设计创作，主要内容包括：本发明涉及牛排加工技术领域,且公开了一种不同处理工艺处理的牛排感官差异的评价方法,包括：采用质构仪穿刺法和质地多面分析(TPA)试验法,对通过方法处理的不同部位的牛肉样品品质进行较为全面和系统的分析研究,旨在通过质构仪较为全面的分析测量,研究质构仪分析结果与牛肉口感一致性的评价。该不同处理工艺处理的牛排感官差异的评价方法,通过利用质构仪的穿刺探头T372—33,依次穿透牛肉样品的几何中心,然后再利用质构仪的检测探头两次下压测定不同浸泡牛肉的质地特性,能够使得通过对比得出的结果更加的准确和科学,能够有效的建立以质构仪为核心的牛排品质的客观、科学评价及质量监控体系。(the invention relates to the technical field of beefsteak processing, and discloses a method for evaluating sensory differences of beefsteak processed by different processing technologies, which comprises the following steps: the texture analyzer puncture method and the texture multi-surface analysis (TPA) test method are adopted to comprehensively and systematically analyze and research the quality of beef samples at different parts processed by the method, and the purpose is to research the evaluation of the consistency of the analysis result of the texture analyzer and the beef taste through the comprehensive analysis and measurement of the texture analyzer. According to the evaluation method for sensory differences of the beefsteak treated by different treatment processes, the puncture probes T372-33 of the texture analyzer are utilized to sequentially penetrate through the geometric center of a beef sample, and then the detection probes of the texture analyzer are utilized to press down for two times to measure the texture characteristics of different soaked beef, so that the result obtained by comparison can be more accurate and scientific, and an objective and scientific evaluation and quality monitoring system for the beefsteak quality taking the texture analyzer as the core can be effectively established.)

1. a method for evaluating sensory differences of steaks treated by different treatment processes is characterized by comprising the following steps: the texture analyzer puncture method and the texture multi-surface analysis (TPA) test method are adopted to comprehensively and systematically analyze and research the quality of beef samples at different parts processed by the method, and the objective and scientific quality evaluation system is established for company products by comprehensively analyzing and measuring the texture analyzer and researching the evaluation of the consistency of the analysis result of the texture analyzer and the taste of the beef.

2. The method for evaluating the sensory difference of beefsteak treated by different treatment processes according to claim 1, wherein the sensory difference of beefsteak treated by different treatment processes comprises the following steps: the method comprises the following steps:

1) collecting beef at different parts, performing quality inspection to meet the requirements, freezing the beef, and freezing;

2) Taking out beef without thawing, cutting oil bloom, and cutting the beef into three small squares with different masses according to the size of the beef;

3) Preparing different pickling solutions, thawing the beef steaks divided into three types with different qualities, adding the beef steaks into different pickling barrels, and pickling for a period of time under the condition that different pickling solutions are used for pickling;

4) Then turning over and pickling for a period of time, taking out the steaks, and sequentially penetrating the three steaks with different masses by using a puncture probe T372-33 of a texture analyzer, wherein each steak with different masses is subjected to three parallel tests;

5) Secondly, pressing down twice by using a detection probe of a texture analyzer to measure the texture characteristics of the beef soaked in different pickling solutions, and performing three parallel tests on each beefsteak with different qualities, wherein corresponding texture parameters are experimental indexes;

6) cutting the meat sample into meat blocks of 1cm multiplied by 5mm by a cutter, and sequentially evaluating the meat sample by a sensory evaluation expert;

7) Comparing the TPA detection result and the texture analyzer puncture probe detection result with sensory evaluation, and obtaining sensory difference results of the beefsteak treated by different treatment processes according to the comparison.

3. the method for evaluating the sensory difference of beefsteak treated by different treatment processes according to claim 1, wherein the sensory difference of beefsteak treated by different treatment processes comprises the following steps: according to the first step, beef of a ox head part and beef of a bracket part can be taken, the weight of the beef is weighed by an electronic scale, the weight of each part does not exceed five kilograms, and the beef is frozen by a refrigerator, wherein the temperature of the refrigerator is lower than ten ℃.

4. the method for evaluating the sensory difference of beefsteak treated by different treatment processes according to claim 1, wherein the sensory difference of beefsteak treated by different treatment processes comprises the following steps: according to the second step, the beef at the two parts is cut into small blocks of 110-120g, 138-148g and 178-188g, which are respectively placed at different positions for easy distinction.

5. The method for evaluating the sensory difference of beefsteak treated by different treatment processes according to claim 1, wherein the sensory difference of beefsteak treated by different treatment processes comprises the following steps: and (3) respectively putting the beef with different qualities into different pickling barrels according to the third step, pickling for 1-4 hours under the condition that the pickling liquid is kept below fifteen ℃, and pickling for 1-4 hours after turning over.

6. The method for evaluating the sensory difference of beefsteak treated by different treatment processes according to claim 1, wherein the sensory difference of beefsteak treated by different treatment processes comprises the following steps: the beef samples were tested at room temperature according to the procedure four, each sample was subjected to 3 replicates and the control sample was run multiple times, under the following test conditions: the descending speed of the probe before the test is 2mm/s, the testing speed is 1mm/s, and the return speed of the probe after the test is 5 mm/s.

7. The method for evaluating the sensory difference of beefsteak treated by different treatment processes according to claim 1, wherein the sensory difference of beefsteak treated by different treatment processes comprises the following steps: the samples were tested at room temperature according to the fifth procedure, and 3 replicates of each sample were run under the following conditions: the deformation of the pressed sample is 75%, the descending speed of the probe before the test is 2mm/s, the test speed is 1mm/s, the return speed of the probe after the test is 5mm/s, the trigger force is 3g, and the type of the probe is P/5.

8. The method for evaluating the sensory difference of beefsteak treated by different treatment processes according to claim 1, wherein the sensory difference of beefsteak treated by different treatment processes comprises the following steps: according to the procedure six sensory evaluation panel consisting of 12 persons, sensory evaluations included 5 evaluation items of initial tenderness, overall tenderness, juiciness, flavor and overall acceptability, with 9 points for evaluation, initial tenderness and overall tenderness respectively (1 = extra old, 9= extra tender); juicy (1 = very dry, 9= very juicy); flavor and overall acceptability (1 = very dislike, 9= very like), initial tenderness refers to the tenderness felt at the first bite; the total tenderness refers to the number of times of chewing required before the meat sample is swallowed; juiciness means that the amount of juice released by the samples which are chewed 3-4 times first is evaluated in a special sensory evaluation chamber for 48 times, 6 samples are evaluated each time, the evaluation codes are randomly coded according to a computer, the samples are arranged in a regular hexagon, and when the fried beefsteak samples are evaluated, experts replacing different samples need to rinse the mouth to prevent the former sample from interfering with the next sample.

9. The method for evaluating the sensory difference of beefsteak treated by different treatment processes according to claim 1, wherein the sensory difference of beefsteak treated by different treatment processes comprises the following steps: and seventhly, recording the comparison result according to the condition of the design table, and establishing an objective and scientific evaluation and quality monitoring system of the beef steak quality with the texture analyzer as the core according to the comparison result.

Technical Field

The invention relates to the technical field of beefsteak processing, in particular to a method for evaluating sensory differences of beefsteak processed by different processing technologies.

Background

The beefsteak, or steak, is a massive beef, one of the most common food in western food, the cooking method of beefsteak is mainly frying and roasting, in the middle and middle ages of Europe, pork and mutton are edible meat of common people, beef is a high-grade meat product of the king public noble people, and the noble beef is matched with pepper and spices which enjoy noble identity at that time for cooking and is supplied in special occasions to show the noble identity of the owner.

With the innovation of people and various different attempts, a plurality of beefsteak making methods with different tastes are tested, the beefsteaks treated according to different treatment processes have different tastes, and the beefsteaks are detected by using an instrument process and come in and go out with sensory detection, so that an error phenomenon can occur to people, and certain errors can occur to objective and scientific evaluation, so that the evaluation method for the sensory difference of the beefsteaks treated by different treatment processes is provided.

Disclosure of Invention

technical problem to be solved

aiming at the defects of the prior art, the invention provides the method for evaluating the sensory differences of the beefsteak treated by different treatment processes, which has the advantages of evaluating the sensory differences of the beefsteak treated by different treatment processes by a plurality of methods and the like, and solves the problems that the beefsteak treated by different treatment processes has useless taste, and when the beefsteak is detected by using an instrument process, the beefsteak comes in and goes out with the sensory detection, so that an error phenomenon can occur to people, and a certain error can occur to objective and scientific evaluation.

(II) technical scheme

In order to realize the purpose of the method for evaluating the sensory differences of the beefsteak treated by different treatment processes, the invention provides the following technical scheme: a method for evaluating sensory differences of steaks treated by different treatment processes comprises the following steps: the texture analyzer puncture method and the texture multi-surface analysis (TPA) test method are adopted to comprehensively and systematically analyze and research the quality of beef samples at different parts processed by the method, and the objective and scientific quality evaluation system is established for company products by comprehensively analyzing and measuring the texture analyzer and researching the evaluation of the consistency of the analysis result of the texture analyzer and the taste of the beef.

A method for evaluating sensory differences of steaks treated by different treatment processes comprises the following steps:

1) Collecting beef at different parts, performing quality inspection to meet the requirements, freezing the beef, and freezing;

2) taking out beef without thawing, cutting oil bloom, and cutting the beef into three small squares with different masses according to the size of the beef;

3) Preparing different pickling solutions, thawing the beef steaks divided into three types with different qualities, adding the beef steaks into different pickling barrels, and pickling for a period of time under the condition that different pickling solutions are used for pickling;

4) Then turning over and pickling for a period of time, taking out the steaks, and sequentially penetrating the three steaks with different masses by using a puncture probe T372-33 of a texture analyzer, wherein each steak with different masses is subjected to three parallel tests;

5) Secondly, pressing down twice by using a detection probe of a texture analyzer to measure the texture characteristics of the beef soaked in different pickling solutions, and performing three parallel tests on each beefsteak with different qualities, wherein corresponding texture parameters are experimental indexes;

6) cutting the meat sample into meat blocks of 1cm multiplied by 5mm by a cutter, and sequentially evaluating the meat sample by a sensory evaluation expert;

7) Comparing the TPA detection result and the texture analyzer puncture probe detection result with sensory evaluation, and obtaining sensory difference results of the beefsteak treated by different treatment processes according to the comparison.

Preferably, according to the first step, beef of a beef head part and beef of a beef leg part can be taken, the beef is weighed by an electronic scale, the mass of each part does not exceed five kilograms, the beef is frozen by a refrigerator, and the temperature of the refrigerator is lower than ten ℃.

Preferably, according to the second step, the beef in the two parts is cut into small blocks of 110-.

preferably, the beef with different quality is respectively put into different pickling barrels according to the third step, the pickling liquid is kept at fifteen ℃ for pickling for 1-4 hours, and the beef is pickled for 1-4 hours after being turned over.

preferably, 3 replicates of each sample are run at room temperature on the four beef samples according to the procedure, and a plurality of control samples, under the following test conditions: the descending speed of the probe before the test is 2mm/s, the testing speed is 1mm/s, and the return speed of the probe after the test is 5 mm/s.

preferably, the samples are tested at room temperature according to step five, and each sample is subjected to 3 parallel tests under the following test conditions: the deformation of the pressed sample is 75%, the descending speed of the probe before the test is 2mm/s, the test speed is 1mm/s, the return speed of the probe after the test is 5mm/s, the trigger force is 3g, and the type of the probe is P/5.

Preferably, the six-sensory panel consisted of 12 persons according to step six, sensory evaluations consisting of 5 evaluation items of initial tenderness, overall tenderness, juiciness, flavor and overall acceptability, evaluated in 9 points, initial tenderness and overall tenderness respectively (1 = very old, 9= very tender); juicy (1 = very dry, 9= very juicy); flavor and overall acceptability (1 = very dislike, 9= very like), initial tenderness refers to the tenderness felt at the first bite; the total tenderness refers to the number of times of chewing required before the meat sample is swallowed; juiciness means that the amount of juice released by the samples which are chewed 3-4 times first is evaluated in a special sensory evaluation chamber for 48 times, 6 samples are evaluated each time, the evaluation codes are randomly coded according to a computer, the samples are arranged in a regular hexagon, and when the fried beefsteak samples are evaluated, experts replacing different samples need to rinse the mouth to prevent the former sample from interfering with the next sample.

Preferably, the comparison result is recorded according to the condition of the design form in the seventh step, and an objective and scientific evaluation and quality monitoring system of the beef steak quality with the texture analyzer as the core is established according to the comparison result.

(III) advantageous effects

Compared with the prior art, the invention provides the method for evaluating the sensory differences of the beefsteak treated by different treatment processes, which has the following beneficial effects:

1. According to the method for evaluating the sensory difference of the beefsteak treated by different treatment processes, the puncture probes T372-33 of the texture analyzer are utilized to sequentially penetrate through the geometric center of a beef sample, the tenderness of the beef under different treatment conditions is analyzed, then the detection probes of the texture analyzer are utilized to press down for twice to measure the texture characteristics of different soaked beef, an index system measured by the texture analyzer is determined in a matching mode, and then the index system is compared with the sensory evaluation, so that the result obtained by comparison is more accurate and scientific, the problem that the taste of an eater is influenced due to inaccurate detection is solved, and an objective and scientific evaluation and quality monitoring system of the beefsteak quality with the texture analyzer as a core can be effectively established.

2. According to the method for evaluating the sensory differences of the beefsteak treated by different treatment processes, the beef at different parts is adopted and weighed, and the weight of the beef meets the required standard, so that the detection result is prevented from being influenced by the overlarge or undersize of the beef, the freshness of the beef can be guaranteed by freezing the beef, the beefsteak is better in taste when being processed, the beef is cut into small squares of 110 plus 120g, 138 plus 148g or 178 plus 188g on the appearance, the appearance is better seen, the detection aspect of the subsequent process is more convenient, and the detection can be conveniently carried out regardless of puncture, pressing down or oral administration due to the square shape.

Detailed Description

the technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

A method for evaluating sensory differences of steaks treated by different treatment processes comprises the following steps: the texture analyzer puncture method and the texture multi-surface analysis (TPA) test method are adopted to comprehensively and systematically analyze and research the quality of beef samples at different parts processed by the method, and the objective and scientific quality evaluation system is established for company products by comprehensively analyzing and measuring the texture analyzer and researching the evaluation of the consistency of the analysis result of the texture analyzer and the taste of the beef.

a method for evaluating sensory differences of steaks treated by different treatment processes comprises the following steps:

1) collecting beef at different parts, performing quality inspection to enable the beef to meet requirements, freezing the beef, weighing the beef at the head part and the beef at the leg part according to the step I after the freezing is finished, wherein the mass of each part is not more than five kilograms, and freezing the beef in a refrigerator, wherein the temperature of the refrigerator is lower than ten ℃;

2) taking out the beef without unfreezing, cutting off the oil flowers, cutting the beef into three small blocks with different qualities according to the size of the beef, cutting the beef at two parts into small blocks of 110-;

3) preparing different pickling liquids, thawing the beef steaks divided into three types with different qualities, adding the beef steaks into different pickling barrels, pickling for a period of time under the condition that the beef steaks are pickled by the different pickling liquids, respectively putting the beef with different qualities into the different pickling barrels according to the third step, pickling for 1-4 hours under the condition that the pickling liquids are kept below fifteen ℃, and turning over and pickling for 1-4 hours;

4) Then turning over and pickling for a period of time, taking out the steak, sequentially penetrating three steaks with different qualities by using a puncture probe T372-33 of a texture analyzer, carrying out three parallel tests on each steak with different qualities, measuring at room temperature according to the four beef samples in the step, carrying out 3 parallel tests on each sample, and comparing the samples for multiple times, wherein the test conditions are as follows: the descending speed of the probe before the test is 2mm/s, the testing speed is 1mm/s, and the return speed of the probe after the test is 5 mm/s;

5) And then, measuring the texture characteristics of the beef soaked in different pickling solutions by pressing down the detection probe of the texture analyzer twice, performing three parallel tests on each beefsteak with different qualities, wherein the corresponding texture parameters are experimental indexes, measuring at room temperature according to the five samples, and performing 3 parallel tests on each sample, wherein the test conditions are as follows: the deformation of the pressed sample is 75%, the descending speed of the probe before the test is 2mm/s, the test speed is 1mm/s, the return speed of the probe after the test is 5mm/s, the trigger force is 3g, and the type of the probe is P/5;

6) cutting the meat sample into 1cm × 1cm × 5mm meat blocks by using a cutter, sequentially evaluating the meat sample by a sensory evaluation expert, and according to the six-sensory evaluation group consisting of 12 persons, carrying out sensory evaluation on 5 evaluation items including initial tenderness, overall tenderness, juiciness, flavor and overall acceptability by adopting 9-point system for evaluation, wherein the evaluation items are the initial tenderness and the overall tenderness (1 = extra-old and 9= extra-tender); juicy (1 = very dry, 9= very juicy); flavor and overall acceptability (1 = very dislike, 9= very like), initial tenderness refers to the tenderness felt at the first bite; the total tenderness refers to the number of times of chewing required before the meat sample is swallowed; juiciness refers to the amount of juice released by chewing samples for 3-4 times, the evaluation is carried out in a special sensory evaluation chamber for 48 times, 6 samples are evaluated each time, the evaluation codes are randomly coded according to a computer, the samples are arranged in a regular hexagon, and when the fried beefsteak samples are evaluated, experts replacing different samples need to gargle to prevent the former sample from interfering with the next sample;

7) Comparing the TPA detection result and the texture analyzer puncture probe detection result with sensory evaluation, obtaining sensory difference results of the beefsteak treated by different treatment processes according to the comparison, recording the comparison result according to the condition of the design table in the seventh step, and establishing an objective and scientific evaluation and quality monitoring system of the beefsteak quality taking the texture analyzer as the core through the comparison result.

in conclusion, the evaluation method of the sensory differences of the beefsteak treated by different treatment processes utilizes the puncture probes T372-33 of the texture analyzer to sequentially penetrate through the geometric center of a beef sample, analyzes the tenderness of the beef under different treatment conditions, then utilizes the detection probe of the texture analyzer to press down for twice to measure the texture characteristics of different soaked beef, and the two indexes are matched to determine an index system measured by the texture analyzer and then compared with sensory evaluation, so that the result obtained by comparison is more accurate and scientific, the problem that the taste of an eater is influenced due to more errors caused by inaccurate detection is solved, an objective and scientific evaluation and quality monitoring system of the beefsteak quality with the texture analyzer as the core can be effectively established, and the beefsteak at different parts is adopted and then weighed, and the weight of the beefsteak meets the required standard, so that the detection result is not influenced by too large or too small beef, the beef is frozen to ensure freshness and have better taste when being processed into beefsteak, the beef is cut into small blocks of 110-plus-120 g, 138-plus-148 g or 178-plus-188 g on the appearance, so that the appearance is better seen, the detection of subsequent procedures is more convenient, and the square beef can be conveniently detected no matter whether the beef is punctured or pressed down or orally taken, thereby solving the problem that the beefsteak treated by different treatment processes has useless taste, and the beefsteak is detected by using an instrument process and comes in and goes out with sensory detection, so that an error phenomenon can be caused to people, and a certain error problem can be caused to objective and scientific evaluation.

it is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.