阅读说明：本技术 一种抑制牛肉饼熟制时提前褐变的方法 (Method for inhibiting browning of beef patties in advance during cooking ) 是由 梁荣蓉 罗欣 张一敏 杨啸吟 类红梅 毛衍伟 朱立贤 张熙然 于 2020-12-18 设计创作，主要内容包括：本发明涉及食品加工技术领域,具体涉及一种抑制牛肉饼熟制时提前褐变的方法。该方法通过以下方法实现：原料肉绞碎后,添加溶解在冰水中的抗氧化剂和食盐；将肉料充分混匀后低速短时斩拌；将肉料采用肉饼成型机制成肉饼,将肉饼进行包装,然后低温贮藏；对肉饼进行熟制即可。本发明通过添加天然抗氧化物降低了牛肉饼加热到中心温度为66℃时的褐变程度,抑制或减少了提前褐变程度。本发明通过模拟牛肉饼实际生产贮藏包装方式,对包装方式进行优化选择,抑制了肉饼熟制时的提前褐变现象。因此,建议使用真空贴体包装,保证肉饼烹饪时的食品安全性。(The invention relates to the technical field of food processing, in particular to a method for inhibiting advanced browning of beef patties during cooking. The method is realized by the following steps: mincing raw meat, and adding antioxidant and salt dissolved in ice water; fully and uniformly mixing meat materials, and chopping at low speed for short time; preparing meat materials into meat pie by adopting a meat pie forming machine, packaging the meat pie, and then storing at a low temperature; and (5) cooking the meat pie. According to the invention, the browning degree of the beef patty heated to the central temperature of 66 ℃ is reduced by adding the natural antioxidant, and the advanced browning degree is inhibited or reduced. The invention optimizes and selects the packaging mode by simulating the actual production, storage and packaging modes of the beef patties, and inhibits the phenomenon of early browning during the cooking of the beef patties. Therefore, it is suggested to use vacuum skin packaging to ensure food safety when the patty is cooked.)

1. A method for inhibiting early browning of a beef patty during cooking is characterized by comprising the following steps:

(1) mincing raw meat, and adding antioxidant and salt dissolved in ice water; the antioxidant is one or two of tea polyphenol and grape seed extract;

(2) fully and uniformly mixing meat materials, and chopping for 15 s at a low speed;

(3) preparing the meat materials uniformly mixed in the step 2 into meat patties by adopting a meat patty forming machine, packaging the meat patties, and then storing at low temperature;

(4) and (5) cooking the meat pie.

2. The method of claim 1, wherein in step (1), the raw meat contains 15% fat; the weight of the ice water is 10% of that of the raw meat; the addition amount of the tea polyphenol is 0.1g/kg of raw meat; the adding amount of the grape seed extract is 0.1g/kg of raw meat; when the tea polyphenol and the grape seed extract are compounded for use, the addition amount of the tea polyphenol is 0.1g/kg, and the addition amount of the grape seed extract is 0.1g/kg of raw meat; the addition amount of the table salt accounts for 2 percent of the weight of the raw material meat.

3. The method of claim 1 wherein in step (2) the low speed chopping blade rotates at 800 rpm.

4. The process of claim 1 wherein in step (2) the emulsion temperature is controlled to be less than 15 ℃ during said chopping.

5. The method of claim 1, wherein in step (3), the package is a vacuum skin package.

6. The method according to claim 1 or 5, wherein in step (3), the storage temperature is 4 ℃.

Technical Field

The invention relates to the technical field of food processing, in particular to a method for inhibiting advanced browning of beef patties during cooking.

Background

Heating is an important means for killing microorganisms and pathogenic bacteria before meat is eaten and ensuring the safety of meat products. During the heating process of meat, myoglobin is denatured, so that the meat color is changed from red to brown of cooked meat. Therefore, consumers usually judge whether the cooking is completed by observing the color change of the center of the meat. It is believed that a tan center indicates that the meat is well cooked, while a red or pink center indicates that the meat is not yet cooked. Unfortunately, however, this method of sensory judgment is not accurate. In the cooking process of the beef patty, when the beef patty is heated to the central temperature of lower than 71 ℃ (Escherichia coli O157: H7 thermal death temperature), myoglobin is thermally denatured in advance, so that the meat color is brownish, and a phenomenon of advanced browning (PMB) appears, so that a consumer can misjudge the completion of beef cooking. PMB phenomenon of the beef patty can cause a consumer to make wrong judgment on a cooking end point, so that the sterilization is insufficient, the infection risk of food-borne pathogenic bacteria is increased, and the health of the consumer is threatened. In recent years, consumers in China, particularly middle-grade and high-grade groups which are gradually expanded, consume more and more western beef products such as beef patties and hamburgers, and potential food safety risks are brought to the consumers due to the phenomenon. Therefore, the control of the normal cooked color of the beef patty has important significance.

Tea polyphenol and grape seed extract are common natural antioxidants in meat industry and have strong antioxidation, but in the past, researches are mostly carried out on the oxidation inhibition and bacteriostasis of the natural antioxidants, and the influence of the tea polyphenol and the grape seed extract on the PMB phenomenon of the beef patty is rarely reported. Common packaging methods for the beef patties include tray packaging, vacuum packaging, modified atmosphere packaging and the like. It was found in production that high oxygen conditioning packaging is an important factor in promoting PMB phenomenon, while vacuum packaging would alleviate PMB phenomenon, but vacuum packaging is prone to collapse of patty shape.

Disclosure of Invention

Aiming at the existing problems, the invention aims to provide a method for inhibiting advanced browning of a beef patty during cooking, which can inhibit PMB phenomenon and ensure the safety of consumers during eating. According to the invention, by adding a proper amount of tea polyphenol and grape seed extract and combining a vacuum skin packaging mode, the phenomenon of early browning of the beef patty is inhibited. The method provides data support for the application of the natural antioxidant in the beef patty and the optimization of the packaging mode, is simple and convenient to operate, and greatly reduces the insecurity caused by the PMB phenomenon of the beef patty.

In order to achieve the purpose, the invention adopts the following technical scheme:

the invention provides a method for inhibiting advanced browning of beef patties during cooking, which comprises the following steps:

(1) mincing raw meat, and adding antioxidant and salt dissolved in ice water;

the antioxidant is one or two of tea polyphenol and grape seed extract;

(2) fully and uniformly mixing meat materials, and chopping for 15 s at a low speed;

(3) preparing the meat materials uniformly mixed in the step 2 into meat patties by adopting a meat patty forming machine, packaging the meat patties, and then storing at low temperature;

(4) and (5) cooking the meat pie.

Further, in the step (1), the raw meat contains 15% of fat; the weight of the ice water is 10% of that of the raw meat; the addition amount of the tea polyphenol is 0.1g/kg of raw meat; the adding amount of the grape seed extract is 0.1g/kg of raw meat; when the tea polyphenol and the grape seed extract are compounded for use, the addition amount of the tea polyphenol is 0.1g/kg, and the addition amount of the grape seed extract is 0.1g/kg of raw meat; the addition amount of the table salt accounts for 2 percent of the weight of the raw material meat.

Further, in the step (2), the rotation speed of the low-speed chopping blade is 800 rpm.

Further, in step (2), the meat emulsion temperature is controlled to be lower than 15 ℃ during the chopping.

Further, in the step (3), the package is a vacuum skin package.

Further, in the step (3), the storage temperature is 4 ℃.

According to the invention, when the beef pie is cooked, an electric griddle is adopted for frying, the frying temperature is 177 ℃, the cooking is completed when the central temperature of the beef pie is 66 ℃ and 72 ℃ respectively, and the central temperature is detected in real time by a puncture type thermometer.

The invention considers the influence of two natural antioxidants combining three different packages (tray package, high oxygen modified atmosphere package and vacuum skin package) on the cooked meat color of the beef patty and aims to develop a use scheme of combining the natural antioxidants and the packaging mode, wherein the natural antioxidants can inhibit PMB phenomenon during the cooking of the beef patty.

The invention has the beneficial effects that:

(1) according to the invention, the browning degree of the beef patty heated to the central temperature of 66 ℃ is reduced by adding the natural antioxidant, and the advanced browning degree is inhibited or reduced.

(2) The invention optimizes and selects the packaging mode by simulating the actual production, storage and packaging modes of the beef patties, and suggests to use vacuum skin packaging to ensure the meat color stability of the beef patties in the storage period and the food safety during cooking.

Drawings

FIG. 1 shows the center of a beef cake fried to a center temperature of 66 deg.C with the addition of tea polyphenols and grape seed extractLA schematic representation of the effect of the values,^a-bdifferent letters indicate significant differences between the addition of different natural antioxidants: (P <0.05). Control is blank; TP: 0.1g/kg tea polyphenols; GSE 0.1g/kg grape seed extract; TP & GSE:0.1g/kg tea polyphenols +0.1g/kg grape seed extract.

FIG. 2 shows the center of different packaged beef cake when the beef cake is fried to the central temperature of 66 deg.CL*A diagram of values, wherein^x-yThe different letters represent significant differences between different packages (P <0.05). AP, packaging a tray; Hiox-MAP: packaging with high oxygen modified atmosphere; VSP: and (6) vacuum skin packaging.

FIG. 3 shows the center of the beef patties fried to a center temperature of 66 ℃ in different packaging and storage timesa*A diagram of values, wherein^x-zDifferent letters indicate significant differences between different packages for the same storage time: (P < 0.05)，^m-oDifferent letters represent the same package, and the difference between different storage times is significant (P <0.05). AP, packaging a tray; Hiox-MAP: packaging with high oxygen modified atmosphere; VSP: and (6) vacuum skin packaging.

FIG. 4 shows the center of a beef patty fried to a center temperature of 66 deg.C with the addition of tea polyphenols and grape seed extracta*A schematic diagram of the effect of the value,^a-bdifferent letters indicate significant differences between the addition of different natural antioxidants: (P <0.05). Control is blank; TP: 0.1g/kg tea polyphenols; GSE 0.1g/kg grape seed extract; TP & GSE:0.1g/kg tea polyphenols +0.1g/kg grape seed extract.

FIG. 5 shows the center of the beef patties fried to a center temperature of 66 ℃ in different packaging and storage timesb*A diagram of values, wherein^x-zDifferent letters indicate the same storage time and the difference between different packages is significant (P < 0.05)，^m-oDifferent letters represent the same package, and the difference between different storage times is significant (P <0.05). AP, packaging a tray; Hiox-MAP: packaging with high oxygen modified atmosphere; VSP: and (6) vacuum skin packaging.

FIG. 6 shows the center of a beef patty fried to a center temperature of 66 deg.C with the addition of tea polyphenols and grape seed extractb*A schematic diagram of the effect of the value,^a-bdifferent letters indicate significant differences between the addition of different natural antioxidants: (P <0.05). Control is blank; TP: 0.1g/kg tea polyphenols; GSE 0.1g/kg grape seed extract; TP & GSE:0.1g/kg tea polyphenols +0.1g/kg grape seed extract.

FIG. 7 shows the addition of tea polyphenols andfrying beef cake with grape seed extract until the center temperature reaches 72 deg.CL*A schematic diagram of the effect of the value,^a-bdifferent letters indicate significant differences between the addition of different natural antioxidants: (P <0.05). Control is blank; TP: 0.1g/kg tea polyphenols; GSE 0.1g/kg grape seed extract; TP & GSE:0.1g/kg tea polyphenols +0.1g/kg grape seed extract.

FIG. 8 shows the center of the patties fried to a center temperature of 72 deg.C for different packaging and storage timesLA representation of values, wherein^x-yThe different letters represent significant differences between different packages (P <0.05). AP: packaging the trays; Hiox-MAP: packaging with high oxygen modified atmosphere; VSP: and (6) vacuum skin packaging.

FIG. 9 shows the center of a beef patty fried to a center temperature of 72 deg.C with the addition of tea polyphenols and grape seed extractb*A schematic diagram of the effect of the value,^a-bdifferent letters indicate significant differences between the addition of different natural antioxidants (P)< 0.05），^m-oDifferent letters indicate the same natural antioxidant, and the difference between different storage times is significant (P <0.05). Control: blank; TP: 0.1g/kg tea polyphenols; GSE (GSE): 0.1g/kg of grape seed extract; TP & GSE:0.1g/kg tea polyphenols +0.1g/kg grape seed extract.

Detailed Description

It should be noted that the following detailed description is exemplary and is intended to provide further explanation of the disclosure. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs.

The reagents, methods and apparatus employed in the present invention are conventional in the art and, unless otherwise indicated, the reagents and materials used in the following examples are commercially available.

Example 1

The beef cake comprises the following raw materials in percentage by weight: 15% of fat, 2% of salt, 10% of water, 0.1g/kg of tea polyphenol or 0.1g/kg of grape seed extract or 0.1g/kg of tea polyphenol and 0.1g/kg of grape seed extract, and the balance of meat, wherein the meat is longissimus dorsi.

The preparation method comprises the following steps:

(1) mixing salt, tea polyphenol or grape seed extract according to the above ratio, adding into water for dissolving, mixing with fat and raw meat, chopping at low speed for 15 s, and controlling the temperature of minced meat during chopping to be lower than 15 deg.C to obtain minced meat;

(2) preparing the meat material chopped and mixed in the step 1 into meat patties with the diameter of 9 cm and the thickness of 1.5 cm by using a meat patty forming machine;

(4) carrying out vacuum skin packaging on the meat pie;

(5) storing the meat pie at low temperature;

(6) the meat pie is cooked to the central temperature of 66 ℃ and 72 ℃.

The meat color index, fat oxidation level and sensory index of the patty were measured after the patty was cooked according to the patty prepared in test example 1, and analysis data was subjected to variance analysis using a MIXED model of SAS (MIXED procedure) with a significant level of difference beingP <0.05, mapping analysis was performed using Sigmaplot12.5 software, and the control group was without any antioxidant. The test results are shown in tables 1 to 3 below and fig. 1 to 9. WhereinL*、a*、b*Which represents the value of the hue, is,L*in order to be the brightness level,a*the degree of red is set as the degree of red,b*yellowness, SE is standard error.

TABLE 1 Effect of tea polyphenols and grape seed extract addition, storage time and packaging on the TBARS value of the fat oxidation value of the patties

^a-bDifferent letters indicate the same package, the same storage time, and significant differences between different natural antioxidants (P < 0.05)

^x-zDifferent letters indicate the same storage time, the same natural antioxidant, and significant differences between different packages: (P < 0.05)

^m-oDifferent letters indicate the same package, the same natural antioxidant, and significant differences between different storage times: (P < 0.05)

TBARS values are expressed in mg MDA/kg.

TABLE 2 addition of tea polyphenols and grape seed extract, storage time and packaging method for frying beef patties to center temperature of 72 deg.Ca*Influence of the value

^a-bDifferent letters indicate the same package, the same storage time, and significant differences between different natural antioxidants (P < 0.05)

^x-zDifferent letters indicate the same storage time, the same natural antioxidant, and significant differences between different packages: (P < 0.05)

^m-oDifferent letters indicate the same package, the same natural antioxidant, and significant differences between different storage times: (P < 0.05)

TABLE 3 Effect of storage time on sensory quality of patties

^m-oDifferent letters indicate significant differences between different storage times: (P < 0.05）

As shown in Table 1, the interaction between the addition of tea polyphenols and grape seed extract, storage time and packaging mode significantly affected the fat oxidation value TBARS value of the meat patties (P <0.01). The fat oxidation degree of the high-oxygen modified atmosphere package is the highest, the tray package is the second time, and the fat oxidation degree of the vacuum skin package is very slight. Meanwhile, the addition of the tea polyphenol and the grape seed extract obviously reduces the lipid oxidation degree under different packaging conditions. Therefore, the vacuum skin packaging can effectively inhibit lipid oxidation of the meat pie in the storage period and protect the meat color stability, and meanwhile, the addition of two natural antioxidants can further inhibit lipid oxidation to a certain extent. The above analysis shows that the addition of tea polyphenols and grape seed extract can effectively inhibit lipid in each packageAnd (4) oxidizing the biomass.

As can be seen from the analysis of FIGS. 1 and 2, the beef cake is fried to a center temperature of 66 ℃ by adding two factors of tea polyphenol and grape seed extractLValue influence is significant: (P <0.05), compound processing groupLValues are lower than those of the blank control group, but the difference of values between the treatment groups is not large; the beef cake is fried to the center temperature of 66 ℃ in a packaging modeLValue influence is significant: (P <0.01), but there is no significant difference between high oxygen modified atmosphere packaging and vacuum skin packaging and tray packaging (P >0.05). Analysis of FIGS. 3 and 4 shows that the interaction between storage time and packaging means is centered when the beef patties are fried to a center temperature of 66 deg.Ca*Value influence is significant: (P <0.01). With the prolonged storage time, the high oxygen modified atmosphere packaged meat pie is fried at 66 deg.Ca*The value is significantly reduced, and significant early browning has occurred at day 3; the meat pie packed by the vacuum skin rises to some extent, and the phenomenon of early browning does not occur in the whole storage period. The PMB phenomenon of the meat pie can be effectively inhibited by using the vacuum skin packaging, so that the edible safety of consumers is ensured; the PMB phenomenon is aggravated by high oxygen regulation packaging; the tray package was in between, but premature browning occurred after 3 days. Treatment group added with tea polyphenolaThe value is significantly higher than that of the blank control group, and the control group added with the grape seed extract and the two compound control groups have no significant difference. Therefore, the tea polyphenol treatment can also inhibit the phenomenon of browning of the meat pie to a certain extent, and the inhibition effect of the grape seed extract is not obvious. As can be seen from the analysis of fig. 5 and 6,b*rule of change of value andathe values are consistent. Interaction between storage time and packaging mode, and center temperature of beef cake fried to 66 deg.Cb*Value influence is significant: (P <0.01). The beef cake being fried to a central temperature of 66 DEG Cb*The values all tended to decrease with increasing storage time, with the highest decrease in the high oxygen modified atmosphere package group. In storage 3d, the tray packaging groupbHighest value, lowest oxygen packaging group, and when storage reaches 6 d, vacuum skin packagingbValue higher than the other two packages. Processing meat patties with tea polyphenols during storagebValue displayThe ratio of the grape seed extract to the grape seed extract is remarkably higher than that of a blank control group, and the grape seed extract treated group and the compound treated group have no significant difference with the control group. The analysis shows that the red color inside the beef cake can be obviously improved when the beef cake is fried to the central temperature of 66 ℃ by independently adding the tea polyphenol ()P <0.05) has a certain inhibiting effect on the PMB phenomenon of the beef, and the PMB phenomenon of the beef can be effectively inhibited by vacuum skin packaging.

Analysis of FIGS. 7 and 8 shows that the interaction between the addition of tea polyphenols and grape seed extract and the storage time leads to a center temperature of 72 deg.C (fully cooked) in the beef pancakeLValue though significant (P <0.01) but 3 days of the tea polyphenol and grape seed extract treatment groupL*Values were not significantly affected, and the difference in values between groups at 6 days was small. The high oxygen content package reduces the center temperature of the meat pie when the meat pie is fried to the central temperature of 72 DEG CLValue, and the vacuum skin package was not significantly different from the tray package. Analysis Table 3 shows that the addition of tea polyphenols and grape seed extract, storage time and packaging interaction with beef patties center-fried to a center temperature of 72 deg.Ca*Value influence is significant: (P <0.01). Vacuum skin-packed beef cake is fried to the center temperature of 72 DEG CaThe value, although significantly higher than the other two packages, had now appeared to be visibly brown to the naked eye. This indicates that the vacuum skin package also exhibited normal cooked meat color at 72℃, while the other treatment groups were more brown in color. The addition of tea polyphenols and grape seed extract improves the red color of the patty fried to a central temperature of 72 ℃ in the tray package, but has no significant effect on the patty in the high oxygen modified atmosphere package (P >0.05). As can be seen from the analysis of FIG. 9, the meat patties of each treatment group were observed to be preserved as the storage time was prolongedbThe values all gradually decrease. Frying beef cake to center temperature of 72 deg.C in storage period 3d and 6 d with tea polyphenols and grape seed extractbValue has no significant effect: (P >0.05). The above analysis shows that each treated group of meat patties shows brown color of cooked meat at the central cooking temperature of 72 ℃, but the brown color degree is aggravated by high-oxygen seasoning packaging, while the brown color degree of vacuum skin packaging is lighter, and tray packaging is arranged between the two.

Analysis table 2 shows that the three factors or two factors of tea polyphenol and grape seed extract, storage time and packaging mode have no interaction with all indexes of sensory scores of the beef patties ()P >0.05). Storage time alone has a significant impact on tenderness, flavor, juiciness, off-taste (bitterness) and overall acceptability of the patty: (P <0.01), the sensory score of each index decreased with the increase of the storage time. Therefore, the addition of tea polyphenol or grape seed extract does not cause negative influence on the sensory quality of the meat pie, and two natural antioxidants can be added into the meat pie in a proper dosage range.

The results are combined, the meat color stability of the high-oxygen modified atmosphere package is poor, and the phenomenon of early browning of the beef cake during cooking is easily caused, so that the food safety problem is caused. The vacuum skin packaging can not only maintain the meat color stability of the raw meat pie in the storage period, but also effectively prevent the phenomenon of early browning during cooking. The tray package can maintain the flesh color stability early in storage, but a noticeable flesh color deterioration occurred after 3 d. The addition of the tea polyphenol and the grape seed extract can obviously inhibit lipid oxidation and meat color deterioration of raw meat cakes during storage, but the advance browning phenomenon during cooking can be inhibited to a certain extent only by the treatment of the tea polyphenol, and the inhibiting effect of the grape seed extract and the combination of the grape seed extract and the tea polyphenol is not obvious. Therefore, in order to prevent PMB phenomenon in the process of cooking the beef patties, the high oxygen modified atmosphere packaging and the tray packaging are not recommended to be used for packaging the beef patties, and the vacuum skin packaging is recommended to be used alone or the beef patties are treated by matching 0.1g/kg of tea polyphenol, so that the meat color stability of the beef patties in the storage period and the food safety during cooking are ensured.

The above description is only a preferred embodiment of the present application and is not intended to limit the present application, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, improvement and the like made within the spirit and principle of the present application shall be included in the protection scope of the present application.