Abstract：The effect of different reheating temperatures (50, 60, 70, 80, 90 and 98 ℃) on texture properties and moisture distribution of sauced beef were studied by using texture profile analysis (TPA) and low-field nuclear magnetic resonance (LFNMR). The results showed that the hardness, chewiness and adhesiveness increased with reheating temperature up to 90 ℃ followed by a decrease (P < 0.05). LF-NMR showed the existence of four water populations. With increasing reheating temperature, the relaxation time of T23 and peak area decreased; the relaxation time of T24 decreased, while the peak area increased (P < 0.05). The above results demonstrated that the texture properties and moisture distribution of the cooked meat changed regularly with reheating temperature. At lower temperatures, the meat sample was relatively soft with more bound water, while at higher temperatures, it became relatively hard with higher proportion of free water.
赵家艺，马梦斌，李亚蕾，柏 霜. 加热温度对酱卤牛肉质构特性及水分分布的影响[J]. 肉类研究, 2020, 34(7): 18-21.
ZHAO Jiayi, MA Mengbin, LI Yalei, BAI Shuang. Effect of Reheating Temperature on Texture Properties and Moisture Distribution of Sauced Beef. Meat Research, 2020, 34(7): 18-21.
2020, Vol. 34 
