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| Optimizing the Preparation of Beef Flavoring Base and Its Application in Beef Patties |
| FAN Xiaopan1, WU Chenyan1, WANG Rui1, ZHANG Bonan1, MA Lizhen1,2,* |
| 1. National R&D Branch Center for Conventional Freshwater Fish Processing (Tianjin), Tianjin Engineering and Technology Research Center of Agricultural Products Processing, College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300384, China; 2. Tianjin Key Laboratory of Aqua-Ecology and Aquaculture, College of Fisher Science, Tianjin Agricultural University, Tianjin 300384,China |
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Abstract The experiment investigated the preparation of beef flavoring base from frozen minced beef bone with meat (3:7, m/m) by sequential high-pressure extraction, enzymatic hydrolysis and Maillard reaction in the presence of natural spices. The amount of natural spices added to the reaction system was optimized by orthogonal array design method based on electronic nose response data to sulfide. The applicability of beef flavoring base produced in this study was investigated by evaluating the sensory quality, redness value (a*), pH value, hardness and resilience of beef patties with different proportions of beef flavoring base added. Addition of 0.15% Allium ascalonicum powder, 0.05% ginger powder, 0.15% cooking wine, 0.03% cinnamon powder, 0.005% clove powder, 0.02% bay leaf powder, 0.0025% Fructus Tsaoko powder to the Maillar reaction system was found to be optimal to obtain the best flavor. Moreover, this study also demonstrated that the quality of beef patties was significantly influenced by the amount of added beef flavoring base, especially in terms of a significant increase in a*. Hardness declined and resilience increased with increasing addition of beef flavoring base. Sensory evaluation based on fuzzy mathematics suggested that addition of 3% beef flavoring base to beef patties was the most appreciated by sensory panelists.
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2017, Vol. 31 
