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| Effects of Tumbling Methods on Quality of Traditional Chinese Sauced Beef |
| LIU Dandan, WU Zijian, LIU Zhongmin, MA Lizhen, ZHAO Pei, LEI Dandan, ZHANG Xinyu |
| 1.Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; 2.Tianjin Zhimeizhai Food Co. Ltd., Tianjin 300393, China; 3.College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300392, China |
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Abstract In order to find the appropriate marination method that can improve the yield of sauced beef under the premise of ensuring the quality, the quality of sauced beef produced by intermittent tumbling (IT) or breathing tumbling (BT) marination was evaluated and compared with that of sauced beef produced using the traditional process as a control. The effects of different tumbling methods on the moisture content, yield, moisture migration, color, texture characteristics and sensory quality of sauced beef products were investigated. Results showed that tumbling marination improved the yield of sauced beef, which was increased by 18.83% and 28.84% in the IT and BT groups in comparison with the control group, respectively. The transverse relaxation time T22 in the IT and BT groups was 42.86 and 32.49 ms, respectively, significantly shorter than that in the control group (43.80 ms) (P < 0.05). Compared with the control group, L* values in the IT and BT groups were increased by 9.01% and 18.82%, respectively; a* values were increased by 12.44% and 16.59%, respectively; shear forces were decreased by 15.21% and 21.93%, respectively; hardness values were decreased by 14.27% and 19.53%, respectively. However, tumbling had no significant effects on the elasticity or chewiness of sauced beef, and the total sensory score of sauced beef in the IT and BT groups was not significantly different from that of the control group.
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2021, Vol. 35 
