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| Application Effect of Fermented Beef Flavoring in Beef Patties |
| FAN Xiaopan1,2, MA Lizhen2,3, LIU Yiming1, HAN Yun1, LI Xiaoxiao3, SHI Yu1,* |
| 1.College of Engineering and Technology, Tianjin Agricultural University, Tianjin 300384, China; 2.Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin 300384, China; 3.College of Food Engineering and Biotechnology, Tianjin Agricultural University, Tianjin 300384, China |
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Abstract Fermented beef flavoring (FBF) was prepared from powdered frozen beef bones with attached meat by sequential extraction under heated and pressurized conditions, enzymatic hydrolysis, fermentation and Maillard reaction. Beef patties were made from fresh beef chuck meat with different amounts of added marinade and three groups were set up: negative control (NC, with no sodium nitrite or FBF added), positive control (PC, with different amounts of added sodium nitrite) and experimental (with both sodium nitrite and FBF added) groups. All patties were sensorially evaluated and redness value (a*), pH value, thiobarbituric acid reactive substance (TBARs) value and residual nitrite were determined during storage at 20 ℃. The results showed that the samples in the PC group were bright red in color and tasted tender with a good aroma and greatly improved flavor as compared with the NC group. The patties with added FBF alone had a higher a* and lower TBARs value and residual nitrite levels. The simultaneous addition of sodium nitrite and FBF improved the taste, color and flavor of beef patties and the patties with 20 g/kg FBF and 0.05 g/kg sodium nitrite had the best quality.
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2018, Vol. 32 
