Effect of High-pressure and Low-temperature Injection of Walnut Oil Emulsion on Steak Qualities
Beef knuckle contains less amount of fat, which tastes dry and hard after being pan fried. In order to increase the richness of the juice of the steak made of that, promoting the formation of a soft and tender taste as well, this experiment studied the effect of injection of walnut oil emulsion unde...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-02-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021040317 |
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| author | Shijie XU Zhong ZHAO Runhao FU Hui ZHOU Wenqing ZHANG Shijia ZHOU Baocai XU |
| author_facet | Shijie XU Zhong ZHAO Runhao FU Hui ZHOU Wenqing ZHANG Shijia ZHOU Baocai XU |
| author_sort | Shijie XU |
| collection | DOAJ |
| description | Beef knuckle contains less amount of fat, which tastes dry and hard after being pan fried. In order to increase the richness of the juice of the steak made of that, promoting the formation of a soft and tender taste as well, this experiment studied the effect of injection of walnut oil emulsion under high-pressure and low-temperature on steak quality. In this experiment, beef knuckle steak added with walnut oil emulsion had been successfully prepared through injection under high-pressure and low-temperature followed vacuum tumbling technology, and the influence of emulsions with different transglutaminase (TGase) content (0%, 0.3%, 0.6%, 0.9%, 1.2%) on the emulsion bonding capacity of steak and the influence of emulsion with different walnut oil content (20%, 30%, 40%, 50%) on the physicochemical indexes and quality indexes of steak were studied. The bonding capacity of steak adding emulsion increased with rising TGase contents in emulsions, and stabilized after TGase contents reached 0.9%. Injection walnut oil emulsions into steak increased its moisture contents by 1.44%~2.31%, and decreased pH value by 0.17~0.08, increased then decreased L* value, decreased a* value and b* value. The shear force of steak were reduced by 26.62%~65.33%, the yield were increased by 3.43%~11.43%, the hardness and chewiness of steak were reduced by 15.44%~77.06% and 26.56%~77.52%, respectively. Sensory evaluation experiments showed that the injection of emulsion improved the softness and juiciness of steak products, yet had little effect on the flavor and tastes. Through the comparison between influence of emulsions contain different amount of TGase and walnut oil on the process performances, physicochemical properties and quality indicators of steak, the emulsion with TGase content of 0.9% and walnut oil content of 40% was most suitable for production practice. |
| first_indexed | 2024-04-11T06:51:23Z |
| format | Article |
| id | doaj.art-97be21bd8511402ca5a8e59b6f47e1ad |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-11T06:51:23Z |
| publishDate | 2022-02-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
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| series | Shipin gongye ke-ji |
| spelling | doaj.art-97be21bd8511402ca5a8e59b6f47e1ad2022-12-22T04:39:09ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-02-01433566410.13386/j.issn1002-0306.20210403172021040317-3Effect of High-pressure and Low-temperature Injection of Walnut Oil Emulsion on Steak QualitiesShijie XU0Zhong ZHAO1Runhao FU2Hui ZHOU3Wenqing ZHANG4Shijia ZHOU5Baocai XU6School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, ChinaLu'an Shengyuan Food Co., Ltd., Lu'an 237143, ChinaSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, ChinaSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, ChinaSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, ChinaSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, ChinaSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, ChinaBeef knuckle contains less amount of fat, which tastes dry and hard after being pan fried. In order to increase the richness of the juice of the steak made of that, promoting the formation of a soft and tender taste as well, this experiment studied the effect of injection of walnut oil emulsion under high-pressure and low-temperature on steak quality. In this experiment, beef knuckle steak added with walnut oil emulsion had been successfully prepared through injection under high-pressure and low-temperature followed vacuum tumbling technology, and the influence of emulsions with different transglutaminase (TGase) content (0%, 0.3%, 0.6%, 0.9%, 1.2%) on the emulsion bonding capacity of steak and the influence of emulsion with different walnut oil content (20%, 30%, 40%, 50%) on the physicochemical indexes and quality indexes of steak were studied. The bonding capacity of steak adding emulsion increased with rising TGase contents in emulsions, and stabilized after TGase contents reached 0.9%. Injection walnut oil emulsions into steak increased its moisture contents by 1.44%~2.31%, and decreased pH value by 0.17~0.08, increased then decreased L* value, decreased a* value and b* value. The shear force of steak were reduced by 26.62%~65.33%, the yield were increased by 3.43%~11.43%, the hardness and chewiness of steak were reduced by 15.44%~77.06% and 26.56%~77.52%, respectively. Sensory evaluation experiments showed that the injection of emulsion improved the softness and juiciness of steak products, yet had little effect on the flavor and tastes. Through the comparison between influence of emulsions contain different amount of TGase and walnut oil on the process performances, physicochemical properties and quality indicators of steak, the emulsion with TGase content of 0.9% and walnut oil content of 40% was most suitable for production practice.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021040317steakwalnut oiltransglutaminasehigh pressure and low temperature injectionqualityphysicochemical properties |
| spellingShingle | Shijie XU Zhong ZHAO Runhao FU Hui ZHOU Wenqing ZHANG Shijia ZHOU Baocai XU Effect of High-pressure and Low-temperature Injection of Walnut Oil Emulsion on Steak Qualities Shipin gongye ke-ji steak walnut oil transglutaminase high pressure and low temperature injection quality physicochemical properties |
| title | Effect of High-pressure and Low-temperature Injection of Walnut Oil Emulsion on Steak Qualities |
| title_full | Effect of High-pressure and Low-temperature Injection of Walnut Oil Emulsion on Steak Qualities |
| title_fullStr | Effect of High-pressure and Low-temperature Injection of Walnut Oil Emulsion on Steak Qualities |
| title_full_unstemmed | Effect of High-pressure and Low-temperature Injection of Walnut Oil Emulsion on Steak Qualities |
| title_short | Effect of High-pressure and Low-temperature Injection of Walnut Oil Emulsion on Steak Qualities |
| title_sort | effect of high pressure and low temperature injection of walnut oil emulsion on steak qualities |
| topic | steak walnut oil transglutaminase high pressure and low temperature injection quality physicochemical properties |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021040317 |
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