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为了研究湿法成熟期牛肉经过不同热加工处理后的品质变化，以牛背最长肌为材料，测定其在湿法成熟8 d内经过煮制与烤制后的色度、脂肪含量、蛋白质含量、蒸煮损失率、嫩度及质构特性指标，并进行感官评价，结合各理化指标进行权重分析，以此明确不同热加工方式下牛肉的最佳湿法成熟期。结果显示：随湿法成熟期延长，牛肉经煮制后的L*显著下降，a*呈上升趋势，b*值无显著变化；烤制后牛肉的L*值先下降后上升，牛肉湿法成熟期第2天煮制和烤制后的a*值均为最低。湿法成熟期间，牛肉经煮制与烤制后硬度和剪切力均呈现显著下降趋势，牛肉嫩度提高，烤制后嫩度高于煮制；蛋白质含量均呈上升趋势，牛肉煮制后的脂肪含量高于烤制。随着湿法成熟时间的延长，牛肉经煮制与烤制后的蒸煮损失均降低。综合质构、营养及感官评价进行权重分析，牛肉湿法成熟第8天为煮制和烤制牛肉的较优处理时间点，但从烹饪方式适用性来看，第1天牛肉最适合烤制，第4天最适合煮制。
Abstract：In order to study the quality changes of wet-aged beef after different heat processing,longissimus dorsi muscle of cattle was used as raw material. The color,fat content,protein content,cooking loss rate,tenderness and texture characteristics of the beef after boiling and roasting within 8 days of wet aging were measured. Sensory evaluation was combined with various physical and chemical indicators for weight analysis to determine the optimal wet aging period for different heat processing methods. The results showed that,with the extension of the wet aging period,L* value of the beef after boiling significantly decreased,a* value showed an upward trend,and b* value had no significant change;after roasting,L* value of the beef first decreased and then increased,and a* value was the lowest on the 2 nd day of wet aging for both boiling and roasting. During the wet aging period,the hardness and shearing force of the beef after boiling and roasting showed a significant downward trend,the tenderness of the beef improved,and the tenderness after roasting was higher than that after boiling;the protein content showed an upward trend,and the fat content of the beef after boiling was higher than that after roasting. With the extension of the wet aging time,the cooking loss of the beef after boiling and roasting decreased. Through weight analysis of texture,nutrition and sensory evaluation,the 8 th day of wet aging was the optimal processing time point for both boiling and roasting of beef. However,from the perspective of the applicability of cooking methods,the 1 st day of beef was most suitable for roasting,and the 4 th day was most suitable for boiling.
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基本信息:
DOI：10.19804/j.issn1006-2513.2026.10.002
中图分类号:TS251.52
引用信息:
[1]马琴,王素也,张瑶,等.不同湿法成熟期牛肉经烤制与煮制后的品质差异研究[J].中国食品添加剂,2026(10):10-20.DOI:10.19804/j.issn1006-2513.2026.10.002.
基金信息:
宁夏自然科学基金重点项目（2022AAC02021）
2026-09-23
2026-09-23
2026-09-23