Effect of injection compound rolling process and curdlan gel on water retention of sauced beef

Abstract

Research background and significance: Under the current development trend in the field of global food science and technology, consumers' requirements for food safety, nutritional value and sensory quality are increasing, prompting the innovation of food processing and preservation technology to become the core of the industry development. In the production of traditional food spiced beef, how to ensure the yield and quality of spiced beef is the focus of the spiced beef market. By adding edible glue can gain weight, thereby improving the yield, but previous studies have shown that carrageenan, seaweed extract and so on seriously affect the sensory quality of marinated beef, especially causing its juice oozing, colloidal attachments oozing and so on. Research content: Through the systematic study of the application of curdlan gel in the processing of brine injection spiced beef, the specific effects of curdlan gel on the water retention and sensory quality of spiced beef were discussed in this study. (1) Sensory optimization injection rolling composite curing process. The experiment was carried out with beef tendinous meat and a series of auxiliary materials, using fine processes and methods, including saline injection, rolling salting, cooking treatment, etc., and then conducting sensory evaluation. (2) Compare the quality difference of  curdlan gel 1 and 2. Determination of gel strength and optimization of water retention of stewed beef were carried out. Single factor ANOVA test was used to determine the optimal dosage of curdlan gel. The results showed that the water retention of beef with brine injection could be enhanced significantly when the dosage was 2%, respectively. Under the optimal process conditions, the sensory score of brined beef was 85.4 points. Through this study, important scientific and technological findings were obtained, which did not mean that the higher the concentration of curdlan gel, the better the water retention, on the contrary, the higher the concentration of its water retention would be affected but would decrease. This research not only expands the application range of curdlan gel in the food industry, but also provides new technical solutions and theoretical support for the innovation and development of meat processing technology, and meets the needs of consumers for high-quality meat products.