Effect of quantitative brine process and curdlan gel on texture quality of spiced beef

Jie Wang; Wendong Liu; Yanxia Xing; Sheng Liu; Guifang Chang; Yang Yu; Zhenling Cao; Ying Zhou; Bo Li; Yue Song; Wenbo Hou; He Zhu; Mengliu Zhu

doi:10.62051/ijphmr.v1n1.11

Authors

Jie Wang
Wendong Liu
Yanxia Xing
Sheng Liu
Guifang Chang
Yang Yu
Zhenling Cao
Ying Zhou
Bo Li
Yue Song
Wenbo Hou
He Zhu
Mengliu Zhu

DOI:

https://doi.org/10.62051/ijphmr.v1n1.11

Keywords:

Saline injection technique, Curdlan gel, Quantitative brine process, Texture

Abstract

In order to solve the problems of loose texture and low quality of brined beef in the actual production process, this study took beef tendon as raw material, firstly, carried out the study of quantitative brining process to determine the optimal brining process; then, used the brine injection technique to add curdlan gel, and then used texture profile analysis (TPA) to study the effect of different types and amounts of curdlan gel (0%, 1%, 2%, 3% and 4%) on the textural properties of the brined beef. (TPA) was used to study the effects of different types and amounts of curdlan gel (0%, 1%, 2%, 3% and 4%) on the textural properties of brined beef. The optimum quantitative brining conditions for brined beef were determined by one-way and orthogonal tests: marinating time of 6 hours, brining time of 40 minutes and simmering time of 20 minutes, which gave the highest overall acceptability score. The results of the test calculations showed that the content of curdlan gel No. 1 was 71% and the content of curdlan gel No. 2 was 45%. The results of texture analysis showed that the hardness, stickiness and chewiness of the brined beef in the group added with curdlan gel gum No.1 decreased significantly (P<0.05), while the changes of elasticity, cohesiveness and reactivity were not significant (P>0.05); the hardness of the brined beef in the group added with curdlan gel gum No.2 increased slightly, and the changes of stickiness, chewiness, elasticity, cohesiveness and reactivity were not significant (P>0.05), indicating that the hardness of meat products did not necessarily just show a decreasing trend with the increase of the content of curdlan gel gum. After comprehensive analysis, it was concluded that, since the content of the available natural gum No.1 was significantly higher than that of No.2, the effect on the texture was also significantly higher than that of No.2, among which the effects on hardness, viscosity and chewiness were significant (P>0.05). Moreover, regardless of the curdlan gel No.1 or No.2, the overall analysis revealed that the effect on the texture of marinated beef was the greatest when the added amount of curdlan gel gum was 2%. Therefore, the addition of appropriate amount of curdlan gel gum during the processing of marinated meat products can effectively improve the quality of meat and prolong its shelf-life.

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