不同加熱溫度與時間對真空烹調牛肉品質性狀之探討

The Effects on the Qualities and Characteristics of Sous-vide Beef Treated by Different Time and Temperature

陳國旋(Kuo-Hsuan Chen)

指導教授 ： 李柏宏

國立高雄餐旅大學/廚藝學院/餐飲創新研發碩士學位學程/碩士(2013年)

https://doi.org/10.6825/NKUHT.2013.00040

摘要

真空烹調法經研究證實具改善感官品質的技術之一，特別是風味及肌肉組織結構改善，然而真空烹調主要受到烹調溫度及烹調時間影響。本研究以草飼牛肉後腿部位和尚頭(Beef Round, Knuckle：NK)及肩胛部位板腱(Beef Chuck,Top Blade：TB)，探討不同處理條件真空烹調後之牛肉品質性狀，藉以改善草飼牛造成肌纖維組織粗硬且肉質堅韌部位之問題。
研究結果顯示，NK及TB部位粗脂肪含量分別為0.25 %及1.70 %；NK及TB最大熱穿透速率及時間，平均上升速率分別為6.11℃/min及7.87℃/min，牛肉脂肪含量高其穿透力較快；NK之最佳剪切值( Shear Value)範圍在13.12 - 15.39 N，TB最佳剪切值範圍在4.71- 6.97 N；烹調損失(Cooking Loss) 隨烹調時間及溫度增加而升高；真空烹調時間增加對pH值無顯著差異；未烹調生肉NK及TB保水力顯著低於其他加熱處理條件，控制組在54℃及56℃時，各組之保水力隨烹調時間增加而有漸增趨勢。
訓練型感官品評結果顯示，對照組在58℃時整體接受性顯著較高，總生菌數與加熱處理條件皆無顯著差異；消費者喜好品評結果顯示，NK及TB部位控制組品評結果皆顯著高於對照組( P < 0.05 )，此外，儲存試驗結果顯示， NK及TB在4 ℃儲存30天後，NK總生菌數最高值2.99 CFU/g，TB總生菌數最高值2.77 CFU/g，此結果皆符合國家食品衛生規定之範圍內；NK及TB之剪切值(Shear Force)與彈性(Springiness)，隨著儲存時間逐漸降低之趨勢。研究結果顯示真空烹調確實達到改善肉質之效果。

關鍵字

真空烹調 ； 牛肉 ； 牛排 ； 和尚頭 ； 板腱

並列摘要

Sous-vide is a technique which had been proven to improve sensory quality of meat, especially in flavor and muscle structure. Indeed, it is subject to the influence of the cooking temperature and cooking time. Muscle fiber of the grass-fed cattle is hard and tough, therefore, to improve the above problem, in this study, the NK (Beef Round, Knuckle) and the TB(Beef Chuck,Top Blade) of grass-fed cattle as samples, to explore the effects of sous-vide under different treatment conditions on beef quality traits.
The results showed that the crude fat content of the NK and TB were 0.25% and 1.70%; the maximum heat penetration rate by average of the NK and TB were 6.11℃/min and 7.87℃/min, the beef contained more fat with higher penetration rates; the best shear value of the NK was 13.12 - 15.39 N and of TB was 4.71- 6.97 N; when cooking time or temperature increased, the cooking loss rose. There was no significant difference on pH-value of increasing sous-vide time(p<0.05); the water capacity of the uncooked NK and TB were significantly lower than samples under other heat treatment conditions(p<0.05); when the control group at 54℃ and 56℃, the water capacity of each group rose along with increased cooking time.
The overall acceptance of treatment group at 58℃ was significantly higher ; there was no significant difference on the total plate count between different heating conditions(p>0.05). The consumer questionnare of hedonic score of beef showed: the control group of NK and TB both had higher score than the treatment group; besides, after stored at 4℃ for 30 days, the maximum value of total plate count is log 2.99 CFU/g for NK and log 2.77 CFU/g for TB. The results were both with in national food hygiene regulation within. The shear force and springiness of NK and TB gradually reduced with storage time, however, as time increased.Therefore, the research showed that sous-vide had certainly achieved to improve the meat quality.

並列關鍵字

Sous-vide ； Beef ； Beef steak ； Top blade ； Knuckle

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