本研究评估了番茄酸汤腌料的质量属性,并研究了超声辅助腌制对其理化性质的影响,微观结构,纹理,感官质量,和牛肉的味道。结果表明,番茄酸汤显著提高了腌料的吸收率,改善了牛里脊的理化性质,纹理,与静态盐水相比,风味属性(P<0.05),有机酸在腌料嫩化过程中起着至关重要的作用。与静态酸汤腌制相比,超声治疗明显加速了腌制过程,减少牛肉的剪切力,硬度,和嚼劲,同时增加它的压痛。微观结构观察表明,酸汤腌制诱导了破碎和不规则的肌肉纤维结构。此外,酸汤腌制显著提高了挥发性风味化合物的相对浓度,包括烷烃,有机硫化物,酒精,醛类,和芳香化合物。适当的超声处理对番茄酸汤腌制牛肉的质地和风味特性有积极的影响,最佳方法为320W超声治疗60min。总的来说,番茄酸汤改善牛肉的质地和风味属性,而超声辅助腌制是提高肉制品品质的有效加工方法。
This study evaluated the quality attributes of tomato sour soup marinade and investigated the effects of ultrasound-assisted marination on the physicochemical properties, microstructure, texture, sensory quality, and flavour profile of
beef. The results showed that tomato sour soup significantly increased the marinade absorption rate and improved
beef tenderloin\'s physicochemical properties, texture, and flavour attributes compared to static brine (P < 0.05), with organic acids playing an essential role in the marinade tenderisation process. Compared to static sour soup marination, ultrasound treatment significantly accelerated the marination process, reducing
beef\'s shear force, hardness, and chewiness while increasing its tenderness. Microstructural observations revealed that sour soup marination induced a fragmented and irregular muscle fibre structure. Furthermore, sour soup marination significantly increased the relative concentrations of volatile flavour compounds, including alkanes, organic sulphides, alcohols, aldehydes, and aromatic compounds. Appropriate ultrasound treatment positively affects the texture and flavour characteristics of
beef marinated with tomato sour soup, and the optimal approach was 320 W ultrasound treatment for 60 min. Overall, tomato sour soup improved
beef\'s textural and flavour attributes, while ultrasound-assisted marination is an effective processing method to improve the quality of meat products.