红酒牛排复合腌制剂配方优化及风味分析

以红酒、食盐、D-异抗坏血酸钠、谷氨酰胺转氨酶（TGase）为复合腌制剂，采用单因素试验及响应面法，以牛排感官品质、嫩度、熟肉率为评价指标，确定红酒牛排复合腌制剂的最佳配方，同时采用电子舌测定该配方下制得的牛排的风味变化。结果表明：按牛排质量计，用1.2%的食盐，0.13%的D-异抗坏血酸钠，20%的红酒，0.32%的TGase腌制的牛排综合评分最高，为33.4分；通过电子舌对腌制不同时间的牛排进行风味分析，得出最佳腌制时间为6 h，此时的牛排咸淡适中、嫩滑鲜香，肉香中伴有浓郁的酒香。该研究可为红酒牛排的加工和生产提供数据支持。

Formula Optimization of Red Wine Compound Curing Agent of Steak and Flavor Analysis

Using red wine, table salt, sodium D-isoascorbate, and transglutaminase(TGase) as compound pickling preparations, and with steak sensory quality, tenderness, cooked meat rate as evaluation indicators, the best formula of the red wine compound marinating preparation was determined by single factor test and response surface methodology, at the same time, the flavor change of the steak pickled by the compound curing agent was measured by electronic tongue. The results showed that the overall score of steak marinated with 1.2% salt, 0.13% D-sodium erythorbate, 20% red wine, and 0.32% TGase was the highest, which was 33.4. The flavor analysis of steaks marinated for different times by electronic tongue showed that the best marinating time was 6 hours, and the steaks were moderate salty, tender and fragrant, with meat aroma and rich wine aroma at this time. Which can provide data support for the processing and production of red wine steak.