Effect of hot air gradient drying on quality and appearance of beef jerky
2021
Shi, Shuo | Zhao, Mengna | Li, Ying | Kong, Baohua | Liu, Qian | Sun, Fangda | Yu, Weihua | Xia, Xiufang
The quality and appearance of beef jerky during hot air gradient drying were investigated. The temperatures were sequentially increased from 40 °C to 50 °C–60 °C, and the corresponding drying times were 0.5 h–1 h - 2.5 h, 0.5 h–2 h - 1.5 h, 1 h–1 h - 2 h and 1 h–2 h - 1 h in 4 groups. With increasing drying temperature and time, the shear force, yellowness (b*) and metmyoglobin of the samples increased, and moisture content (MC), lightness (L*), redness (a*), oxymyoglobin and heme content of the samples decreased. After drying at 60 °C, the lower MC, shear force, b* and metmyoglobin content and the higher L*, a*, oxymyoglobin and heme content of the samples that were dried in the group 4 (40 °C −1 h, 50 °C −2 h and 60 °C −1 h) process were observed. In combination with the visual appearance, the samples that were dried in the group 4 process exhibited enhanced quality and appearance.
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