肉类研究2016，Vol.30Issue(4)：30-34,5.DOI:10.15922/j.cnki.rlyj.2016.04.007
烘干时间对牛肉干水分分布与品质变化的影响
Influence of Drying Time on Water Distribution and Quality Changes of Beef Jerky
摘要
Abstract
This study was focused on investigating the effect of different drying times (1, 2, 3, 4 and 5 h) at 60℃on the water distribution and quality changes of beef jerky. The cooking yield, moisture content, water activity, shearing force,T2 relaxation time, color and sensory properties were measured and correlated with each other. The results showed that with increasing drying time, the cooking yield, water activity, moisture content andb* value of beef jerky decreased signiifcantly (P< 0.05), while shearing force anda* value signiifcantly increased (P< 0.05). The best sensory evaluation was acquired at 3 h (P< 0.05). Meanwhile, low-field nuclear magnetic resonance (LF-NMR) indicated that bothT21andT22peaks shifted toward shorter relaxation times with increasing drying time, and the corresponding peak areasA21andA22 decreased signiifcantly when compared with the control. Positive linear correlations were obtained betweenT21variations and water content, water activity or cooking yield of beef jerky. These ifndings indicate that the inlfuence of different drying times on the quality of beef jerky is mainly related to water migration.关键词
牛肉干/低场核磁共振/烘干时间/水分分布/品质Key words
beef jerky/low-ifeld nuclear magnetic resonance (LF-NMR)/drying time/water distribution/quality分类
轻工纺织引用本文复制引用
姜秀丽,刁小琴,孔保华,夏秀芳,刘骞..烘干时间对牛肉干水分分布与品质变化的影响[J].肉类研究,2016,30(4):30-34,5.基金项目
黑龙江省重大应用技术研究与开发计划项目 （）
