摘要
主要研究不同烘干温度(55、60、65℃)对牛肉干品质及水分分布的影响,分别测定了牛肉干的出品率、水分含量、水分活度、剪切力、T2弛豫时间、色差和感官质量,并进行了相关性分析。研究结果表明,随着烘干温度的升高,牛肉干的出品率、水分活度、水分含量、b*-值显著降低(P<0.05);a*-值和剪切力显著增加(P<0.05),并在烘干温度为60℃时,获得了最高的感官评分(P<0.05)。低场NMR研究结果显示,随着烘干温度的升高,T_(21)、T_(22)逐渐向弛豫时间短的方向移动,其峰面积A_(21)和A_(22)与对照组相比显著下降(P<0.05)。结合相关性分析可以得出T_(21)的变化与牛肉干水分含量、水分活度和出品率之间存在正相关的线性关系。因此,不同的烘干温度对牛肉干品质的影响主要与肉中的水分迁移有关。
The relationship between water distributionand the quality of beef jerky as affected by different drying temperatures activity, shearing （55,60 ℃ and 65 ℃ ） was mainly investigated. The cooking yield, moisture content, water force, T2 relaxation time, color and sensory properties were measured respectively, and the relativity among them was also analyzed. The results showed that with the increasing of the drying temperature, the cooking yield, water activity, moisture content, b＊-value decreased significantly （P〈 0.05）, while the shearing force and a＊-value significantly increased （P〈 0.05 ）, the best sensory valuation was acquired at 60 ℃ （P〈0.05）. Meanwhile, LF-NMR indicated that T2 and T= peak shifted towards to shorter relaxation times with the drying temperatures increasing, the peak proportion of A21 and A= decreased significantly when compared with the control. Positive linear correlations were obtained with the analysis of the relativity among the variation of T2~, water content, water activity and cooking yield of beef jerky. The results indicated that the influence of different drying temperatures on beef jerky quality mainly related to water migrating in meat.
出处
《食品研究与开发》
CAS
北大核心
2016年第21期10-15,共6页
Food Research and Development
基金
黑龙江省重大应用技术研究与开发计划项目(GA15B302)
