不同横截面及长度对牛肉干干燥及其品质的影响

Effect of different cross section and length on drying and eating quality of beef jerky

为探究牛肉干规格在牛肉干制备过程中的作用,以水分含量、水分活度、水分分布及质构特性为评价指标,分析不同横截面(1.0 cm×1.0 cm、1.5 cm×1.5 cm、2.0 cm×2.0 cm、2.5 cm×2.5 cm)和不同长度(1、3、6、9 cm)对牛肉干干燥过程及产品品质的影响。研究结果表明,当横截面相同时,随着长度的增大,牛肉干水分含量和水分活度不断增大,最大值分别为49.10%和0.92。分析弛豫时间T2发现,随着牛肉干规格增大,弛豫峰数量由3个增加为4个,水分分布发生改变。通过色差分析发现,当横截面2.5 cm×2.5 cm时,牛肉干L*值、a*值、b*值较高,色泽较好。当横截面相同时,随着长度的增大,硬度、弹性、胶着性和回复性均减小,而凝聚性先增大后减小。牛肉干剪切力范围为6676.32~24455.17 N,当横截面1.0 cm×1.0 cm、长度1 cm时剪切力最大。

To explore the function of beef jerky specification in the preparation process,the effects of different cross sections(1.0 cm×1.0 cm,1.5 cm×1.5 cm,2.0 cm×2.0 cm,2.5 cm×2.5 cm)and different lengths(1,3,6,9 cm)on the drying process and product quality were analyzed.The results showed that with the increase of length,the moisture content and activity of beef jerky increased with the same cross section,and the maximum values were 49.10%and 0.92,respectively.The relaxation time T2 showed that the number of relaxation peaks increased from 3 to 4 with the increase of beef jerky size,and the water distribution changed.Through color difference analysis,it was found that when the cross section was 2.5 cm×2.5 cm,the values of L^*,a^*and b^*were higher and the color was better.When the cross section was the same,the hardness,elasticity,adhesion and recovery decreased with the increase of the length,while the cohesion first increased and then decreased.The range of shear force of beef jerky was 6676.32~24455.17 N.When the cross section was 1.0 cm×1.0 cm and the length was 1 cm,the shear force was the largest.