Department of Food Engineering, Engineering Faculty, Akdeniz University, Antalya, 07058, Turkey.
Department of Food Engineering, Engineering Faculty, Akdeniz University, Antalya, 07058, Turkey.
Meat Sci. 2019 Sep;155:36-42. doi: 10.1016/j.meatsci.2019.05.001. Epub 2019 May 2.
In this study, salted and pasteurized beef slices were dried to approximately 40% water content at different low temperatures (10, 15 and 20 °C) and air flow rates (1, 2, 3 and 4 m/s) and the quality characteristics of the cold-dried beef slices were investigated. The TBARS values of cold-dried slices increased from 42.01 to 54.54 μmol MDA/kg with the increase in drying temperature and from 27.29 to 67.79 μmol MDA/kg with the increase in air flow rate indicating that low temperature and low air flow rate can help to avoid the lipid oxidation. Low drying temperature was also found to impact on the color of cold-dried slices. Additionally, it was determined that the microbiological quality of cold-dried slices decreased as the temperature increased from 10 to 20 °C and air flow rate increased from 1 to 4 m/s. Finally, the slices dried at 10 °C and 3 m/s had higher sensorial property scores. Consequently, low drying temperature and high air flow rate could enhance the quality of dried beef slices.
在本研究中，将腌制和巴氏杀菌的牛肉薄片在不同的低温（10、15 和 20°C）和空气流速（1、2、3 和 4 m/s）下干燥至约 40%的水分含量，并研究了冷干牛肉薄片的质量特性。随着干燥温度的升高，冷干切片的 TBARS 值从 42.01 增加到 54.54 μmol MDA/kg，随着空气流速的增加从 27.29 增加到 67.79 μmol MDA/kg，表明低温和低空气流速有助于避免脂质氧化。低温也会影响冷干切片的颜色。此外，随着温度从 10°C 升高到 20°C 和空气流速从 1 m/s 增加到 4 m/s，冷干切片的微生物质量下降。最后，在 10°C 和 3 m/s 下干燥的切片具有更高的感官属性评分。因此，低温和高空气流速可以提高干牛肉片的质量。
