College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Meat Sci. 2021 Dec;182:108638. doi: 10.1016/j.meatsci.2021.108638. Epub 2021 Jul 24.
The aim of this study was to investigate the surface temperature, moisture migration, muscle shrinkage and microstructure of beef jerky during hot air multi-stage drying. Temperatures were sequentially increased from 40 to 50 to 60 °C, and corresponding 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 temperature, moisture content and diffusivity of the sample decreased, the surface temperature, moisture migration, muscle shrinkage and the gaps (spacing) between muscle fibres increased. The jerky in groups 3 and 4 attained high overall acceptability. The jerky dried at 40 °C for 1 h, 50 °C for 1 h and 60 °C for 2 h had highest quality. The results cover the range of temperature and time used in beef drying and can be used to optimize the drying process of beef.
本研究旨在探讨热空气多阶段干燥过程中牛肉干的表面温度、水分迁移、肌肉收缩和微观结构。温度依次从 40°C 升高到 50°C 再升高到 60°C，相应的时间分别为 0.5 h - 1 h - 2.5 h、0.5 h - 2 h - 1.5 h、1 h - 1 h - 2 h 和 1 h - 2 h - 1 h，共 4 组。随着温度的升高，样品的水分含量和扩散系数降低，表面温度、水分迁移、肌肉收缩以及肌肉纤维之间的间隙（间隔）增加。第 3 组和第 4 组的牛肉干获得了较高的整体可接受性。在 40°C 干燥 1 h、50°C 干燥 1 h 和 60°C 干燥 2 h 的牛肉干质量最高。研究结果涵盖了牛肉干燥过程中使用的温度和时间范围，可用于优化牛肉的干燥工艺。
