首页|Effect of hot air gradient drying on quality and appearance of beef jerky
Effect of hot air gradient drying on quality and appearance of beef jerky
扫码查看
点击上方二维码区域，可以放大扫码查看
原文链接
NSTL
Elsevier
The quality and appearance of beef jerky during hot air gradient drying were investigated. The temperatures were sequentially increased from 40 degrees C to 50 degrees C-60 degrees C, and the corresponding drying 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 drying temperature and time, the shear force, yellowness (b*) and metmyoglobin of the samples increased, and moisture content (MC), lightness (L*), redness (a*), oxymyoglobin and heme content of the samples decreased. After drying at 60 degrees C, the lower MC, shear force, b* and metmyoglobin content and the higher L*, a*, oxymyoglobin and heme content of the samples that were dried in the group 4 (40 degrees C-1 h, 50 degrees C-2 h and 60 degrees C-1 h) process were observed. In combination with the visual appearance, the samples that were dried in the group 4 process exhibited enhanced quality and appearance.
Beef jerkyHot air gradient dryingQualityAppearance
NSTL
Elsevier
