食品科学
凝结
生肉
化学
水分
固化(化学)
含水量
热力学
物理
工程类
有机化学
岩土工程
高分子化学
作者
Huilin Cheng,Eun‐Young Jung,Sumin Song,Gap‐Don Kim
出处
期刊:Meat Science
[Elsevier]
日期:2023-03-01
卷期号:197: 109082-109082
被引量:8
标识
DOI:10.1016/j.meatsci.2022.109082
摘要
The effect of freezing raw meat on the quality characteristics of beef jerky was evaluated in the present study. Jerky was made using different types of raw beef (fresh, frozen, and frozen-thawed) with different curing times (6 h and 12 h). Frozen-thawed beef had a lower moisture content than fresh or frozen beef due to higher exudate loss (P < 0.05). Jerky made using frozen and frozen-thawed beef showed lower drying yield and higher shear force than jerky prepared using fresh beef (P < 0.05). Freezing raw beef decreased the fat content and increased the redness, yellowness, chroma, and hue values of jerky (P < 0.05). The microstructure of beef jerky was showed to increase the deformation and contraction of muscle fibers due to freezing. Longer curing times increased the moisture content of jerky made using frozen meat (P < 0.05). Jerky made using frozen or frozen-thawed meat was tough due to excessive fat and moisture loss.
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