Effect of freezing raw meat on the physicochemical characteristics of beef jerky

被引：11
作者：
Cheng, Huilin [1 ]
Jung, Eun-Young [2 ]
Song, Sumin [1 ]
Kim, Gap-Don [1 ,2 ]
机构：
[1] Seoul Natl Univ, Grad Sch Int Agr Technol, Pyeongchang 25354, South Korea
[2] Seoul Natl Univ, Inst Green Bio Sci & Technol, Pyeongchang 25354, South Korea
来源：
MEAT SCIENCE | 2023年 / 197卷
基金：
新加坡国家研究基金会;
关键词：
Jerky; Frozen; Frozen-thawed; Beef; Processing; STAPHYLOCOCCUS-AUREUS; SENSORY PROPERTIES; FROZEN; QUALITY; COLOR; MICROSTRUCTURE; TECHNOLOGIES; STABILITY; PROTEINS; STORAGE;
D O I：
10.1016/j.meatsci.2022.109082
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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.
引用
收藏
页数：7
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