| Sheep liver jerky is made of sheep liver,using radish,garlic as the de-muttony material and using salt,sugar,spicery and cooking wine as seasoner.After pre-cooking,de-odoring,pickling,baking,packaging,sterilization,underwater inspection,etc.,it is made into a leisure food with Inner Mongolia national characteristics.Through proportioning the sheep liver jerky’s de-muttony material and its seasoning material and carrying out the single factor experiment and orthogonal optimization design of the de-odoring and pickling time,the optimum de-muttony material,de-odoring time and optimum formula can be selected to further optimize its process in this paper.Besides,the nutritive quality and edible quality of raw sheep liver and product sheep liver jerky and the functional quality characteristics of product sheep liver jerky are tested.At the same time,the changes of physical and chemical indexes of sheep liver jerky during 90d storage are measured and observed.The main results are as follows:The results of single factor experiment and orthogonal optimization of the formula and technology of sheep liver jerky are as follows:radish lOg/100g,garlic 5g/100g are used as de-muttony material for 15 mins,sugar 2%,salt 3%,spicery 4%,cooking wine 6%are used as seasoning material,vaccum 70～80kpa pickled for 10 hours at 55℃.The sheep liver jerky is bright in color,rich in flavor and moderate in taste after baking for 3 hours in this situation.The nutritive components of raw sheep liver and product sheep liver jerkyare tested.The results show that:The contents of water,protein and fat in raw sheep liver were 67.18%,23.26%and 5.12%respectively.The dried sheep liver was 35.18%,47.13%and 10.06%respectively.the total amino acids is 18.73%and 42.69%,respectively.The total contents of 7 essential amino acids in human body are 7.83%and 17.71%respectively,and they were rich in glutamic acid(2.45%～6.02%),Leucine(1.91%～4.16%),lysine(1.48%～3.23%)and other essential amino acids;A total of 27 kinds of fatty acids are detected in raw sheep liver and 26 kinds of fatty acids are detected in product sheep liver jerky,in which saturated fatty acids is 55.59%and 75.91%,respectively.It is also rich in unsaturated fatty acids.Linoleic acid(9.55%-5.12%)and linolenic acid(0.35%-0.25%)are the most essential fatty acids in human body.Raw sheep liver and product sheep liver jerky are rich in rich minerals,in which magnesium,iron,calcium and other minerals are higher;The contents of vitamin A in raw sheep liver and product sheep liver jerky are 18840μg/100g and 9840μg/100g respectively.To sum up,both raw sheep liver and product sheep liver jerky have high nutritional value.From the perspective of edible quality,the color,tenderness and taste of sheep liver jerkyare examined.It is found that sheep liver jerkyis similar to beef jerky in edible quality,which could be comparable to beef jerky.Furthermore,Sheep liver jerky has a certain antioxidant activity.At the concentration of 10mg/ml,the scavenging rate of DPPH free radical and hydroxyl radical,reductive activity,scavenging rate of superoxide anion are 51.61%,28.43%,0.29%,24.76%,respectively.The results of storage test of sheep liver jerky show that the change of each index of sheep liver jerky under normal temperature for 90d was within the normal range.With the increase of storage time,the moisture content and taste of sheep liver jerky have little change.The pH value is kept at 5.79～5.39,the peroxide value and thiobarbital acid value increase gradually,and the texture properties increase.The total number of colonies,coliform bacteria and pathogenic bacteria does not exceed the standard,which meet the national product safety and health standards. |
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