Effect Of Antioxidant And Drying Methods On The Quality And Oxidation Stability Of Dried Meat

Dried meat has long-lasting characteristics,such as long-term preservation and unique flavor.However,during its processing and subsequent storage,the quality deterioration and fat oxidation have seriously affected its eating quality,in order to improve the dried meat Quality,extended shelf life,this study studied antioxidant treatment(2.0 g/L chitosan+1.0 g/L acetic acid+0.5 g/L tea polyphenol),age(1 year old,4 years old),drying method(Natural dry,frozen composite vacuum drying)on the quality of dried meat and its storage period and oxidation stability,through the determination of physical and chemical properties,texture characteristics,oxidation and other indicators,the following conclusions were drawn:1.During the storage period,the antioxidant treatment can maintain the moisture content of the dried meat at about 22%,and can maintain the pH value well,significantly inhibiting the increase of hardness and chewiness(P<0.05),and maintaining the cohesive force at an appropriate level.The effect on the elasticity and viscosity of Dried meat was not significant.The content of sulfhydryl in the anti-oxidation coating treatment group at-20℃in the late storage period was significantly higher than that in the blank group(P<0.05).It shows that the anti-oxidation coating treatment can significantly inhibit the protein oxidation of air-dried meat.2.The low-grade dried meat is more conducive to moisture retention during the half-year storage period.It can maintain the pH of the product better during the storage period.During the whole storage period,the fat oxidation rate is slower,the oxidation degree is lower,and the protein oxidation degree is significantly lower than that.Adult dry meat(P<0.05).It can be seen that the selection of low-age mutton to produce dried meat can better maintain its quality and oxidative stability during long-term storage.3.Drying of dried meat by different drying methods,vacuum drying method can greatly shorten the production cycle of dried meat for 12 days,and the oxidation stability of the frozen synergistic vacuum drying group is obviously better than that of the natural drying group(P<0.05),compared with the texture and taste.The microstructure of the natural dry group was relatively dense,and the hardness,viscosity and chewiness were significantly higher than those of the frozen synergistic vacuum drying group(P<0.05).Therefore,the natural dry group had better taste and chewy.The choice of vacuum drying helps maintain the oxidative stability of the dried meat,and the dried meat is loose and easy to eat.