Study On The Process Formulation Optimization And Quality Characteristics Of Beef Jerky By Quantitative Bittern Processing

Traditional beef jerky has been loved by consumers due to many merits such as unique flavor,rich nutrition and long storage period.However,there are many problems in traditional beef jerky processing like long-term dip-boiled processing which can cause the loss of nutrients and low yield,and the drying processing that has a longer drying process time,a slower drying rate in the later period,uneven heating and surface scorching,and high internal moisture.What’s more serious is that the product will have the disadvantages of hard texture,difficult chewing,rough taste and dark color,etc.This study uses beef as the main raw material and uses a new type of quantitative bittern processing to prepare beef jerky.A beef jerky product with casual characteristics and excellent taste was developed by improving and optimizing the processing technology and formula of beef jerky and selecting the beef parts that is most suitable for beef jerky processing.In addition,this paper studies the product quality characteristics and volatile flavor substances to provide a certain theoretical basis for the new products’ development and quality improvement of beef jerky.1.The single factor and response surface optimization experiment about the beef jerky’s quantitative bittern processing and formula shows that when the addition of salt,complex phosphate,soy sauce and soybean paste in seasoning liquid formula are4.0%,0.5%,0.5% and 1.2%,and the marinade/meat ratio,vacuum degree,tumbling time and steaming time of process conditions are 30%,0.04 MPa,4.0 h and 40 min,the quality of beef jerky is better.The best process formula for quantitative bittern is3.95% salt addition,31.13% marinade/meat ratio,4.01 h tumbling time and 42.74 min steaming time.2.Studies on the effect of different parts of beef on the processing quality of beef jerky show that different parts of beef(upper brain,outer spine,cover,tendon and breast)can significantly affect the color,nutritional composition,texture characteristics,yield,sensory score and other quality indicators.The product quality formation rules of each part of beef are basically the same,among them,vacuum tumbling can significantly improve the tenderness and water retention of beef in each part,and also cause a small loss of soluble protein and total free amino acids.The beef jerky prepared with outer spine and tendon have higher yield,higher protein content and better taste,color and sensory quality,so the outer spine and tendon aremore suitable for processing beef jerky.There are significant correlations between beef jerky quality indicators,among which the yield,protein content,moisture content are very significantly related(P<0.01).3.The study on the optimization of the drying process of beef jerky showed that through the single-factor test and drying curve analysis of hot air drying,the hot air drying at 75 ℃ for 2 h was determined as the switching point of the combined drying process.The optimization of combined drying process is studied by single factor and orthogonal test or comprehensive test using the color,texture and sensory score as the evaluation indicators.The best process parameters of hot air-vacuum drying process are vacuum degree 0.05 MPa,drying temperature 65 ℃,and drying time 50 min.The optimal parameters of the hot air-microwave drying process are microwave power 350 W and microwave time 90 s.The best process parameters of hot air-baking drying process are baking temperature 140 ℃ and baking time 35 min.The fuzzy evaluation test results show that the beef jerky samples by hot air-microwave combined drying process has higher scores.The best drying process is hot air drying temperature 75 ℃,hot air drying time 2 h,microwave power 350 W,microwave time 90 s.4.Studies on the effects of different processing methods on the quality of beef jerky and volatile flavor substances indicate that the bittern processing methods[(T)traditional,(Q)quantitative] and drying methods[(1)hot air,(2)hot air-vacuum,(3)hot air-microwave,(4)hot air-roast] can significantly affect the physical and chemical characteristics and edible quality of beef jerky.The nutritional composition,edible quality,yield and sensory score of the samples with quantitative bittern processing are better than the traditional bittern,and the overall quality of the beef jerky with hot air-microwave drying group is better.The volatile flavor substances in samples were identified by HS-SPME-GC-MS.A total of 116 compounds were identified,including52 hydrocarbons,13 aldehydes,5 acids,and 15 esters,5 ketones,6 ethers,8 alcohols,5 phenols,6 nitrogen compounds,and 1 other type.Samples T1~T4 and Q1~Q4respectively detected 23,34,59,43,47,63,50,56 kinds of volatile flavor components.The use of quantitative bittern and combined drying can improves the richness and layering of beef jerky flavor.