The Effect Of Ultrasonic Cooperative Coating Treatment On The Quality Of Fried Beef Jerky

Fried beef jerky using the high temperature produced by oil to endow a special flavor to the beef jerky,but the high fat content of fried beef jerky causes a great threat to the health of consumers.This paper studies the effect of ultrasonic cooperative coating treatment on the quality of fried beef jerky according to ultrasonic collaborative coating film treatment of fried beef jerky,aiming to provide the theoretical basis and new ideas to reduce the oil content and improve the quality.There are three treatment groups for this experiment,which are ultrasonic collaborative coating group,ultrasonic group and coating group.It took fried beef jerky without ultrasound and coating treatment as the control group to do the experiment.The study results are as follows:(1)The ultrasound treatment significantly improved the water loss rate of beef in the first three hours(P <0.05),and the total water loss rate in the ultrasound group was also higher than that in the control group significantly(P <0.05),which indicate that the ultrasound treatment can improve drying efficiency and save drying time.(2)The infiltration surface oil is the largest component of the total oil,and the total oil content of the ultrasonic cooperative coating group and the coating group is lower than that of the other two groups significantly(P <0.05),which indicate that the coating treatment can inhibit the infiltration of the oil in the frying process effectively.The structural oil content in the ultrasound group was lower than that of the other three groups significantly(P <0.05),which indicates that the cavitation of ultrasound made the fat in beef more likely to separate from the adipose tissue,but the permeable surface oil content in the ultrasound group was75.51%,which was higher than that of the other three groups.(3)With the longer storage time,the carbonyl content of the coated group did not change significantly(P> 0.05),the remaining three groups showed a significant increase(P<0.05),the total sulfhydryl content of the four treatment groups decreased significantly(P<0.05),and the value of TBARs increased significantly(P <0.05).At 0d,7d and 14d(P<0.05),the carbonyl content in the ultrasound group was higher than the control group significantly.(P <0.05)The total sulfhydryl content in the ultrasound group at 7d was lower than in the other three groups significantly(P <0.05).At 0d and 7d,the value of TBARs were higher than the other three groups significantly.(P <0.05)And the coated group was lower than the other three groups significantly(P <0.05).The above results show that ultrasound promotes the oxidation of protein and fat oxidation,while the coating membrane treatment can inhibit the oxidation.(4)The α-helix content was significantly lower in the ultrasound group than in the other three group significantly(P <0.05),However,the content of β-fold and β-turn angles was higher than that in the other three groups significantly(P <0.05),The α-spiral content of the coated group was higher than that of the other three groups significantly;The ionic bond content and hydrogen bond content of the coated group were higher than those of the other three groups significantly(P <0.05),However,the hydrophobic bond and disulfide bond content in the ultrasound group was higher than that in the other three groups significantly(P <0.05);The surface hydrophobicity of the coating group is low and that of the ultrasonic group is high;Comparing with the control group,the ultrasound group has obvious voids and holes,However,the myofibrils structure in the coating group was evenly distributed and has the smaller gap.It indicates that the coating treatment can protect the protein structure.(5)The pH of the ultrasonic coating group,coating group and ultrasound group was higher than the control group significantly(P <0.05);the color of beef turns darker in ultrasound group,the a * value was lower than the other three groups significantly(P<0.05);the hardness and shear force decreased,the chewing and response increased,the water content decreased(P <0.05);the water content of the coated group was lower than the coated group significantly(P <0.05).In conclusion,it can be shown that the ultrasonic treatment destroys the protein structure and reduces the hardness and shear force,while the coating treatment improves the water content and improves the tenderness.