Effect Of Ultrasonic Assisted Treatment On Beef Jerky Quality

During the processing of beef jerky,there are problems such as long-time marinating and drying,serious protein and fat oxidation,and single flavor,which affect the edible quality of beef jerky.In order to solve the above problems,this study used ultrasonic-assisted processing of beef to study the effect of different processes on the edible quality of beef jerky,in order to provide new ideas and references for the improvement of beef jerky processing technology and edible quality.Three treatment groups were set up in this experiment,namely the ultrasonic treatment group(ultrasonic group),the smoking treatment group(smoked group),the ultrasonic-smoked treatment group(ultrasonic-smoked group),and the untreated control group(control group).Group),the four experimental groups were all pickled with 2% salt solution.The results of the study are as follows:1.Among the four experimental groups,the ultrasound group had the highest sodium chloride content and the lowest moisture content in beef jerky(P<0.05).Among them,the total water loss rate of the ultrasound group was significantly higher than that of the control group(P<0.05),and the increase was most obvious within 1-2 h.The levels of sodium chloride and moisture in the ultrasonic-smoked treatment group were close to those in the ultrasonic group.The above results indicate that the ultrasonic-smoked treatment group can improve the speed of marinating and drying of beef jerky.2.The L~* value of beef jerky in the three treatment groups was significantly lower than that of the control group(P<0.05)and the a* value was higher than that of the control group,and the shear force of the three groups was significantly lower than that of the control group(P<0.05).Compared with the control group,the hardness of the beef jerky in the ultrasound group and the ultrasound-smoked treatment group decreased gradually,and the elasticity,chewiness and recovery tended to increase,but the cohesion tended to decrease.The results indicated that ultrasonic-smoking treatment could improve the physicochemical quality of beef jerky.The value of TBARs in beef jerky in the ultrasound-smoked treatment group was significantly decreased(P<0.05).Compared with the control group,the total sulfhydryl content of beef jerky in the ultrasound-smoked treatment group was significantly increased(P<0.05).It indicated that the ultrasonic-smoked treatment group had the ability to inhibit fat oxidation and protein oxidation.3.Compared with the control group,the surface hydrophobicity of the beef jerky in the ultrasonic combined smoking treatment group was significantly reduced(P<0.05).Compared with the control group,the proportion of α-helix in the beef jerky in the ultrasonicsmoked treatment group was significantly decreased(P<0.05),and the proportion of β-sheet and β-turn was significantly increased(P<0.05).The structure of muscle fibers in the ultrasonic-smoked treatment group was relatively complete and had a certain degree of aggregation.Compared with the control group,the proportion of ionic bonds in beef jerky in the ultrasonic-smoked treatment group was significantly increased(P<0.05),the proportion of hydrophobic bonds and disulfide bonds decreased,and the proportion of hydrogen bonds in the three treatment groups decreased.the trend of.The above findings indicated that the ultrasonic-smoky treatment group could improve the stability of protein structure during processing.4.A total of 53 volatile flavor substances were identified in the four groups of beef jerky,including phenols,aldehydes,esters,alcohols,hydrocarbons,ketones and other substances.The types of flavor compounds in the ultrasonic-smoked treatment group increased significantly.In the ultrasonic-smoked treatment group,the contents of substances such as phenols,aldehydes,ketones and esters that contribute to the flavor of beef jerky were higher than those in other groups,indicating that the ultrasonic-smoked treatment group promoted the aroma of cooked beef jerky.Formation.In conclusion,the ultrasonic-smoked treatment group can improve the processing efficiency of beef jerky,improve its taste,be beneficial to the physicochemical quality and flavor of beef jerky,and inhibit the change of protein structure.