烘干时间对牛肉干水分分布与品质变化的影响  

Infl uence of Drying Time on Water Distribution and Quality Changes of Beef Jerky

作　　者：姜秀丽[1] 刁小琴[1] 孔保华[1] 夏秀芳[1] 刘骞[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《肉类研究》2016年第4期30-34,共5页Meat Research

基　　金：黑龙江省重大应用技术研究与开发计划项目(GA15B302)

摘　　要：研究在60℃条件下,不同烘干时间(1、2、3、4、5 h)对牛肉干水分分布及品质变化的影响,分别测定牛肉干的出品率、水分含量、水分活度、剪切力、弛豫时间T2、色差和感官质量,并进行相关性分析。结果表明:随着烘干时间的延长,牛肉干的出品率、水分活度、水分含量、b*显著降低(P<0.05);a*和剪切力显著增加(P<0.05),并在烘干时间3 h时,获得了最高的感官评分(P<0.05)。低场核磁共振研究结果显示:随着烘干时间的延长,T_(21)、T_(22)逐渐向驰豫时间短的方向移动,其峰面积S21和S22与对照组相比显著下降(P<0.05)。结合相关性分析可以得出:T_(21)的变化与牛肉干水分含量、水分活度和出品率之间存在正相关的线性关系。因此,不同的烘干时间对牛肉干品质的影响主要与肉中的水分迁移有关。This study was focused on investigating the effect of different drying times（1, 2, 3, 4 and 5 h） at 60 ℃ on the water distribution and quality changes of beef jerky. The cooking yield, moisture content, water activity, shearing force, T2 relaxation time, color and sensory properties were measured and correlated with each other. The results showed that with increasing drying time, the cooking yield, water activity, moisture content and b＊ value of beef jerky decreased signifi cantly（P〈0.05）, while shearing force and a＊ value signifi cantly increased（P〈0.05）. The best sensory evaluation was acquired at 3 h（P〈0.05）. Meanwhile, low-field nuclear magnetic resonance（LF-NMR） indicated that both T_（21） and T_（22） peaks shifted toward shorter relaxation times with increasing drying time, and the corresponding peak areas A21 and A22 decreased signifi cantly when compared with the control. Positive linear correlations were obtained between T_（21） variations and water content, water activity or cooking yield of beef jerky. These fi ndings indicate that the infl uence of different drying times on the quality of beef jerky is mainly related to water migration.

关 键 词：牛肉干 低场核磁共振 烘干时间 水分分布 品质 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]