Study On Process Optimization And Quality Of Salt-baked Beef Jerky

Beef jerky is popular with consumers because of its rich nutrition and convenient consumption.Although there are more beef jerky products,the flavor of beef jerky is monotonous and the production way is single.Therefore,in this thesis,a salt baked beef jerky was developed by combining hot air drying technology with salt baking technology.By single factor and orthogonal experiment,the optimal process of formula,drying process and baking process was investigated,and the quality of finished salt-baked beef jerky was investigated and the shelf life was predicted.The main research results are as follows:1.Salt baked beef jerky formula addition optimization.In this thesis,a single factor experiment was conducted to study the effects of salt addition level,sugar addition level,five spice powder addition level and salt baked chicken powder addition level on hardness,chewability and sensory evaluation value of salt baked beef jerky.The sensory evaluation value was used as the index of orthogonal test.The results showed that: The optimal dosage is 0.5% salt,0.5% sugar,0.2% five-spice powder and 0.4% salt baked chicken powder.2.Effect of drying process on salt-baked beef jerky.In this thesis,the effects of drying time and drying temperature on moisture content,moisture loss,color and texture were studied by single factor experiment.Orthogonal experiment was conducted with sensory evaluation value as index.The results showed that the optimal drying process was 90 min drying time and 70℃ drying temperature.3.Effect of salt curing process on salt curing beef jerky.In this thesis,the effects of baking time and temperature on moisture content,moisture loss,color and texture were studied by single factor experiment.The orthogonal experiment was conducted with sensory evaluation value as the index.The results showed that the optimal baking process was 60 min and 190℃.4.Finished product quality analysis.The moisture content,protein and p H of salted beef jerky were higher than those of unsalted beef jerky,while the fat was lower than that of unsalted beef jerky.The color difference was not significant.The muscle fibers of salt-baked beef jerky were closely packed under scanning electron microscope.According to the volatile flavor compounds obtained by gas chromatography and mass spectrometry,the types of volatile compounds in salt-baked beef jerky were higher than those in unsalted beef jerky,and the types and amounts of aldehydes and esters were higher than those in unsalted beef jerky.Electronic tongue analysis of the two taste is basically the same.5.Shelf life prediction of salt-baked beef jerky.The shelf-life of semi-dried beef jerky at 25℃ was 132.64 days by the method of ASLT accelerated preservation test combined with TVB-N,TBARS and other indexes.In conclusion,this study developed a kind of salt-baked beef jerky,which could provide a theoretical basis for the research and development of new beef jerky products.