Study On The Development And Storage Of Snack Jerky

Jerky has a relatively simple production process,relatively high nutritional value and long shelf life and it is one of the most popular meat products in our country.Although the moisture content of dried meat is low,microbial safety is still a very important issue in the market.There are already some technologies to control microbes in dried meat,including drying,packaging,irradiation and more.However,most of these techniques are focused on the processing of products,and there are relatively few studies on the effects of additives on the quality of dried meat products.In this paper,the main material were pork and chicken,added dandelion powder to develop a kind of snack jerky,and its gel properties,processing technology and storage characteristics will be studied,We hope this research could be the theoretical basis for the development of snack jerky.1.The study on the Heat-induced Gel Properties of salt-soluble protein of meat from different parts of pork,the results were as following:?1?By studying the water retention,gel strength,chemical bonds of Heat-induced Gel and texture and sensory analysis of the products of tenderloin,Shoulder,Bacon,Ham and Butt end,we concluded that the gel properties of tenderloin was better than others.?2?When compound phosphates was 0.15-0.25%,Transglutaminase was0.3-0.4%,carrageenan was 0.1-0.5%,isolated soy protein was 5-7%,enzyme reaction temperature was 30-50?,enzyme reaction time was 1.5-2.5h,the better quality of Heat-induced Gel had acheived.?3?The multiple regression equation among gel strength?Y?and the addition of Transglutaminase?X₁?,enzyme reaction time?X₂?,enzyme reaction temperature?X₃?were as following:Y=351.93-24.43X₁-11.07X₂+11.07X₃+14.73X₁X₂+24.83X₁X₃+24.19X₂X₃-39.76X₁²-46.85X₂²-34.81X₃²?4?The optimum parameters of response surface method are as follows:The amount of transglutaminase was 0.35%,enzyme reaction time was 1.99h,enzyme reaction temperature was 44.67?.2.Single-factor test and Response surface optimization test Study on the formulation of snack jerky:?1?When pork:chicken was 1:1-3:1,dandelion powder was 0.2-0.6%,transglutaminase was 0.3-0.4%,ovalbumin was 1-3%,somaltooligosaccharide was4-6%,potato starch was 1.5-2.5%,the best quality of jerky had acheived.?2?The multiple regression equation among overall ratings of snack jerky?G?and variables such as addition of Transglutaminase?Z₁?,pork/chicken?Z₂?,dandelion powder?Z₃?were as following:G=0.44-0.53Z₁-0.37Z₂-0.22Z₃-0.28Z₁Z₂-0.30Z₁Z₃-0.00539Z₂Z₃-0.49Z₁²-0.20Z₂²-0.24Z₃²?3?The optimum parameters of response surface method are as follows:Pork:chicken was 1.27:1,dandelion powder was 0.34%,transglutaminase was0.34%.3.Single-factor test and Orthogonal Optimization Experimental Study on the Vacuum drying combined with microwave drying of snack jerky,we concluded that:?1?The optimum technological conditions were:vacuum drying temperature was 60-70?,vacuum drying time was 120-150min,the degree of vacuum was-0.04--0.02Mpa,the powder of microwave drying was 350-560W,the time of microwave drying was 40-60s.?2?The optimum technological conditions of vacuum drying combined with microwave drying were:vacuum drying temperature was 65?,vacuum drying time was 150min,the degree of vacuum was-0.03Mpa,the powder of microwave drying was 350W,the time of microwave drying was 40s.4.The changes of properties of snack jerky during storage,we concluded that:During the storage time,the pH snack jerky gradually decreased,the value of L*and Thiobarbituric acid reactive substances?TBARS?increased continuously and then decreased gradually,the values of a*and b*decreased steadly,the total number of colonies increased steadly,the value of Aw gradually decreased and the indicators of texture and sensory have changed to some extent.This means that the quality of snack jerky was getting worse.