Study On Improvement Of Beef Jerky Processing Technology By Utrasonic Wave

Traditional beef jerky production mainly relies on high salt osmosis,and the curing process generally takes two to three days.At present,most companies need to solve the important problems of low curing efficiency and high energy consumption.It is found that ultrasonic-assisted technology can improve the curing speed of meat products,improve the water retention of meat products,and shorten the drying time at the same time.Therefore,the application of ultrasonic technology in beef jerky curing and drying has important application potential and value for improving beef jerky production efficiency,shortening processing time and improving product quality.In this thesis,the pickling speed and NaCl penetration of beef jerky under different ultrasonic conditions were studied through single factor experiments,and the optimal process parameters of ultrasonic treatment were determined as ultrasonic time 100 min,ultrasonic temperature 10?,and ultrasonic power 400 W.The results showed that ultrasonic treatment increased the sodium chloride content in dried beef jerky(P<0.05).Ultrasonic treatment improves the drying speed of beef jerky under constant temperature and variable temperature conditions,accelerates the water loss during the drying process of beef jerky,reduces the water holding capacity of beef jerky,and significantly reduces the cooking loss of beef jerky(P<0.05),and improves beef jerky Dry water retention.At the same time,ultrasonic treatment reduces the hardness of beef jerky(P<0.05),effectively improving the eating quality of beef jerky.It was also found that ultrasonic treatment increased the TBARS value of beef jerky(P?0.01),significantly increased the carbonyl content of beef jerky(P ?0.01),decreased the total sulfhydryl content(P ?0.05),and accelerated the oxidation of protein and fat in beef jerky.Excessive oxidation of fat may change the flavor of beef jerky products and shorten the storage life at the same time.In order to improve the quality and oxidation stability of beef jerky,this thesis selected VC+tea polyphenols,rosemary extract and PG as antioxidants to improve the processing technology.Through the determination of pH value,color and oxidation stability of beef jerky,the most suitable antioxidant was determined.Through the test of texture properties,it was found that ultrasonic-assisted curing under different antioxidant treatments could reduce the hardness and chewiness of dried beef,improve the recovery,and make the meat more tender,but there was no significant difference in elasticity.In addition,the results of the determination of beef TBARS,carbonyl and total sulfhydryl content values show that VC+tea polyphenols as antioxidants have the best antioxidant effect on beef jerky fat and protein.This thesis provides a theoretical basis for the application of ultrasonic-assisted curing technology in the processing of beef jerky.