Effect Of Ultrasonic-assisted Pickling On Tenderness Of Beef Jerky Products And Its Mechanism

With the development of the times,consumers have higher and higher requirements for the quality of meat products,but the problems of low production efficiency and dry and hard taste of traditional pickled beef jerky products have not been effectively solved.As a new technology,ultrasound has been widely concerned in the field of food processing.Studies have shown that ultrasonic technology can improve tenderness.In this paper,the effect of ultrasonic-assisted pickling on the tenderness of beef was studied,and on this basis,the effect of ultrasonic-assisted pickling on the tenderness of beef jerky products was further studied.The effect of ultrasonic treatment on beef myofibrillar protein and its structure was studied.The mechanism of the effect was discussed.The technological combination of ultrasonic-assisted pickling beef jerky products was preliminarily studied.The results are as follows:1.The effect of ultrasonic-assisted pickling on beef tenderness was studied.The results showed that with the increase of ultrasonic power and treatment time,the shear force,cooking loss and a*value of beef decreased,while the L* value and nitrite penetration depth increased,but the ultrasonic treatment time had no significant effect on b* value.The above results indicated that ultrasonic treatment could obviously improve the tenderness and water retention of beef,which was beneficial to improve the quality of beef,increase the penetration rate of nitrite and accelerate the process of beef pickling.Although the a* value and b* value of beef decreased slightly after ultrasonic treatment,they were still within the acceptable range.2.The effect of ultrasonic-assisted pickling on the tenderness of beef jerky products was studied.The results showed that with the increase of ultrasonic power and processing time,the shear force and water activity of beef jerky products decreased,the water content and yield increased,and the non-flowing water in the water increased.This shows that ultrasonic treatment can improve the tenderness and water retention of beef jerky products,not only improve the quality of beef jerky products,but also increase the yield of products,thus improving the economic benefits of products.3.The effect of ultrasonic treatment on beef myofibrillar protein and its structure was studied,The results showed that with the increase of ultrasonic power and treatment time,the fragmentation index of beef myofibrils gradually increased,the surface hydrophobicity increased,the protein solubility increased,the-helix content decreased,the-folded and irregular curl structure content increased significantly,and the disulfide bond t-g-t configuration content gradually decreased.Ultrasonic treatment destroyed the myofibril structure of beef,increased the fragmentation index,improved the tenderness of beef,promoted the penetration of pickling solution,accelerated the pickling rate and improved the quality of beef jerky products Ultrasonic treatment also caused the increase of non-flowing water and the solubility of myofibrillar protein,which improved the water retention of beef.The improvement of water retention makes the myofibrils per unit volume of beef decrease,which leads to the increase of tenderness.4.In this experiment,the technology of ultrasonic-assisted pickling of beef jerky products was optimized,and the effects of pickling time,ultrasonic time and ultrasonic power on the quality of beef jerky products were studied,and the best technology combination was determined.The single factor test determined the factor level,the pickling time was 12 ~ 24 h,the ultrasonic time was 80 ~ 120 min,and the ultrasonic power was 900 ~ 1500 W.According to the results of orthogonal test,the best technological combination is pickling time 24 h,ultrasonic time 100 min,ultrasonic power 1500 W.Under these conditions,the shear force of beef jerky products is 15.47 kg,the yield is 40.32%,and the total sensory score is 16.81.