传统风干肉品质改善的研究食品科学专业论文.docx

Improvement of the quality of traditional beef jerky Abstract In this experiment, beef was used as the raw material to study the influences of different pre-treatment methods and dry technique on its tenderness、water-holding capacity、 color and sensory quality. And, the effects of Tea polyphenols on the anti-oxidation and color of beef jerky were investigated, in order to improve the sensory quality of traditional beef jerky, and develop beef jerky with moderate tenderness, good taste, nice color and nutrition. The experiments results showed that both papain and calcium chloride could improve the tenderness of beef. And, the effect of papain with concentration of 0.04% on the beef tenderness was better than that of calcium chloride at the temperature of 55 ℃ for 2 hours. Moreover, compound phosphates (sodium pyrophosphate: sodium polyphosphate: calgon= 2: 2: 1) were better than single phosphate on the water-holding capacity. Both the concentration of compound phosphates and processing time could improve the water-holding capacity of beef，and the best condition was that the beef was processed with 0.20% compound phosphates for 4 hours at the temperature of 4 ℃. Different dry techniques affected the water content, water activity and color of beef jerky, and the results showed that at the temperature of 40 C for 14 hours, the produced beef jerky met all of the requirements, such as, microorganism growth control, good color of the final product, and energy saving. The recipe of beef jerky was optimized with Design-Expert 7.0. It was indicated that the formulation predicted by the quadratic equation model for the beef jerky were 1.89g salt, 0.84g pepper, 1.0g oyster sauce in 100g beef. The validation results were basically consistent with the predicted values, indicating that the sensory quality of beef jerky can be efficiently improved using the parameters combination of this experiment. Tea polyphenols had obvious influences on the