Food and Fermentation Industries >

2023 , Vol. 49 >Issue 10: 39 - 46

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031684

Effect of combined microwave-hot air drying on quality of beef jerky

  • WANG Qingling ,
  • LUAN Yi ,
  • WANG Junshan ,
  • LIU Rui ,
  • YU Hai ,
  • GE Qingfeng ,
  • WU Mangang
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  • 1(College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China)
    2(Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou 225127, China)

Received date: 2022-04-06

  Revised date: 2022-05-13

  Online published: 2023-06-13

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Abstract

The effects of microwave coupled with hot air drying processing on the color, tenderness, texture, microstructure, water distribution, and flavor of beef jerky was evaluated and compared with single hot air drying and single microwave drying. Compared with single hot air drying or microwave drying, microwave coupled with hot air drying can manifestly improve the color and tenderness of beef jerky as well as reduce its hardness. The muscle fiber bundle structure of beef jerky could be well preserved by hot air drying but was damaged by microwave drying, while combined microwave-hot air drying could greatly compensate for the structural damage generated by microwave drying. In comparison with the single drying process, combined microwave-hot air drying could significantly improve the relaxation time (T2) of immobile water in beef jerky and enhance its fluidity, which was beneficial to the uniform distribution of water molecules within the beef jerky. The volatile components in beef jerky by different drying processes were further identified. Single hot air drying or microwave drying caused a great loss of original flavor substances in beef jerky, while combined microwave-hot air drying could better retain the flavor substances and promote the generation of heterocyclic amines (HCAs), which endowed beef jerky with a superior roasting flavor. Therefore, combined microwave-hot air drying has broad application prospects in the production of beef jerky with good quality.

Key words： beef jerky; hot air drying; microwave drying; combined microwave-hot air drying; quality

Cite this article

WANG Qingling , LUAN Yi , WANG Junshan , LIU Rui , YU Hai , GE Qingfeng , WU Mangang . Effect of combined microwave-hot air drying on quality of beef jerky[J]. Food and Fermentation Industries, 2023 , 49(10) : 39 -46 . DOI: 10.13995/j.cnki.11-1802/ts.031684

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