添加百香果果皮纤维粉的牛肉干干燥特性及产品品质变化

Changes of Drying Characteristics and Product Quality of Beef Jerky with Passion Fruit Peel Fiber Powder

摘要:

在牛肉干中以注射滚揉的方式分别添加0%、0.5%、0.75%、1% (w/w)的百香果果皮纤维粉，通过测定牛肉干的干燥特性、出品率、质构特性、水分分布和感官评价等指标，研究添加百香果果皮纤维粉对牛肉干干燥特性和产品品质的变化。结果表明，百香果果皮纤维粉的添加能使牛肉干干燥时间由原来的3.7 h缩短至2.9 h，同时也将出品率由51.40%提高至56.02%。低场核磁共振检测结果显示，百香果果皮纤维粉缩短了牛肉干T21、T22、T23三组弛豫时间，降低了水在牛肉干中的流动性。质构和感官评价结果显示，百香果果皮纤维粉能显著降低牛肉干的硬度，增强了牛肉干的弹性、胶黏性和咀嚼性，其中，与0%纤维粉含量的牛肉干相比，0.5%纤维粉含量的牛肉干感官评价总得分最高。综上可得出，将百香果果皮纤维粉添加到牛肉干中，可以改变牛肉干干燥特性，能缩短牛肉干干燥时间，同时改善牛肉干中的水分分布和质构特性，提高牛肉干的产品品质，值得注意的是，在牛肉干中添加0.5%的百香果果皮纤维粉具有更好的整体效果，该研究可为百香果副产物的综合利用提供参考。

Abstract:

In this study, 0%, 0.5%, 0.75% and 1% (w/w) of passion fruit peel fiber powder were added to beef jerky by injection and kneaded method, respectively. The effects of adding passion fruit peel fiber powder on the drying characteristics and quality of beef jerky were investigated by measuring the drying characteristics, yield, texture characteristics, water distribution and sensory evaluation. The results showed that the addition of passion fruit peel fiber could shorten the drying time of beef jerky from 3.7 h to 2.9 h, and increase the yield from 51.40% to 56.02%. The results of LF-NMR showed that the relaxation time of T21, T22 and T23 was shortened by passion fruit peel fiber, and the fluidity of water in meat jerky also was reduced. The results of texture and sensory evaluation showed that passion fruit peel fiber could significantly reduce the hardness of beef jerky, and enhance the elasticity, viscosity and chew ability of beef jerky. Compared with 0% fiber jerky, the total score of sensory evaluation of beef jerky with 0.5% fiber content was the highest. In conclusion, the application of passion fruit peel fiber powder to beef jerky can change the drying characteristics of beef jerky, shorten the drying time of beef jerky, improve the water distribution and texture characteristics of beef jerky, and improve the product quality of beef jerky. It is worth noting that adding 0.5% passion fruit peel fiber powder to beef jerky has the best overall effect, and this study can provide a reference for the comprehensive utilization of passion fruit by-products.