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 in Drying Characteristics and Product Quality of Beef Jerky with Added 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%（m/m）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:

Injection and tumbling were performed to add 0%, 0.5%, 0.75%, and 1% (m/m) of passion fruit peel fiber powder to beef jerky. 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, moisture distribution, and sensory qualities. The results showed that addition of passion fruit peel fiber shortened the drying time of beef jerky from 3.7 to 2.9 h and increased the yield from 51.40% to 56.02%. The results of low-field nuclear magnetic resonance showed that the relaxation times of T21, T22, and T23 were shortened and the fluidity of water in beef jerky was reduced by adding passion fruit peel fiber. Texture and sensory evaluation revealed that passion fruit peel fiber significantly reduced the hardness of beef jerky while enhancing its elasticity, viscosity, and chew ability. Compared with beef jerky containing 0% fiber, beef jerky with a 0.5% fiber content had the highest total score for sensory evaluation. In conclusion, the application of passion fruit peel fiber powder to beef jerky can alter the drying characteristics, shorten the drying time, improve the moisture distribution and texture characteristics, and enhance the product quality. Notably, adding 0.5% passion fruit peel fiber powder to beef jerky attained the best overall effect. This study can serve as a reference for the comprehensive utilization of passion fruit by-products.