Optimization of Process Parameters for Chinese-style Beef Jerky Production
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Abstract:
In order to produce the Chinese-style beef jerky with the best edible quality, the process parameters of Chinese-style beef jerky were optimized. The fresh beef was used as the main raw material. The process of Chinese-style beef jerky was optimized by exogenous enzyme tenderization. The taste, appearance, shear strength, physical and chemical index, water ratio and water diffusion rate of beef jerky were used as evaluation indexes to analyze the effects of different production parameters on the quality of Chinese-style beef jerky. The results show that the optimal production process parameters of Chinese-style beef jerky were as follow: re-cooking time of 35 min, drying temperature of 49°C, the injection volume of bromelain tenderer with concentration of 4%, and the transglutaminase cross-linking time of 40 min. The Chinese-style beef jerky produced by the above optimized process parameters had suitable shearing value. The total sugar, protein and chloride content were the highest. The water, lead, inorganic arsenic, cadmium and other chemical substances were the least. The beef shrinkage rate and its temperature difference between the internal and external were small. The moisture diffusion rate of beef was high. Results indicated that the optimization of the production process by exogenous enzyme tenderization method and the selection of the optimal production process parameters could effectively improve the eating quality of Chinese-style beef jerky.
