Use of Dry-processed Carrots to Improve the Sensory Quality and Drying Characteristic of Composite Pork Jerky
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Abstract:
To solve the quality deterioration problems of composite diced carrot-jerky such as over-drying and cracking of composite jerky as well as diced carrot fall-off, the effects of diced carrots pre-dried to different extents (ND, D70, D50, D30 and D10 that represent the samples containing diced carrots without pre-drying (ND) or with different moisture contents: 70%, 50%, 30% and 10%) on the sensory quality and drying characteristics of composite jerky (represents sample with diced carrot without drying), along with the energy consumption, were examined. The results showed that pre-drying of diced carrots improved appearance, mouth feel and tissue structure of composite jerky, increased significantly (p<0.05) the L* value of composite jerky, reduced significantly (p<0.05) the a* and b* values. Excessive drying of diced carrotsled to declined color and texture of composite jerky. The shear force of composite jerky ranged from 19.36 to 24.34 kg·s: ND> D10>D30>D50>D70. Correlation analysis revealed a significant and positive correlation between the drying time of composite jerky and the moisture content of diced carrots (p<0.05), and the same moisture absorption isotherm for all the groups. During the drying process of composite jerky, there was a moisture difference between the minced meat and diced carrots, with the decrease in the moisturecontent of diced carrots lagging behind that of the minced meat. The low-field nuclear magnetic resonance analysis revealed that the moisture in diced carrots was more difficult to remove than that in meat. After drying, the moisture was mainly concentrated in diced carrot located in the center of composite jerky, with T2 relaxation time generally decreasing, and the contents of bound water and non-flowing water increasing significantly. Pre-drying of diced carrots could reduce 10.27%~30.47% of the total energy consumed during the drying of composite jerky, and the total energy consumption decreased with an increase in the degree of pre-drying of diced carrots, with the difference in total energy consumption between D10 and D30 being insignificant. Key words:
