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不同的干燥方法对雅克的物理化学,纹理,风味和感觉特征的影响

Yuxia Fan¹, Chenglin Guo², Yiwen Zhu¹

¹Department of Food Science & Engineering, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 20024, China.

|June 22, 2024

概括

微波干燥 (MD) 提高了雅克质量,与热空气干燥方法相比,改善了颜色,味道和感觉得分. 这种方法提供了优越的自由氨基酸含量和风味,使其成为雅克肉生产的高效选择.

科学领域:

食品科学与技术食品科学与技术
农业工程农业工程
肉类科学肉科学

背景情况:

雅克肉是一种有价值的蛋白质来源,但其质量可能会受到加工方法的影响.
传统的干燥技术可能会导致纹理,味道和营养价值的不良变化.
优化干方法对于保存和提高干肉的质量至关重要.

研究的目的:

评估四种不同的干燥方法对干肉的质量属性的影响.
为了比较恒温热空气干燥 (HD),微波干燥 (MD),热空气微波干燥 (HMD) 和梯度热空气干燥 (GHD).
确定最有效的干燥方法,以生产高质量的雅克肉.

主要方法:

用四种不同的方法干燥的雅克肉样本进行了物理化学,纹理,风味和感觉分析.
对21种自由氨基酸 (FAA) 的量化和对153种挥发性化合物的鉴定.
感官评估评估了颜色,味道和整体可接受性.

主要成果:

微波干燥 (MD) 导致了优越的颜色和最高的感官得分.
MD样品的总自由氨基酸含量 (73.30 mg/100 g) 和增强的风味 (EUC值) 是最高的.
干燥方法显著影响了样品的硬度,味道,颜色和整体可接受性,MD表现最好.

结论:

微波干燥 (MD) 是一种高效的方法,用于生产优质的雅克.
与其他方法相比,MD在质量,时间节省和能源效率方面具有优势.
这项研究为应用MD提供了理论支持,以提高雅克的生产效率和质量.

关键词:

干燥方法干燥方法质量特征质量特征感官评估感官评估挥发性物质挥发性的物质雅克肉类肉类雅克肉类.

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