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| Influence of Drying Time on Water Distribution and Quality Changes of Beef Jerky |
| JIANG Xiuli, DIAO Xiaoqin, KONG Baohua, XIA Xiufang, LIU Qian* |
| College of Food Science, Northeast Agricultural University, Harbin 150030, China |
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Abstract This study was focused on investigating the effect of different drying times (1, 2, 3, 4 and 5 h) at 60 ℃ on the water distribution and quality changes of beef jerky. The cooking yield, moisture content, water activity, shearing force, T2 relaxation time, color and sensory properties were measured and correlated with each other. The results showed that with increasing drying time, the cooking yield, water activity, moisture content and b* value of beef jerky decreased significantly (P < 0.05), while shearing force and a* value significantly increased (P < 0.05). The best sensory evaluation was acquired at 3 h (P < 0.05). Meanwhile, low-field nuclear magnetic resonance (LF-NMR) indicated that both T21 and T22 peaks shifted toward shorter relaxation times with increasing drying time, and the corresponding peak areas A21 and A22 decreased significantly when compared with the control. Positive linear correlations were obtained between T21 variations and water content, water activity or cooking yield of beef jerky. These findings indicate that the influence of different drying times on the quality of beef jerky is mainly related to water migration.
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