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| Effect of Drying Methods on the Quality of Fermented Venison Jerky Incorporated with Fruit and Vegetable |
| ZHAO Yan;YAO Guangming;LIU Jiatong;ZHOU Dan;ZHOU Yajun;HE Lianbin |
| 1. College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, China;
2. College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China |
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Abstract Different drying methods were comparatively used to dry fermented venison jerky incorporated with apple and carrot, aiming to ifnd the best drying method for the production of the fermented venison jerky. The sensory and textural qualities, and drying characteristics of jerky samples dried by hot air drying (HAD), vacuum drying (VD) and microwave drying (MD) were investigated. The results showed that the drying time required by microwave drying as a highly efifcient method was short. In contrast, vacuum dried products had the highest sensory quality with moderate textural properties but the drying rate was slightly reduced when compared with microwave drying. Therefore,vacuum drying is the most suitable drying method for the industrial production of fermented venison jerky.
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2014, Vol. 28 
