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| Effect of Combined Ultrasonic and Enzymatic Treatment on Physicochemical Properties of Myofibrillar Protein and Flavor of Beef Jerky |
| ZHANG Xinbin, ZHANG Qian, LI Junran, DU Wenjing, HU Weidong |
| Vocational and Technical College, Inner Mongolia Agricultural University, Baotou 014109, China |
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Abstract In order to improve the tenderness of beef jerky, the synergistic effect of ultrasonic and protease was investigated on enhancing the quality of beef jerky. The optimal conditions for the preparation of beef jerky were as follows: proportion of 1:2 (m/m) mixture of papain and bromelain to beef, 0.04% (m/m); ultrasonic treatment for 30 min at 600 W and 40 kHz; and tenderized at 51 ℃ for 3.1 h. The results showed that compared with the blank group, combined ultrasonic and enzymatic treatment significantly increased the solubility of myofibrillar protein from beef jerky, the myofibril fragmentation index by 213.27% (P < 0.05), and the surface hydrophobicity and the microstructure of beef jerky. These changes revealed that ultrasonic treatment effectively damaged myofibril structure in beef and reduced the stability of protein structure. In addition, 45 volatile flavor substances were identified by gas chromatography-mass spectrometry, including 11 alcohols, 5 aldehydes, 17 hydrocarbons, 5 ketones, 1 phenol, 2 esters, 1 acid, 2 ethers, and 1 other substance. The combined treatment increased the types and contents of flavor substances in beef jerky.
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HAO Rui, LI Haihua, ZHANG Kaihua, QIAO Jiayun, WANG Shouwei, ZHANG Zheqi, LI Dan, LI Xiaoman, ZHAO Bing, ZHANG Shunliang. Effect of Wet Aging Time on Aroma and Taste of Cooked Pork[J]. Meat Research, 2025, 39(5): 28-35. |
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2025, Vol. 39 
