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| Effects of Different Thermal Processing Temperatures on Fatty Acid Composition and Fat Oxidation of Beef Jerky |
| LIU Meng, SHI Zhijia*, YANG Zhen |
| China Meat Research Center, Beijing 100068, China |
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Abstract The composition of fatty acids in beef jerky was determined by gas chromatography-mass spectrometry in this study. Under the same water loss rate, the effects of different drying and cooking temperatures on the fatty acid composition and fat oxidation in beef jerky were studied. The results demonstrated that both the fatty acid content and fat oxidation degree of beef jerky changed after thermal processing. During the drying stage, the unsaturated fatty acid (UFA), polyunsaturated fatty acid (PUFA) and monounsaturated fatty acid (MUFA) contents at 55 ℃ were significantly lower than those at 25 ℃ (P < 0.01), while the content of saturated fatty acid (SFA) was significantly higher than at 25 ℃ (P < 0 .01); the degree of fat oxidation was lower than at 25 ℃. During the cooking stage, the content of SFA, UFA, MUFA and PUFA did not change significantly (P > 0.05) after drying at 25 ℃; after drying at 55 ℃ followed by cooking at 150 ℃, the content of UFA, MUFA and PUFA was significantly lower than cooking at 85 ℃ (P < 0.01) whereas the content of SFA was significantly higher than cooking at 85 ℃ (P < 0.01), accompanied by a simultaneous increase in the degree of fat oxidation. In conclusion, the effects of different drying and cooking temperatures on the fatty acid composition and fat oxidation in beef jerky were different. In the drying stage, the effect of drying at 55 ℃ on the fat oxidation was less than at 25 ℃; in the cooking stage, the effect of cooking at 85 ℃ on the fat oxidation was less than at 150 ℃. Thus, beef jerky processed with drying at 55 ℃ and cooking at 85 ℃ has the highest content of UFA, MUFA and PUFA, the lowest SFA content, the lowest degree of fat oxidation and the least loss of nutritional value.
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GE Yinggang, CUI Kexin, CHEN Hui, LIU Nan, SUN Yong, XI Rui, WANG Dajun, ZHOU Deqing, SUN Guohui. Comparative Effects of Three Antioxidants on Lipid Oxidation and Volatile Flavor Components of Dry-Cured Spanish Mackerel[J]. Meat Research, 2023, 37(4): 21-28. |
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2019, Vol. 33 
