胡萝卜丁预干燥改善复合肉脯感官品质及干燥特性

为解决胡萝卜丁复合肉脯干燥后干裂、胡萝卜丁容易脱落等品质劣化问题,探讨添加不同预干燥程度的胡萝卜丁对复合肉脯(文中ND、D70、D50、D30、D10分别代表添加未干燥及相应水分含量胡萝卜丁的样品)感官品质和干燥特性的影响,并进行能耗分析。结果表明:胡萝卜丁预干燥可以改善复合肉脯的外观、口感和组织状态,显著提高复合肉脯的L*值(p0.05),但显著降低a*值和b*值(p0.05),且胡萝卜丁过度干燥降低复合肉脯的色泽和质地分值。复合肉脯剪切力为19.36～24.34kg·sec,其中NDD10D30D50D70。相关性分析显示复合肉脯干燥时间与胡萝卜丁水分含量呈显著正相关(p0.05),但各组吸湿等温线变化趋势趋于一致。干燥过程中肉糜和胡萝卜丁之间存在水分差,胡萝卜丁水分含量下降较肉糜呈现滞后现象。低场核磁共振检测结果显示:胡萝卜丁的水分较肉糜更难以脱除,干燥后水分主要集中在样品中心部位的胡萝卜丁中,T_2值普遍减小,结合水和不易流动水含量有所增加。胡萝卜丁预干燥可以使复合肉脯的干燥总耗能降低10.27%～30.47%,总耗能随胡萝卜丁预干燥程度的增加而减小,但D10与D30总耗能差异不显著。

Use of Dry-processed Carrots to Improve the Sensory Quality and Drying Characteristic of Composite Pork Jerky

To solve the quality deterioration problems of composite diced carrot-jerky such as over-drying and cracking of composite jerky as well as diced carrot fall-off, the effects of diced carrots pre-dried to different extents (ND, D70, D50, D30 and D10 that represent the samples containing diced carrots without pre-drying (ND) or with different moisture contents: 70%, 50%, 30% and 10%) on the sensory quality and drying characteristics of composite jerky (represents sample with diced carrot without drying), along with the energy consumption, were examined. The results showed that pre-drying of diced carrots improved appearance, mouth feel and tissue structure of composite jerky, increased significantly (p<0.05) the L* value of composite jerky, reduced significantly (p<0.05) the a* and b* values. Excessive drying of diced carrotsled to declined color and texture of composite jerky. The shear force of composite jerky ranged from 19.36 to 24.34 kg?s: ND> D10>D30>D50>D70. Correlation analysis revealed a significant and positive correlation between the drying time of composite jerky and the moisture content of diced carrots (p<0.05), and the same moisture absorption isotherm for all the groups. During the drying process of composite jerky, there was a moisture difference between the minced meat and diced carrots, with the decrease in the moisturecontent of diced carrots lagging behind that of the minced meat. The low-field nuclear magnetic resonance analysis revealed that the moisture in diced carrots was more difficult to remove than that in meat. After drying, the moisture was mainly concentrated in diced carrot located in the center of composite jerky, with T2 relaxation time generally decreasing, and the contents of bound water and non-flowing water increasing significantly. Pre-drying of diced carrots could reduce 10.27%~30.47% of the total energy consumed during the drying of composite jerky, and the total energy consumption decreased with an increase in the degree of pre-drying of diced carrots, with the difference in total energy consumption between D10 and D30 being insignificant.Key words: