期刊论文

Physicochemical characteristics of dried yak meat prepared by different techniques

Luo, Z.

中文

食品与发酵工业

0253-990X

2019

45

1

165-170

10.13995/j.cnki.11-1802/ts.017025

国家自然科学基金资助项目(31360367和31571911) 西藏自治区重点科研项目“特色农产品加工技术与产品开发”经费资助(ZD20170014) 西藏自治区食品科学与工程重点实验室建设项目 西藏农牧学院食品科学与工程学科建设项目.

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为优化牦牛肉干燥工艺,研究了牦牛肉在冷冻干燥、常压水煮后恒温干燥、常压煮熟后微波干燥、微波煮熟后恒温干燥、微波煮熟后微波干燥等5种不同干燥工艺下,牦牛肉的理化性质、红外光谱特性及表面组织结构等。结果显示,微波煮熟再经微波干燥获得的干制牛肉产率最高(45.97 ±1.54)% ;水分活度最低(0.797 ± 0.056),色泽与新鲜牦牛肉接近;蛋白质水解程度最低。其次,经傅里叶变换红外光谱(fourier transform infrared spectroscopy, FT-IR)图谱分析,经微波煮熟再微波干燥的牦牛肉与冷冻干燥相比,三酰基甘油脂特征峰都发生变化,但牛肉中的蛋白质α-螺旋结构和β-折叠结构仍然保持较好;扫描电镜观察结...

In order to study the physical and chemical properties as well as the infrared spectrum characteristics and the surface structure of yak meat obtained by different drying methods, five methods including; freeze-drying, cooked + constant temperature drying, cooked + microwave drying, microwave cooked + constant temperature drying, and microwave cooked + microwave drying, were carried out to find the most appropriate method. The results showed that the yield of dried beef obtained by microwave cooked and microwave drying was the highest, which wa...