传统烹饪和紫外线 A 光脱水牛肉干：对理化特性的影响

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing Pub Date : 2024-08-22 DOI:10.1016/j.fbp.2024.08.009

{"title":"传统烹饪和紫外线 A 光脱水牛肉干：对理化特性的影响","authors":"","doi":"10.1016/j.fbp.2024.08.009","DOIUrl":null,"url":null,"abstract":"<div>This study compared beef jerky produced by conventional cooking and UV-A light dehydration. The analyses included the isopiestic method, colorimetric analysis, electron microscopy, infrared spectroscopy, and microbial inactivation studies. The primary criterion was a water activity (aw) value of < 0.85 to optimize UV-A dehydration time, taking 4.5 h to achieve this level. UV-A light dehydration resulted in significantly less browning compared to conventional cooking, yielding a duller, less red product (P < 0.05). Electron microscopy showed that UV-A light dehydration maintained a more uniform microstructure, while conventional cooking caused more structural deffects. Microbial inactivation studies demonstrated the antimicrobial effect of UV-A light by reducing accessible water (aw < 0.85). The hygroscopicity of UV-A light dehydrated jerky was similar to conventionally cooked jerky. Overall, UV-A light-dehydrated beef jerky had similar characteristics to conventionally cooked jerky but with notable differences that could appeal to specific consumer preferences.</div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5000,"publicationDate":"2024-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Conventionally cooked and UV-A light dehydrated beef jerky: Effects on physicochemical properties\",\"authors\":\"\",\"doi\":\"10.1016/j.fbp.2024.08.009\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>This study compared beef jerky produced by conventional cooking and UV-A light dehydration. The analyses included the isopiestic method, colorimetric analysis, electron microscopy, infrared spectroscopy, and microbial inactivation studies. The primary criterion was a water activity (aw) value of < 0.85 to optimize UV-A dehydration time, taking 4.5 h to achieve this level. UV-A light dehydration resulted in significantly less browning compared to conventional cooking, yielding a duller, less red product (P < 0.05). Electron microscopy showed that UV-A light dehydration maintained a more uniform microstructure, while conventional cooking caused more structural deffects. Microbial inactivation studies demonstrated the antimicrobial effect of UV-A light by reducing accessible water (aw < 0.85). The hygroscopicity of UV-A light dehydrated jerky was similar to conventionally cooked jerky. Overall, UV-A light-dehydrated beef jerky had similar characteristics to conventionally cooked jerky but with notable differences that could appeal to specific consumer preferences.</div>\",\"PeriodicalId\":12134,\"journal\":{\"name\":\"Food and Bioproducts Processing\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":3.5000,\"publicationDate\":\"2024-08-22\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food and Bioproducts Processing\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0960308524001573\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioproducts Processing","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0960308524001573","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}

引用次数: 0

摘要

这项研究比较了传统烹饪法和紫外线 A 光脱水法生产的牛肉干。分析包括等压法、比色分析、电子显微镜、红外光谱和微生物灭活研究。首要标准是水活性（aw）值达到 0.85，以优化紫外线-A 脱水时间，达到这一水平需要 4.5 小时。与传统烹饪相比，紫外线-A 光脱水明显减少了褐变，得到的产品颜色更暗、更不红（P < 0.05）。电子显微镜显示，紫外线-A 光脱水能保持更均匀的微观结构，而传统烹饪会造成更多的结构破坏。微生物灭活研究表明，紫外线-A 光通过减少可获得的水分（aw < 0.85）起到了抗菌作用。紫外线-A 光脱水牛肉干的吸湿性与传统烹饪牛肉干相似。总的来说，紫外线-A 光脱水牛肉干具有与传统熟牛肉干相似的特性，但也有明显的差异，这可能会吸引特定消费者的偏好。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Conventionally cooked and UV-A light dehydrated beef jerky: Effects on physicochemical properties

This study compared beef jerky produced by conventional cooking and UV-A light dehydration. The analyses included the isopiestic method, colorimetric analysis, electron microscopy, infrared spectroscopy, and microbial inactivation studies. The primary criterion was a water activity (a_w) value of < 0.85 to optimize UV-A dehydration time, taking 4.5 h to achieve this level. UV-A light dehydration resulted in significantly less browning compared to conventional cooking, yielding a duller, less red product (P < 0.05). Electron microscopy showed that UV-A light dehydration maintained a more uniform microstructure, while conventional cooking caused more structural deffects. Microbial inactivation studies demonstrated the antimicrobial effect of UV-A light by reducing accessible water (a_w < 0.85). The hygroscopicity of UV-A light dehydrated jerky was similar to conventionally cooked jerky. Overall, UV-A light-dehydrated beef jerky had similar characteristics to conventionally cooked jerky but with notable differences that could appeal to specific consumer preferences.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.