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标题：Effect of fermentation and postcooking procedure on quality parameters and volatile compounds of beef jerky
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作者：Yulong Luo ; Lihua Zhao ; Junqiang Xu 等
期刊名称：Food Science & Nutrition
电子版ISSN：2048-7177
出版年度：2020
卷号：8
期号：5
页码：2316-2326
DOI：10.1002/fsn3.1515
出版社：John Wiley & Sons, Ltd.
摘要：In this study, jerky samples were prepared from seasoned beef with and without the addition of starter culture. They were then dried or fried and analyzed to identify the quality parameters and volatile flavor compounds. Samples (starter and control) were divided into drying (inoculated‐drying, I‐D; noninoculated‐drying, N‐D) and frying (inoculated‐frying, I‐F; noninoculated‐frying, N‐F) groups. Water activity ( a w ), lightness ( L *), and redness ( a *) values were significantly affected ( p < .001) by the postcooking procedures (drying or frying). Hardness, chewiness, and resilience were significantly lower in the dried groups than in the fried groups ( p < .05). The formation of volatile compounds was affected by cooking treatment, with the highest levels observed in the I‐F group. After frying, the most abundant flavor compounds in the I‐D and N‐D groups were terpenes and sulfur‐containing compounds, followed by aromatic hydrocarbons, ketones, and alcohols. The most common compounds among all groups were acetoin, D‐limonene, anethole, styrene, and tetramethylpyrazine. Overall, the jerky in the I‐F group had the best color and tenderness scores among all groups.
关键词：fermentation;jerky;postcooking procedure;volatile compounds