Effect of hot air gradient drying on quality and appearance of beef jerky

Shi, Shuo; Zhao, Mengna; Li, Ying; Kong, Baohua; Liu, Qian; Sun, Fangda; Yu, Weihua; Xia, Xiufang

doi:10.1016/j.lwt.2021.111974

Cited by 19 publications

(11 citation statements)

References 47 publications

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“…Hot-air drying, a commercial-scale drying method, is a water removal process that uses convective hot air. During the drying process, heat is transferred from the air to a medium, and moisture migrates from the internal medium to the surface, where it evaporates into the air ( Shi et al, 2021b ). As dehydration progresses, the low MC in food decreases the drying rate (DR) owing to water–macromolecule interactions and the partial loss of water–water interactions ( Wang and Liapis, 2012 ).…”

Section: Introductionmentioning

confidence: 99%

Effect of Different Brine Injection Levels on the Drying Characteristics and Physicochemical Properties of Beef Jerky

Kim¹,

Shin²,

Lee³

et al. 2022

Food Sci Anim Resour

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Section: Introductionmentioning

confidence: 99%

Effect of Different Brine Injection Levels on the Drying Characteristics and Physicochemical Properties of Beef Jerky

Kim¹,

Shin²,

Lee³

et al. 2022

Food Sci Anim Resour

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“…The drying process in semi-dried restructured sausage is an important procedure for determining quality and storage stability, and hot-air drying is a conventionally used in these products ( Aykın Dinçer, 2021 ; Jin et al, 2017 ). During hot air drying, moisture in the internal muscle migrates to the surface of the product because of heat conduction from the air onto the surface of the meat, resulting in moisture evaporation ( Shi et al, 2021b ). Thus, increased drying time induces tough texture and off-flavor ( Arnau et al, 2007 ), and deteriorates the quality of final products such as tenderness, color, flavor, and nutrients ( Ran et al, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

Drying Characteristics and Physicochemical Properties of Semi-Dried Restructured Sausage Depend on Initial Moisture Content

Kim¹,

Kim²,

Shin³

et al. 2022

Food Sci Anim Resour

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Semi-dried restructured sausages are restructured meat products with a high nutritional and economic value. However, excessively long drying times can have negative effects on the energy consumption, texture, and sensory properties of semi-dried restructured sausages. The objective of this study was to investigate the effects of different water contents on the drying and physicochemical characteristics of semi-dried restructured sausages. Sausages were prepared with different initial moisture contents (0%−50%) and drying time (0−580 min). The drying characteristics, including the drying rate, effective moisture diffusivity, and water activity of sausage were significantly improved as the initial moisture content was increased. When the initial moisture content of the sausage was 50%, physicochemical properties, such as color, porosity, shear force, and volatile basic nitrogen, were improved the most along with the decreased drying time. Scanning electron microscopy data showed greater porosity and pore size in sausages with the increase of initial moisture content. Collectively, our data suggest that an increase in the initial moisture content of semi-dried restructured sausages improves their drying characteristics and physicochemical properties.

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“…Figure 1 showed the multi‐gradient processing of preserved fruit and other traditional products. Some studies pointed out that gradient processing method could better protect the color and texture of fruits, vegetables, and meat products (Shi et al, 2021; Zhang et al, 2021). In addition, the preserved fruit gradient processing could increase the sugar content while removing moisture, which could improve the commercial value of dried fruit.…”

Section: Introductionmentioning

confidence: 99%

“…De Hghannya (2018) studies on the quince samples drying found the multi‐gradient sucrose osmotic solution pre‐treatment enhanced effective moisture diffusion coefficient and reduced final sample shrinkage. The texture quality and appearance of traditional drying beef jerky increased by gradient rising temperature drying process (Shi et al, 2021). Gradient osmosis dehydration proposed in this study was a new combining technology of gradient drying and osmosis dehydration.…”

Section: Introductionmentioning

confidence: 99%

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Effect of gradient concentration pre‐osmotic dehydration on keeping air‐dried apricot antioxidant activity and bioactive compounds

Feng

Sun

Liu

et al. 2022

Food Processing Preservation

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Apricot was treated by osmotic dehydration (OD) before air drying to protect its antioxidant activity and bioactive compound. The experiment set up three groups to pretreat apricot by OD in sucrose solution of different concentrations for 12 h in total, among which, OD‐1 was permeated in 60% solution for 12 h; OD‐2 was permeated in 45% and 60% solution for 6 h. OD‐3 was pretreated in 30%, 45%, and 60% solutions for 4 h. After pretreatment, apricots were dried at 60°C until the water loss rate reaching 75%. Results showed water loss rate and solids gained rate in the OD‐2 group were the highest and drying time was shortened effectively. Compared with control, all OD samples could maintain higher content of bioactive compounds and antioxidant capacity, and reduce browning. The OD‐2 pretreatment dried apricot could retain the edible quality, bioactive substances, and antioxidant capacity to the maximum extent. Novelty impact statement This research was improved according to the traditional processing technology of preserved fruit. In this study, it was found that under the same pretreatment time, the osmotic dehydration pretreatment with second‐order gradient concentration could effectively keep apricots' bioactive compounds and antioxidant activity during the drying process.

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Effect of hot air gradient drying on quality and appearance of beef jerky

Cited by 19 publications

References 47 publications

Effect of Different Brine Injection Levels on the Drying Characteristics and Physicochemical Properties of Beef Jerky

Effect of Different Brine Injection Levels on the Drying Characteristics and Physicochemical Properties of Beef Jerky

Drying Characteristics and Physicochemical Properties of Semi-Dried Restructured Sausage Depend on Initial Moisture Content

Effect of gradient concentration pre‐osmotic dehydration on keeping air‐dried apricot antioxidant activity and bioactive compounds

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