Quality Characteristics of Semi-Dried Restructured Jerky Processed Using Super-Heated Steam.

Se-Myung Kim,Tae-Kyung Kim,Yun-Sang Choi,Hyun-Wook Kim,Hae In Yong,Samooel Jung

doi:10.3390/foods10040762

Abstract

Moisture content and water activity play important roles in extending the shelf life of dried meat products, such as jerky. However, the commonly used hot air drying process is time-consuming, costly, and adversely affects the quality of dried meat products, warranting the development of an advanced and economical drying method. This study investigated the effect of super-heated steam (SHS) drying on the quality characteristics of semi-dried restructured jerky as a measure to prevent the excessive quality deterioration of meat products during drying. The control sample was dried using hot air, and the treatment samples were dried using SHS at different temperatures (200, 250, and 300 °C) and for different durations (90, 105, and 120 min). With increasing SHS temperature and duration, the moisture content, water activity, and residual nitrite content of the jerky were reduced. The shear force values for treatments at 200 and 250 °C were lower than those for the control. With a non-significant difference in lipid oxidation compared with the control, the overall acceptability score was the highest for the treatment at 250 °C for 120 min. In conclusion, SHS (250 °C for 120 min) drying has a potential industrial value to replace the hot air drying method.

Highlights

Restructured meat products are formulated from ground meat used to process products with a consistent texture and appearance [1]
super-heated steam (SHS) temperature, SHS duration, and their interactions (SHS temperature × SHS duration) significantly affected the moisture content and processing yield of jerky, respectively (p < 0.001)—the moisture content and processing yield of the jerky samples processed at 300 ◦C were lower than those of the control (p < 0.05)
These results indicated that high SHS temperature rapidly evaporates the moisture; reducing the processing yield of jerky

Summary

Introduction

Restructured meat products are formulated from ground meat used to process products with a consistent texture and appearance [1]. The quality of restructured meat products can be improved based on various factors, including processing conditions [2], raw materials [3], and additives [4]. A nutritious and convenient popular dried meat product, is in high demand among consumers [1]. Hot air drying, the most commonly used industrial food-drying method [7], which incurs a high energy cost and is a time-consuming process due to the low thermal conductivity of food materials [8,9]. An economic and advanced drying method is needed to maintain and/or improve the quality characteristics of jerky during the drying process

Methods

Results

Conclusion