CAJ | 학술논문

为了探究中红外-热风组合（combined mid-infrared and hot air，CMIHA）干燥对牛肉干物性特性的影响，该文研究了CMIHA干燥工艺和热风（hot air，HA）干燥工艺对牛肉干干燥过程中色泽与质构特性的影响。通过分析牛肉干在2种干燥过程中亮度值、红度值、黄度值的变化，结合肌红蛋白、高铁肌红蛋白、氧合肌红蛋白及血红素铁的含量变化，研究干燥工艺对牛肉干色泽的影响；通过测定干燥过程中牛肉干嫩度和质构分析（texture profile analysis，TPA）的变化，并基于扫描电镜（scanning electron microscopy，SEM）、透射电镜（transmission electron microscope，TEM）以及核磁成像系统（magnetic resonance imaging，MRI）研究干燥工艺对牛肉干微观结构及氢质子密度的影响，分析干燥工艺对牛肉干质构的影响。结果表明：与 HA 干燥相比，CMIHA 干燥后期能够显著（P<0.05）改善牛肉干的色泽，提高牛肉干的嫩度，增加牛肉干的弹性和咀嚼性；另外，与HA干燥相比，CMIHA干燥能够降低肌红蛋白的氧化，增加氧合肌红蛋白、肌红蛋白和血红素铁的含量，赋予牛肉干较好的色泽；SEM与TEM观察结果表明，牛肉在干燥过程中，肌肉的微观结构均发生一定的收缩，但与HA干燥相比，CMIHA干燥的牛肉干肌肉微观结构收缩程度较轻，同时微观结构保持较好；MRI观察结果表明，与HA干燥相比，牛肉干在CMIHA干燥过程中，内外水分分布较均匀，且收缩程度较轻。与生产中常规使用的HA干燥相比，CMIHA干燥能够降低肌红蛋白的氧化和肌肉微观结构的收缩，增加内外水分子分布的均一性，从而改善牛肉干的色泽和质构，提高牛肉干的物性特性。研究结果为CMIHA干燥在牛肉干方面的应用提供理论依据与技术参考。
위료탐구중홍외-열풍조합（combined mid-infrared and hot air，CMIHA）간조대우육간물성특성적영향，해문연구료CMIHA간조공예화열풍（hot air，HA）간조공예대우육간간조과정중색택여질구특성적영향。통과분석우육간재2충간조과정중량도치、홍도치、황도치적변화，결합기홍단백、고철기홍단백、양합기홍단백급혈홍소철적함량변화，연구간조공예대우육간색택적영향；통과측정간조과정중우육간눈도화질구분석（texture profile analysis，TPA）적변화，병기우소묘전경（scanning electron microscopy，SEM）、투사전경（transmission electron microscope，TEM）이급핵자성상계통（magnetic resonance imaging，MRI）연구간조공예대우육간미관결구급경질자밀도적영향，분석간조공예대우육간질구적영향。결과표명：여 HA 간조상비，CMIHA 간조후기능구현저（P<0.05）개선우육간적색택，제고우육간적눈도，증가우육간적탄성화저작성；령외，여HA간조상비，CMIHA간조능구강저기홍단백적양화，증가양합기홍단백、기홍단백화혈홍소철적함량，부여우육간교호적색택；SEM여TEM관찰결과표명，우육재간조과정중，기육적미관결구균발생일정적수축，단여HA간조상비，CMIHA간조적우육간기육미관결구수축정도교경，동시미관결구보지교호；MRI관찰결과표명，여HA간조상비，우육간재CMIHA간조과정중，내외수분분포교균균，차수축정도교경。여생산중상규사용적HA간조상비，CMIHA간조능구강저기홍단백적양화화기육미관결구적수축，증가내외수분자분포적균일성，종이개선우육간적색택화질구，제고우육간적물성특성。연구결과위CMIHA간조재우육간방면적응용제공이론의거여기술삼고。
Effects of combined mid-infrared and hot air (CMIHA) drying and hot air (HA) drying on the physical characteristics of beef jerky were investigated in this paper. Physical characteristic was one of the most important quality characteristics for drying food, such as beef jerky. Different drying methods had different physical characteristic. In terms of HA drying, which was often used in factory, lower drying efficiency and physical characteristics were the main problems that demanded to be resolved. CMIHA drying was a new drying method used in beef jerky, which could improve drying efficiency and reduce energy-consumption, but the reason why it could improve quality of jerky, especially the physical characteristic, were still unknown. So, the physical characteristic (color and texture characteristic) of beef jerky was studied in this paper. Firstly, for studying the color characteristic of jerky drying CMIHA and HA drying, the changed of L*, a* and b* value during drying were investigated, and then contents of myoglobin, metmyoglobin, oxymyoglobin and heme iron were studied to explain the changes of color. Secondly, the changes of shear force and TPA of jerky were determined during drying, and then the changes of microstructure, ultra microstructure and H proton density images of jerky were observed by using scanning electron microscopy (SEM), transmission electron microscope (TEM) and magnetic resonance imaging (MRI), respectively, to explain the changes of texture properties. The results showed that, compared with HA drying, CMIHA drying could significantly improve (P<0.05) the values of L*, a* and b*, decrease the value of shear force and increase the values of spring, gumminess and chewiness of jerky during the later stage of drying. As we all known, different myoglobin could make meat have different color, myoglobin was kermesinus, oxymyoglobin was bright red and metmyoglobin was taupe brown. Compared with HA, CMIHA drying could reduce the oxidation of myoglobin, and increase the contents myoglobin, oxymyoglobin and heme iron, reduce the content of metmyoglobin, which could make jerky have better color than HA drying. SEM and TEM shown that compared with HA drying, CMIHA drying could keep the myofiber of jerky in better shape, reduce the shrinkage of myofiber and sarcomere, and increase the dissolve of Z line. This could explain why jerky dried with CMIHA had better tenderness, spring, and chewiness than HA drying. Results of MRI shown that the H proton density of jerky drying the two drying methods were all decreasing and shrinkage, but compared with HA drying, CMIHA drying could reduce the shrinkage of H proton density and make the distribution of water in surface and inside are uniformity, which could made jerky have better spring and chewiness. So, compared with HA drying, CMIHA drying could reduce the oxidation of myoglobin, and increase the contents myoglobin, oxymyoglobin and heme iron, reduce the content of metmyoglobin, so as to improve the color characteristic. Besides, CMIHA drying could make myofiber in good shape, reduce the shrinkage of myofiber and sarcomere, increase the dissolve of Z line and make the distribution of water in surface and inside are uniformity. So as to improve the physical characteristics of beef jerky, this study can offer better theoretical foundation for the application of CMIHA drying on beef jerky to improve the physical characteristics.