关键词: 牛肉干；定量卤制；品质特性；挥发性风味物质

Abstract: Objective: In order to improve the product quality and to increase the utilization rate of raw and auxiliary materials, beef jerky was prepared from beef shank meat by a quantitative marination process. Methods: The effects of marinade-to-meat ratio, vacuum degree, tumbling time and steaming time on the yield, color, texture and sensory quality of beef jerky were studied to determine the optimal processing parameters. The quality of the beef jerky prepared using the optimized conditions was comparatively evaluated with that prepared using the traditional process. Results: The quantitative marination conditions could significantly affect the yield, color, texture characteristics and sensory quality of beef jerky (P < 0.05), and marinade-to-meat ratio and tumbling time had greater influence than other processing conditions. The optimal processing parameters were as follows: marinade-to-meat ratio 30%, vacuum degree 0.06 MPa, tumbling time 4 h, and steaming time 40 min. Compared with the traditional process, the quantitative marination process could significantly increase the protein content, pH, elasticity, sensory quality and yield of beef jerky (P < 0.05), and reduce L*, a* and b* values, hardness and chewiness (P < 0.05). The samples prepared using the traditional and quantitative marination processes were detected to contain 23 and 47 volatile flavor components, indicating that the latter had a richer flavor with softer odor. Conclusion: The quantitative marination process can be applied to the production of beef jerky to avoid the loss of raw and auxiliary materials and nutrients caused by traditional long-term cooking and consequently to improve the yield, quality and flavor of beef je rky.

Key words: beef jerky; quantitative marination process; quality characteristics; volatile flavor substances