FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (23 ): 22-26.doi: 10.7506/spkx1002-6300-200923003

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Protein-losing Analysis of Beef Jerky during Traditional Preparation

CHENG Chuan-bo1,2,ZHU Qiu-jin1,3,*,XIA Xian-lin4,YANG Qin1   

  1. 1. Department of Food Nutrition and Safety, College of Life Science, Guizhou University, Guiyang 550025, China;2. Xiuwen
    Food and Drug Administration, Xiuwen 550200, China ;3. National Beef Processing Technology R&D Sub-centre, Huishui
    550600, China;4. Department of Animal Science, College of Animal Science, Guizhou University, Guiyang 550025, China
  • Received:2009-07-13 Online:2009-12-01 Published:2010-12-29
  • Contact: ZHU Qiu-jin E-mail:ls.qjzhu@gzu.edu.cn

Abstract:

In order to investigate effects of natural thawing, microwave thawing and water thawing on protein-losing, protein content in beef was determined during traditional preparation processing such as different thawing styles, pre-cooking times, meat loaf sizes, and water-material ratios. Crude protein in beef was determined to be 20.64%. Protein loss was 1.42%, 5.95% and 7.37% during thawing, pre-cooking and preparation processes, respectively. The lowest protein loss was observed in beef through microwave thawing and 60 min of pre-cooking. Through this treatment, protein amount and solid residue in pre-cooking soup were 1.03 g/100ml and 2.08 g/100ml, respectively.

Key words: beef jerky, thawing, pre-cooking soup, nitrite extraction, protein

CLC Number: