Study on Rehydration Quality of Freeze-dried Cooked Beef Slice

doi:10.7506/spkx1002-6630-200907009

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (7): 43-47.doi: 10.7506/spkx1002-6630-200907009

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Study on Rehydration Quality of Freeze-dried Cooked Beef Slice

QIAO Xiao-ling1 YAN Zhu-wei2 ZHANG Yuan-fei3 LUO Rui-ming4

(1.China Meat Research Center, Beijing 100068, China 2. Institute of Supervision and Inspection on Product Quality of Xinjiang
Uygur Autonomous Region, Urumqi 830017, China 3.China Yurun Food Group Limited, Nanjing 210001, China
4. Agricultural College, Ningxia University, Yinchuan 750021, China)

Received:2008-03-06 Online:2009-04-01 Published:2010-12-29
Contact: QIAO Xiao-ling1 E-mail:cmrcsen@126.com

Abstract

Abstract:

The freeze-dried cooked beef slices were dipped in water to observe the rehydration characteristics, such as shape, color and microstructure. The results showed that the shape, color and microstructure of products are not significantly affected by freeze-drying. GC-MS analysis indicated that the sorts and contents of flavor compounds do not significantly changed. The sensory analysis revealed that the rehydrated products has very similar flavor to the fresh ones.

Key words: cooked beef slice, freeze-drying, rehydration quality

CLC Number:

S375 TQ028.673

QIAO Xiao-ling1 YAN Zhu-wei2 ZHANG Yuan-fei3 LUO Rui-ming4. Study on Rehydration Quality of Freeze-dried Cooked Beef Slice[J]. FOOD SCIENCE, 2009, 30(7): 43-47 https://doi.org/10.7506/spkx1002-6630-200907009

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Study on Rehydration Quality of Freeze-dried Cooked Beef Slice

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