Protein-losing Analysis of Beef Jerky during Traditional Preparation

doi:10.7506/spkx1002-6300-200923003

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. 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

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:

TS251.52

CHENG Chuan-bo1,2，ZHU Qiu-jin1,3,*，XIA Xian-lin4，YANG Qin1. Protein-losing Analysis of Beef Jerky during Traditional Preparation[J]. FOOD SCIENCE, 2009, 30(23 ): 22-26.

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Protein-losing Analysis of Beef Jerky during Traditional Preparation

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