Effect of Ultrasonic Time on Quality Characteristics and Myofibrillar Protein Structure of Beef Jerky

Effect of Ultrasonic Time on Quality Characteristics and Myofibrillar Protein Structure of Beef Jerky

In this paper, the beef longissimus dorsi muscle was used as experimental material and subjected to ultrasound-assisted curing. The effects of different ultrasonic times (0, 15, 30, 45, 60 min, 300 W, 30 kHz) on the quality characteristics and protein structure of beef strips before fermentation and...

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Bibliographic Details
Main Authors: Zhiming DONG, Qiuwan JIANG, Zelin JIANG, Hui WANG, Jianzhao WANG, Baohua KONG, Qian LIU, Qian CHEN
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2023-10-01
Series:Shipin gongye ke-ji
Subjects:
beef jerky
ultrasonic-assisted curing
ultrasonic time
quality
protein structure
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022110216

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