牛肉干質(zhì)地剖面研究和耐貯中間水分牛肉干配方研究.pdf

1、Y938637分類號(hào)密級(jí)單位代碼：10019學(xué)號(hào)：s040709。j目差犬等學(xué)位論文牛肉干質(zhì)地剖面研究和耐貯中間水分牛肉干配方研究Researchesonbeefjerky’Stextureprofileandingredientoflong—shelfiifeintermediatemoisturebeefjerky研究生：郭虹一指導(dǎo)教師：缸煎匝j盞級(jí)王程頗合作指導(dǎo)教師：坦』!絲熬握申請(qǐng)學(xué)位門類級(jí)別：王堂巫專業(yè)名稱：盒品剄：堂研究方向

2、：一至崩盒品一——所在學(xué)院：宣島型堂皇萱羞王捏堂瞳二零零六年六月Abstractbthispaperatexture班offleofbeefjerkywasbuilt酶studyingthetexPdreattributesofbeefje腳accoMingtotheMethodologyofestablishingasensorytextufeprofile確ecorrelationbetweensensoryanalysisandi

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4、workedoWr碲acceleratetestandpaperreviewResultsshowedthatwhiletastingbeefjerkypeoplefocusestheirfeelingonthehardness，theshape，theadhesiveness，themoistoreandfatnessbeforetasting，onsoftness，thed掉輔蠹玨ssfeelingincludingshapeand

5、crumb，thetoughnegs，thefatnessandthemoistureduringtastingandOHthemoistureandresidualcrumbaftertastingThecorrelationcoefficientof‘hardness’and‘moisture’betweensensoryanalysisandinstrumenttestare09180and09453respectivelyGen

6、erallypeoplelikeabeefjerkywhichisbetweentoosoftandtoohardandlittleresidualofbeefjerkyisbetterThiskindofbeefjerkysmoisturerangesfrom224％to34。4％。andthebesttimefordryingis60minThechosenalcoholingredientisaformulationcontain

7、ing5藩sorbitoland糯xylit01Andthemicrobialstabilityofthenewproductisbetterthancontr01Theresultsprovideallanalyticalsystemforestimatingthebeefjerky’Stextureproperty；suggestawaylotheimprovementofbeefjerkyAlsotheproductenriche