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Research Article | Open Access

Quality and flavor changes in beef jerky caused by high hydrostatic pressure combined with moisture regulator treatments during storage

Ge Han1, Yuhang Fan1, Qian Chen1, Xiufang Xia1, Qian Liu1, Min Li2, Baohua Kong1( )
College of Food Science, Northeast Agricultural University, Harbin 150030, China
Delisi Group Co. Ltd., Weifang 262200, China
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Abstract

The impact of high hydrostatic pressure (HHP) combined with moisture regulators (MR) on the quality and flavor attributes of beef jerky during storage was investigated in this study. During storage, moisture content decreased in all the treatments, and it was significantly higher in MR + HHP samples than in HHP and control samples (P < 0.05). At 0 and 15 days, the water activity was approximately 0.7, and at 60 days, it decreased to 0.652 for control samples and 0.678 for MR + HHP samples. During storage, the MR + HHP samples had lower shear force and thiobarbituric acid reactive substances (TBARs) value than the control and HHP samples (P < 0.05). MR + HHP increased the formation of volatile compounds derived from spices while inhibiting the formation of volatile compounds derived from lipid oxidation. The sensory scores of MR + HHP samples for tenderness, color, taste, and flavor were significantly higher than that of the HHP and control samples (P < 0.05). This study revealed that HHP and MR treatment reduced the quality deterioration of beef jerky during storage.

Keywords

moisture regulatorshigh hydrostatic pressurebeef jerkytendernessmoisture contentflavor

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Food Science of Animal Products
Volume 1 Issue 1,
March 2023
Article number: 9240001
DOI: 10.26599/FSAP.2023.9240001
Cite this article:
Han G, Fan Y, Chen Q, et al. Quality and flavor changes in beef jerky caused by high hydrostatic pressure combined with moisture regulator treatments during storage. Food Science of Animal Products, 2023, 1(1): 9240001. https://doi.org/10.26599/FSAP.2023.9240001

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Received: 05 December 2022
Revised: 15 December 2022
Accepted: 27 December 2022
Published: 01 March 2023
© Beijing Academy of Food Sciences 2023.

Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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