Research Progress on the Effects of Drying Methods on the Eating Quality of Dried Meat Products
Abstract
Traditional dried meat products are mainly produced by natural air drying, with a long history and unique flavor, which are favored by consumers. However, there are potential quality problems and safety hazards in traditional dried meat products, such as poor product stability and easy deterioration. As science and technology develop, meat drying technology is constantly improving, and so is product quality. This paper summarizes recent research on the influence of existing drying methods on the eating and sensory qualities of dried meat products such as flavor, color, texture and pH, and gives an outlook on future trends in the development of drying methods for meat products and on noteworthy research areas. This review hopes to provide a reference for improving the drying quality and processing efficiency of dried meat products and for promoting the development of the traditional meat products industry.
References
HAN G, ZHANG L, LI Q X, et al. Impacts of different altitudes and natural drying times on lipolysis, lipid oxidation and flavour profile of traditional Tibetan yak jerky[J]. Meat Science, 2020, 162(8): 1-11. DOI:10.1016/j.meatsci.2019.108030.
KIM S M, KIM T K, KIM H W, et al. Quality characteristics of semi-dried restructured jerky processed using super-heated steam[J]. Foods, 2021, 10(4): 762. DOI:10.3390/foods10040762.
KUIEROVÁ I, MAREK Š, BANOUT J, et al. Solar drying and sensory attributes of eland (Taurotragus oryx) jerky[J]. Journal of Food Quality, 2018, 23(8): 10. DOI:10.1155/2018/1067672.
ELIF A D, MUSTAFA E. Drying kinetics, adsorption isotherms and quality characteristics of vacuum-dried beef slices with different salt contents[J]. Meat Science, 2018, 145: 114. DOI:10.1016/j.meatsci.2018.06.007.
ELMAS F, BODRUK A, KÖPRÜALAN Ö, et al. Drying kinetics behavior of turkey breast meat in different drying methods[J]. Journal of Food Process Engineering, 2020, 43(10): e13487. DOI:10.1111/jfpe.13487.
CHERONO K, MWITHIGA G, SCHMIDT S. Infrared drying as a potential alternative to convective drying for biltong production[J]. Italian Journal of Food Safety, 2016, 5(3): 5625. DOI:10.4081/ijfs.2016.5625.
BASLAR M, MAHMUT K, TOKER O S, et al. Ultrasonic vacuum drying technique as a novel process for shortening the drying period for beef and chicken meats[J]. Innovative Food Science & Emerging Technologies, 2014, 26(12): 182-190. DOI:10.1016/j.ifset.2014.06.008.
SUPRATIM G, AMICHAI G, KLIMENTIY L, et al. Saving energy on meat air convection drying with pulsed electric field coupled to mechanical press water removal[J]. Innovative Food Science & Emerging Technologies, 2020, 66: 102509. DOI:10.1016/j.ifset.2020.102509.
MUGA F C, MARENYA M O, WORKNEH T S. Modelling the thin-layer drying kinetics of marinated beef during infrared-assisted hot air processing of biltong[J]. International Journal of Food Science, 2021, 2021(11): 8819780. DOI:10.1155/2021/8819780.
MORBIATO G, ZAMBON A, TOFFOLETTO M, et al. Supercritical carbon dioxide combined with high power ultrasound as innovate drying process for chicken breast[J]. The Journal of Supercritical Fluids, 2019, 147: 24-32. DOI:10.1016/j.supflu.2019.02.004.
KIM S M, KIM T K, CHA J Y, et al. Novel processing technologies for improving quality and storage stability of jerky: a review[J]. LWT-Food Science and Technology, 2021, 151: 112179. DOI:10.1016/j.lwt.2021.112179.
SALEHI F. Recent applications of heat pump dryer for drying of fruit crops: a review[J]. International Journal of Fruit Science, 2021, 21(1): 546-555. DOI:10.1080/15538362.2021.1911746.
CHENG X N, ZHAO Y, SHI Q L. Instant controlled pressure drop (DIC) as an effective pretreatment to intensify drying efficiency and enhance quality attributes of heat pump dried scallop adductors[J]. Innovative Food Science & Emerging Technologies, 2024, 94: 103701. DOI:10.1016/j.ifset.2024.103701.
PATEL S K, BADE M H. Superheated steam drying and its applicability for various types of the dryer: the state of art[J]. Drying Technology, 2020, 39(3): 284-305. DOI:10.1080/07373937.2020.1847139.
SPECKHAHN A, SRZEDNICKI G, DESAI D K. Drying of beef in superheated steam[J]. Drying Technology, 2010, 28(9): 1072-1082. DOI:10.1080/07373937.2010.505547.
HUANG D, YANG P, TANG X H, et al. Application of infrared radiation in the drying of food products[J]. Trends in Food Science & Technology, 2021, 2(39): 765-777. DOI:10.1016/j.tifs.2021.02.039.
ZHANG M, TANG J, MUJUMDAR A S, et al. Trends in microwave-related drying of fruits and vegetables[J]. Trends in Food Science & Technology, 2006, 17(10): 524-534. DOI:10.1016/j.tifs.2006.04.011.
FU Y H, CAO S Y, YANG L, et al. Flavor formation based on lipid in meat and meat products: a review[J]. Journal of Food Biochemistry, 2022, 46: e14439. DOI:10.1111/jfbc.14439.
ESTÉVEZ M. Protein carbonyls in meat systems: a review[J]. Meat Science, 2011, 11: 259-279. DOI:10.1016/j.meatsci.2011.04.025.
AFZAL A, SAEED F, AFZAAL M, et al. The chemistry of flavor formation in meat and meat products in response to different thermal and non-thermal processing techniques: an overview[J]. Journal of Food Processing and Preservation, 2022, 6(46): e16847. DOI:10.1111/jfpp.16847.
JIN G F, ZHANG J H, YU X, et al. Lipolysis and lipid oxidation in bacon during curing and drying-ripening[J]. Food Chemistry, 2010, 123(2): 465-471. DOI:10.1016/j.foodchem.2010.05.031.
ZHANG L H, ZHANG M, MUJUMDAR A S. Development of flavor during drying and applications of edible mushrooms: a review[J]. Drying Technology, 2021, 39(11): 1685-1703. DOI:10.1080/07373937.2021.1875231.
MOTTRAM D S. Flavour formation in meat and meat products: a review[J]. Food Chemistry, 1998, 62(4): 415-424. DOI:10.1016/S0308-8146(98)00076-4.
HEMMLER D, ROULLIER G C, MARSHALL J W, et al. Evolution of complex Maillard chemical reactions, resolved in time[J]. Scientific Reports, 2017(12): 3227. DOI:10.1038/s41598-017-03691-z.
LI L, BELLOCH C, FLORES M. The Maillard reaction as source of meat flavor compounds in dry cured meat model systems under mild temperature conditions[J]. Molecules, 2021, 26(1): 223. DOI:10.3390/molecules26010223.
DASHDORJ D, AMNA T, HWANG I. Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors: an overview[J]. European Food Research and Technology, 2015, 241: 157-171. DOI:10.1007/s00217-015-2449-3.
HIDALGO F J, ZAMORA R. Formation of phenylacetic acid and benzaldehyde by degradation of phenylalanine in the presence of lipid hydroperoxides: new routes in the amino acid degradation pathways initiated by lipid oxidation products[J]. Food Chemistry, 2019, 2: 100037. DOI:10.1016/j.fochx.2019.100037.
SHI S, KONG B H, WANG Y, et al. Comparison of the quality of beef jerky processed by traditional and modern drying methods from different districts in Inner Mongolia[J]. Meat Science, 2020, 163: 108080. DOI:10.1016/j.meatsci.2020.108080.
FAN Y X, GUO C L, ZHU Y W, et al. Effects of different drying methods on physicochemical, textural, flavor, and sensory characteristics of yak jerky[J]. Meat Science, 2024, 216: 109570. DOI:10.1016/j.meatsci.2024.109570.
ZHU R, CHEN W Q, ZHENG Y, et al. Comparison of four drying methods in terms of the drying efficiency and physicochemical properties of chicken meat[J]. Food Physics, 2024, 27(3): 100010. DOI:10.1016/j.foodp.2024.100010.
GUO X, LU S L, WANG Y Q, et al. Correlations among flavor compounds, lipid oxidation indices, and endogenous enzyme activity during the processing of Xinjiang dry-cured mutton ham[J]. Journal of Food Processing and Preservation, 2019, 10(43): e14199. DOI:10.1111/jfpp.14199.
QIU D, DUAN R B, WANG Y Q, et al. Effects of different drying temperatures on the profile and sources of flavor in semi-dried golden pompano (Trachinotus ovatus)[J]. Food Chemistry, 2023, 2: 134112. DOI:10.1016/j.foodchem.2022.134112.
XIE Q S, XU B C, XU Y, et al. Effects of different thermal treatment temperatures on volatile flavour compounds of water-boiled salted duck after packaging[J]. LWT-Food Science and Technology, 2022, 25(11): 112625. DOI:10.1016/j.lwt.2021.112625.
PUGLIESE C, SIRTORI F, ŠKRLEP M, et al. The effect ofripening time on the chemical, textural, volatile and sensorial traits of bicep femoris and semimembranosus muscles of the Slovenian dry-cured ham Kraški pršut[J]. Meat Science, 2015, 100: 58-68. DOI:10.1016/j.meatsci.2014.09.012.
SANCHEZPENA C M, LUNA G, GARCIAGONZALEZ D L, et al. Characterization of French and Spanish dry-cured hams: influence of the volatiles from the muscles and the subcutaneous fat quantified by SPME-GC[J]. Meat Science, 2005, 69(4): 635-645. DOI:10.1016/j.meatsci.2004.10.015.
ZHU Y, CHEN X T, PAN N, et al. The effects of five different drying methods on the quality of semi-dried Takifugu obscurus fillets[J]. LWT-Food Science and Technology, 2022, 4: 113340. DOI:10.1016/j.lwt.2022.113340.
XU L, LIU S N, CHENG Y L, et al. The effect of aging on beef taste, aroma and texture, and the role of microorganisms: a review[J]. Critical Reviews in Food Science and Nutrition, 2023, 63(14): 2129-2140. DOI:10.1080/10408398.2021.1971156.
PÉREZ-SANTAESCOLÁSTICA C, CARBALLO J, FULLADOSA E, et al. Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham[J]. Food Research International, 2019, 114: 49-56. DOI:10.1016/j.foodres.2018.12.039.
OEZTUERK F, GUENDUEZ H. The effect of different drying methods on chemical composition, fatty acid, and amino acid profiles of sea cucumber (Holothuria tubulosa Gmelin, 1791)[J]. Journal of Food Processing and Preservation, 2018, 42(9): e13723.1-e13723.10. DOI:10.1111/jfpp.13723.
VEGA-GÁLVEZ A, URIBE E, POBLETE J, et al. Comparative study of dehydrated papaya (Vasconcellea pubescens) by different drying methods: quality attributes and effects on cells viability[J]. Food Measure, 2021, 15: 2524-2530. DOI:10.1007/s11694-021-00845-6.
WANG J P, JIANG S Y, MIAO S, et al. Effects of drying on the quality characteristics and release of umami substances of Flammulina velutipes[J]. Food Bioscience, 2023, 2: 102338. DOI:10.1016/j.fbio.2022.102338.
YIN M Y, MATSUOKA R, YANAGISAWA T, et al. Effect of different drying methods on free amino acid and flavor nucleotides of scallop (Patinopecten yessoensis) adductor muscle[J]. Food Chemistry, 2022, 12: 133620. DOI:10.1016/j.foodchem.2022.133620.
LIM D G, LEE S S, SEO K S, et al. Effects of different drying methods on quality traits of Hanwoo beef jerky from low-valued cuts during storage[J]. Food Science of Animal Resources, 2012, 32(5): 531-539. DOI:10.5851/kosfa.2012.32.5.531.
MISHRA B, MISHRA J, PATI P, et al. Dehydrated meat products: a review[J]. International Journal of Livestock Research, 2017, 7: 10-12. DOI:10.5455/ijlr.20170812035616.
PUJOL A, OSPINA-E J C, ALVAREZ H, et al. Myoglobin content and oxidative status to understand meat products’ color: phenomenological based model[J]. Journal of Food Engineering, 2023, 348: 111439. DOI:10.1016/j.jfoodeng.2023.111439.
TEIXEIRA A, PEREIRA E, RODRIGUES E S. Goat meat quality. Effects of salting, air-drying and ageing processes[J]. Small Ruminant Research, 2011, 98(1/3): 55-58. DOI:10.1016/j.smallrumres.2011.03.018.
BHATTA S, STEVANOVIC J T, RATTI C. Freeze-drying of plant-based foods[J]. Foods, 2020, 9: 87. DOI:10.3390/foods9010087.
STRATTA L, CAPOZZI L C, FRANZINO S, et al. Economic analysis of a freeze-drying cycle[J]. Processes, 2020, 8(11): 1399. DOI:10.3390/pr8111399.
KUPONGSAK S, TAN J. Control of a food process based on sensory evaluations[J]. Journal of Food Process Engineering, 2006, 11(29): 675-688. DOI:10.1111/j.1745-4530.2006.00087.x.
AYKIN-DINCER E, ERBAS M. Quality characteristics of colddried beef slices[J]. Meat Science, 2019, 155(9): 36-42. DOI:10.1016/j.meatsci.2019.05.001.
ELMAS F, BODRUK A, KÖPRÜALAN Ö, et al. The effect of pre-drying methods on physicochemical, textural and sensory characteristics on puff dried turkey breast meat[J]. LWT-Food Science and Technology, 2021, 145: 111350. DOI:10.1016/j.lwt.2021.111350.
LIU H L, LIU H Y, LIU H, et al. Microwave drying characteristics and drying quality analysis of corn in China[J]. Processes, 2021, 9(9): 1511. DOI:10.3390/pr9091511.
京公网安备11010802044758号