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首页> 外文期刊>Journal of Food Processing and Preservation >INFLUENCE OF PLATE TEMPERATURE AND MODE OF REHYDRATION ON TEXTURAL PARAMETERS OF PRECOOKED FREEZE-DRIED BEEF
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INFLUENCE OF PLATE TEMPERATURE AND MODE OF REHYDRATION ON TEXTURAL PARAMETERS OF PRECOOKED FREEZE-DRIED BEEF

机译：平板温度和复水方式对预冻冻干牛肉质地参数的影响

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摘要

The effects of various plate temperatures and rehydration procedures in texture of precooked freeze-dried beef, were evaluated. Frozen precooked commercial beef was freeze-dried at 20, 40, 60 and 80C during 24 h. The rehydration procedure involved two main variables: distilled water at room-temperature and at 80C, for 30 min. The texture profile analysis was performed with a TA-XT2 Texture Analyzer (SMS) for freeze-dried rehydrated samples and compared to frozen precooked beef. The results showed that with a same drying period, the 60C plate temperature and rehydrated in distilled water at room-temperature resulted in a better product texture, in regards to texture parameters hardness and chewiness.
机译：评估了各种板温和复水程序对预煮冻干牛肉质地的影响。将冷冻的预煮商品牛肉在20、40、60和80°C下冷冻干燥24小时。再水化过程涉及两个主要变量：室温和80℃下蒸馏水30分钟。使用TA-XT2质构分析仪（SMS）对冻干的水合样品进行质构轮廓分析，并与冷冻的预煮牛肉进行比较。结果表明，在相同的干燥时间下，在质地参数硬度和耐嚼性方面，板温度为60C并在室温下在蒸馏水中再水化会产生更好的产品质地。

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