Abstract The mutton dried by constant temperature drying, frying and drying and microwave drying equipment, by measuring its pH, water activity, tenderness and chromatic aberration, and using high performance liquid phase to check the biotin species of mutton dried after three drying methods. And content, compare the effects of three drying methods on the quality of mutton dry.
The results showed that the water activity after constant temperature drying was significantly lower than the other two groups (p<0.05); the shear force of mutton dry was significantly higher than the other two groups (p<0.01); the color e value and histamine and tyramine The content was significantly lower than the other two groups (p<0.01). It can be seen that the constant drying of the lamb can quickly reduce the AW of the mutton, improve the hardness of the mutton dry, and make the color of the mutton dry more rosy and better in quality.
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