Absrtact: The pH, water activity, tenderness and color difference of dried mutton dried by three drying methods, i.e. constant temperature drying, frying and microwave drying, were determined. The types and contents of biogenic amines in dried mutton fermented by three drying methods were determined by high performance liquid chromatography in order to compare the quality changes and biogenic amines contents of dried mutton dried by three drying methods.
The results showed that the pH and water activity of fermented mutton dried at constant temperature were significantly lower than those of frying and microwave drying equipment (p < 0.05), the shear force and E value were significantly higher than those of frying and microwave drying group (p < 0.05), and the contents of various biogenic amines were lower than the limits. The results showed that the processed dried dried meat could give better color and hardness, prolong the shelf life of dried meat and improve its edible safety.
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