Changes in Drying Characteristics and Product Quality of Beef Jerky with Added Passion Fruit Peel Fiber Powder
LIU Rongrong
TENG Jianwen
HUANG Li
XIA Ning
WEI Baoyao
Abstract：Injection and tumbling were performed to add 0％,0.5％,0.75％,and 1％(m/m)of passion fruit peel fiber powder to beef jerky.The effects of adding passion fruit peel fiber powder on the drying characteristics and quality of beef jerky were investigated by measuring the drying characteristics,yield,texture characteristics,moisture distribution,and sensory qualities.The results showed that addition of passion fruit peel fiber shortened the drying time of beef jerky from 3.7 to 2.9 h and increased the yield from 51.40％to 56.02％.The results of low-field nuclear magnetic resonance showed that the relaxation times of T21,T22,and T23 were shortened and the fluidity of water in beef jerky was reduced by adding passion fruit peel fiber.Texture and sensory evaluation revealed that passion fruit peel fiber significantly reduced the hardness of beef jerky while enhancing its elasticity,viscosity,and chewability.Compared with beef jerky containing 0％fiber,beef jerky with a 0.5％fiber content had the highest total score for sensory evaluation.In conclusion,the application of passion fruit peel fiber powder to beef jerky can alter the drying characteristics,shorten the drying time,improve the moisture distribution and texture characteristics,and enhance the product quality.Notably,adding 0.5％passion fruit peel fiber powder to beef jerky attained the best overall effect.This study can serve as a reference for the comprehensive utilization of passion fruit by-products.
Keywords：passion fruit peel fiber powderbeef jerkywater-holding capacitydrying characteristicmoisture distributiontexture
Publication Date：2025-10-20
Online Publishing Date：2025-12-03(First online date of this platform, not the publication date of the document)
Pages：8( 81-88 )