Fermented beef jerky based on glycosylation modification fishy smell removal and preparation method of fermented beef jerky

Abstract

The invention relates to the field of food processing, and discloses fermented beef jerky based on glycosylation modification and fishy smell removal and a preparation method thereof.The preparation method comprises the steps that beef is pretreated and then mixed with pickling materials, the mixture is tumbled and pickled and fermented at the same time, and then the fermented beef jerky is obtained through air drying and baking, wherein the pickling materials comprise salt, sugar, spices, a flavoring agent and a compound fermentation solution, the compound fermentation solution comprises lactobacillus curvatus, pediococcus pentosaceus, xylose glucococcus and staphylococcus carnosus, the fermentation temperature is 28-32 DEG C, and the fermentation time is 2-5h. According to the method, the beef is fermented by using the compound flora, so that the fermentation time can be shortened, the growth of putrefying microorganisms can be inhibited, and the taste of the beef is improved. The possibility of protein and fat corruption caused by endogenous corruption microorganisms is reduced, and the generation of toxic substances such as nitrite and nitrate is reduced, so that the safety of the quality of the dried beef product is improved. The sugar used in the invention comprises plant polysaccharide and sugar substitute, and is subjected to glycosylation reaction with the beef product to remove fishy smell and enhance aroma. Spices such as lemons and citronella are also added into the pickling materials, so that the flavor of the beef jerky is further improved.

Description

TECHNICAL FIELD

[0001] The present application belongs to the field of food processing, and particularly relates to a fermented beef jerky based on sugar glycosylation modification and a preparation method thereof. BACKGROUND

[0002] Beef is rich in various essential nutrients and has high nutritional value. In recent years, beef products have significantly increased in popularity among consumers. Beef jerky is a high-grade flavored food processed by traditional processes such as pickling, drying, and baking. Beef jerky is one of China's traditional characteristic meat products, and is well-known at home and abroad for its bright red color, rich aroma, long-lasting flavor, convenience of use, and good storage properties. In addition, beef jerky is favored by consumers due to its high protein and low fat characteristics.

[0003] Traditional dried meat products inhibit microbial activity through low water content (water content <20%) to extend shelf life, but excessive dehydration can lead to problems such as hard texture and poor palatability. In contrast, semi-dry meat products (water content 20%~50%) strike a balance between hardness and storability, and have gradually become a research hotspot. It is worth noting that traditional dried meat production relies on natural drying or hot air drying. Although natural drying seems to be more susceptible to microbial contamination than hot air drying, natural drying seems to have better quality than hot air drying. Therefore, fermentation technology is introduced into dried meat product processing: through specific microbial metabolic regulation systems, pH value, decomposition of macromolecular substances, and inhibition of the growth of spoilage bacteria, the flavor, safety, and functional properties of the product can be simultaneously improved. The application of microbial fermentation technology to the production and processing of beef jerky is of great significance for the development of new products with good eating experience, high nutritional value, and good safety.

[0004] Currently, fermentation bacteria commonly used in meat product fermentation processes include yeast, staphylococcus, and lactic acid bacteria. Depending on the type of bacteria, the specific improvement principles for meat products are different. For example, lactic acid bacteria can produce a large amount of lactic acid after fermentation, which further weakens and degrades myofibrils and connective tissue to improve meat tenderness. However, the current meat product fermentation process generally has the problem of long fermentation time, and harmful substances such as nitrite are easily produced during the pickling process. SUMMARY

[0005] The present application addresses the problems of long fermentation time and the easy production of harmful substances such as nitrite in the prior art, as well as the problem of strong odor of beef, particularly yak. The present application provides a fermented beef jerky based on sugar glycosylation modification and a preparation method thereof. The fermentation time required by the method provided by the present application is significantly shortened, and the beef jerky prepared by the method has good taste, and the content of harmful substances such as nitrite and odor substances is significantly reduced.

[0006] In order to achieve the above object, the first aspect of the present application provides a preparation method of fermented beef jerky based on glycosylation modification to remove fishy smell, wherein the preparation method comprises: pretreating beef, mixing the pretreated beef with pickling materials, rolling and kneading, pickling and fermenting at the same time, and then air-drying and baking to obtain fermented beef jerky, wherein the pickling materials comprise salt, sugar, spices, flavor enhancers and a composite fermentation liquid, the composite fermentation liquid comprises Lactobacillus curvatus, Pediococcus pentosaceus, Staphylococcus xylosus and Staphylococcus carnosus, the fermentation temperature is 28-32℃, and the fermentation time is 2-5h.

[0007] The second aspect of the present application provides fermented beef jerky, which is prepared according to the preparation method of the first aspect of the present application.

[0008] In the present application, the beef is fermented by using a composite microbial population, and the inoculation of the fermentation strains can quickly become dominant flora, thereby shortening the fermentation time, shortening the production cycle, inhibiting the growth of spoilage microorganisms, reducing the possibility of protein and fat spoilage caused by endogenous spoilage microorganisms, reducing the generation of amine toxic substances such as biological amines and nitrosamines, and thereby improving the safety of the quality of beef jerky products. In addition, lemon, citronella and other spices are added to the pickling materials used in the present application, which further enhances the flavor of the beef jerky.

[0009] In the present application, the method uses a simultaneous pickling and fermentation mode, the pickling material is used for tenderizing the beef at the same time as the probiotics are fermented, and the beef is provided with rich and stable color and aroma, thereby enhancing the flavor of the beef jerky. Further enhancing the flavor of the beef jerky, while inhibiting the contamination of miscellaneous bacteria and prolonging the shelf life of the beef jerky.

[0010] Other features and advantages of the embodiments of the present application will be described in detail in the following specific embodiments. DETAILED DESCRIPTION

[0011] The specific embodiments of the present application are described in detail below. It should be understood that the specific embodiments described herein are only used to illustrate and explain the present application, and are not used to limit the present application.

[0012] The endpoints of the ranges and any values disclosed herein are not limited to the precise values stated. The endpoints of the ranges and the values are approximate values and should be understood to include values approximately near these ranges and values within these ranges. For ranges of values, the endpoints of the ranges are combined with the individual points to form new ranges that are within the scope of the present application.

[0013] In addition, the term "and / or" in the description and claims is used to describe the association relationship of the associated objects, which means that there can be three relationships, for example, A and / or B can represent the three cases of A existing alone, A and B existing together, and B existing alone. The character " / " generally represents that the front and rear associated objects are in an "or" relationship.

[0014] In the description of the present application, the description of the terms "one embodiment", "some embodiments", "example", "specific example", or "some examples" means that the specific features, structures, materials or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of the present application. In the present application, the illustrative description of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any suitable manner in any one or more embodiments or examples. In addition, the skilled in the art can combine and combine the different embodiments or examples described in the present application and the features of the different embodiments or examples without contradiction.

[0015] The sugar substitute in the present application refers to a sweet substance that can replace traditional sugar, which is different from traditional commonly used sugar such as sucrose, polysaccharide and the like, and has little or no heat generation, and is healthier than traditional sugar. The sugar substitute can be a natural sugar alcohol (xylitol, erythritol), and can also be artificially synthesized, such as aspartame and the like.

[0016] The first aspect of the present application provides a preparation method of fermented beef jerky based on glycosylation modification to remove fishy smell, wherein the preparation method comprises: pretreating beef, mixing with curing material, rolling and kneading, curing and fermenting at the same time, and then air drying and baking to obtain fermented beef jerky, wherein the curing material comprises salt, sugar, spices, flavor enhancer and composite fermentation liquid, wherein the composite fermentation liquid comprises lactobacillus curvatus, pediococcus pentosaceus, staphylococcus xylosus and staphylococcus carnosus, the fermentation temperature is 28-32℃, and the fermentation time is 2-5h. The composite microbial flora is used for fermentation in the present application, and the fermentation temperature can be 28℃, 29℃, 30℃, 31℃, 32℃ and any value between any two of them. Since the composite microbial flora is used, the fermentation time can be significantly shortened, and the fermentation time can be 2h, 3h, 4h, 5h and any value between any two of them.

[0017] The method provided by the present application can be applied to various beef, such as buffalo meat, yellow cattle meat, yak meat and the like, preferably yak meat.

[0018] Preferably, for every 100 parts by weight of the beef, the amount of the compound fermentation liquid is 0.02-0.03 parts by weight, such as 0.02 parts by weight, 0.022 parts by weight, 0.025 parts by weight, 0.027 parts by weight, 0.03 parts by weight, and any value between any two of them.

[0019] Preferably, the concentration of the compound fermentation broth is 5-10 wt.%.

[0020] Preferably, in the compound fermentation broth, the mass ratio of *Lactobacillus curvularis*, *Pediococcus pentosaceus*, *Glucosacchariformis xylose*, and *Staphylococcus carinatum* is 3-5:2-3:1.5-2:1-2, such as 3:2:1.5:1, 3:2.5:1.5:1, 3:3:1.5:1, 3:2:1.8:1, 3:2:2:1, 4:2:1.5:1, 4:2.5:1.5:1, 4:3:1.5:1, 4:2:1.8:1, 4:2:2:1, 5:2:1.5:1, 5:2.5:1.5:1, 5:3:1.5:1, 5:2:1.8:1, 5:2:2:1, and any value between any two of these ratios.

[0021] Preferably, the sugar includes plant polysaccharides and sugar substitutes, which undergo a glycosylation reaction with beef products to remove fishy odors and enhance flavor. Examples include granulated sugar, chitosan, and xylitol.

[0022] Preferably, the sugar comprises a sugar substitute, which includes at least one of allulose, rebaudioside A, and rebaudioside M. This invention is the first to use a sugar substitute for deodorizing, and achieves excellent deodorizing effects.

[0023] Preferably, for every 100 parts by weight of the beef, the amount of sugar is 15-20 parts by weight, such as 15 parts by weight, 16 parts by weight, 17 parts by weight, 18 parts by weight, 19 parts by weight, 20 parts by weight, and any value between any two of these numbers.

[0024] Preferably, for every 100 parts by weight of the beef, the total amount of salt, sugar, spices and flavor enhancers is 15-25 parts by weight, such as 15 parts by weight, 16 parts by weight, 17 parts by weight, 18 parts by weight, 19 parts by weight, 20 parts by weight, 25 parts by weight and any value between any two of them.

[0025] Preferably, the mass ratio of salt, sugar, spices, and flavor enhancers is 1:15-20:0.2-0.5:1, such as 1:15:0.2:1, 1:18:0.2:1, 1:20:0.2:1, 1:15:0.3:1, 1:15:0.5:1, and any value between any two of these numbers.

[0026] Preferably, the spices include lemongrass and lemon peel, wherein the mass ratio of lemongrass to lemon peel is 1:5-8;

[0027] The mixing steps include: mixing and grinding the salt, sugar, lemongrass, and flavor enhancer to obtain a compound powder; mixing the compound fermentation liquid with the compound powder and then uniformly coating it on the surface of the beef; then adding the lemon peel and mixing it thoroughly before tumbling.

[0028] This invention does not have any special requirements for flavor enhancers. Any flavor enhancer commonly used in the field to enhance the umami flavor of meat products is acceptable, such as monosodium glutamate (MSG) or chicken essence.

[0029] Preferably, the fermentation time is 2-4 hours.

[0030] Preferably, the air-drying temperature is 50-70℃ and the time is 1-5 hours.

[0031] Preferably, the air-drying time is 1-4 hours.

[0032] Preferably, the air-drying time is 2-4 hours.

[0033] Preferably, the baking temperature is 100℃-200℃ and the baking time is 3-6 minutes.

[0034] Preferably, the baking temperature is 120-180℃.

[0035] Preferably, the pretreatment step includes: removing the fascia and fat from the beef, cutting it into cubes of a preset size and freezing it, and then slicing the frozen beef to obtain beef slices.

[0036] Preferably, the tumbling time is 3-5 minutes. Tumbling is generally performed using a tumbling machine in a light tumbling mode.

[0037] A second aspect of the present invention provides a fermented beef jerky, wherein the fermented beef jerky is prepared by the preparation method described in the first aspect of the present invention.

[0038] The present invention will be described in detail below through examples. Unless otherwise specified, all reagents or instruments used in the following examples are commercially available conventional products. Where specific conditions are not specified in the examples, conventional conditions or conditions recommended by the manufacturer shall apply.

[0039] Purchased beef jerky from Inner Mongolia Ke Niu Youxuan Food Co., Ltd., batch number 20250530.

[0040] The residual amount of nitrite was tested according to the method in GB 5009.33-2016 "National Food Safety Standard - Determination of Nitrite and Nitrate in Food".

[0041] TBARS (thiobarbituric acid reactants) was tested according to GB / T 35252-2017 "Determination of 2-thiobarbituric acid value of animal and vegetable oils - direct method".

[0042] The carbonyl content was tested according to the method in GB 5009.230-2016 "National Food Safety Standard - Determination of Carbonyl Value in Food".

[0043] Preparation Example 1

[0044] Lactobacillus curvatureis, Pediococcus pentosaceus, Staphylococcus xylose, and Staphylococcus carinatum were mixed in a mass ratio of 3:2.5:2:1 and then water was added to prepare a compound bacterial solution with a concentration of 6.25 wt.%.

[0045] Preparation Example 2

[0046] Lactobacillus curvatureis, Pediococcus pentosaceus, Staphylococcus xylose, and Staphylococcus carinatum were mixed in a mass ratio of 5:3:1.5:1.5 and then water was added to prepare a compound bacterial solution with a concentration of 9.5 wt.%.

[0047] Preparation Example 3

[0048] Lactobacillus curvatureis, Pediococcus pentosaceus, Staphylococcus xylose, and Staphylococcus carinatum were mixed in a mass ratio of 4:2:1.6:2 and then water was added to prepare a compound bacterial solution with a concentration of 7.5 wt.%.

[0049] Preparation Example 4

[0050] The preparation was carried out in the same manner as in Example 1, except that *Staphylococcus xylose* and *Staphylococcus carinatum* were replaced with an equal amount of *Lactobacillus*.

[0051] Preparation Example 5

[0052] The preparation was carried out in the same manner as in Example 1, except that Lactobacillus curvaturei and Pediococcus pentosaceus were replaced with an equal amount of yeast.

[0053] Example 1

[0054] (1) Fresh yak meat (hind leg meat in this example) from 12 months or older is selected as raw material. After the frozen meat is taken out, it is thawed at 6℃. The indicators are that the surface of the meat is loose and the inside is frozen.

[0055] Remove fat, fascia, and tendons from the beef, ensuring that the meat is free of tendons and vice versa, and maintain the integrity of the meat as much as possible. Trimming should be done while the beef is frozen to preserve its integrity. Then, cut and shape the beef into cubes that are 5cm long, 2cm wide, and 10cm high. Soft-freeze the cubes at -7℃ for 4 hours, then remove them and slice them into thin slices about 2mm thick along the length of the beef.

[0056] (2) Mix 0.9 parts by weight of salt, 16.5 parts by weight of white sugar, 0.9 parts by weight of monosodium glutamate and 0.04 parts by weight of dried lemongrass, grind them into powder, and mix them with 0.025 parts by weight of the compound bacterial liquid from Preparation Example 1 to obtain a mixture. Coat the mixture evenly on 100 parts by weight of beef slices, add 0.24 parts by weight of lemon peel scraps and mix well. Put the beef into a tumbler and tumble for 5 minutes. Seal the tumbled beef with plastic wrap.

[0057] (3) Marinate the beef at 30℃ and ferment it at the same time. After 2.5 hours, put it in the oven and hang it to dry. Air dry it at 60℃ for 3.5 hours. Then put it in the oven and bake it at 160℃ for 4.5 minutes. After baking, cool it immediately and cool it to room temperature within 2 hours to obtain fermented beef jerky.

[0058] The fermented beef jerky is vacuum-packed. Before packaging, the packaging workshop and all tools must be disinfected. Workers wear disposable disinfected gloves. The vacuum degree of vacuum packaging is ≥0.7Mpa, the heating time is 0.2s, and the air extraction time is 50s.

[0059] After packaging, the output is sterilized at high temperature. The sterilization method is as follows: heat to 105℃ within 15 minutes and maintain for 20 minutes, then reduce the center temperature to 30℃ within 10 minutes and maintain for 10 minutes, and then cool to 15℃ with a water bath.

[0060] Example 2

[0061] The procedure is the same as in Example 1, with the only difference being:

[0062] The components of the marinade in step (2) are different: 1 part by weight of salt, 18 parts by weight of white sugar, 1 part by weight of monosodium glutamate, 0.05 parts by weight of dried lemongrass, 0.025 parts by weight of the compound bacterial solution from preparation example 2, and 0.35 parts by weight of lemon peel.

[0063] The fermentation time in step (3) is 2 hours.

[0064] Example 3

[0065] The procedure is the same as in Example 1, with the only difference being:

[0066] The components of the marinade in step (2) are different: 1 part by weight of salt, 20 parts by weight of white sugar, 1 part by weight of monosodium glutamate, 0.04 parts by weight of dried lemongrass, 0.025 parts by weight of the compound bacterial solution from preparation example 2, and 0.32 parts by weight of lemon peel.

[0067] The fermentation time in step (3) is 2.5 hours.

[0068] Example 4

[0069] The procedure was carried out in accordance with Example 1, except that white sugar was replaced with chitosan.

[0070] Example 5

[0071] The procedure was carried out in accordance with Example 1, except that white sugar was replaced with allulose.

[0072] Example 6

[0073] The procedure was carried out in accordance with Example 1, except that white sugar was replaced with rebaudioside A.

[0074] Comparative Example 1

[0075] The procedure was carried out in accordance with Example 1, except that Example 4 was prepared using a compound bacterial solution.

[0076] Comparative Example 2

[0077] The procedure was carried out in accordance with Example 1, except that Example 5 was prepared using a compound bacterial solution.

[0078] Test Example 1

[0079] A panel of 20 food professionals with specialized sensory training evaluated the sensory quality of the beef jerky according to the principles of food sensory evaluation. The beef jerky was removed from its packaging and placed on a clean white plate for sensory evaluation of its taste, flavor, color, and texture. The sensory scoring criteria are shown in Table 1, and the average scores were taken. The results are shown in Table 2.

[0080] Table 1 Sensory Evaluation Criteria

[0081]

[0082] Table 2 Sensory Evaluation of Lemon-Flavored Beef Jerky

[0083]

[0084] As can be seen from Table 1, the beef jerky prepared by the method provided by the present invention has excellent flavor, especially the flavor of Example 1 is significantly higher than that of commercially available beef. However, when other bacteria (such as Lactobacillus in Comparative Example 4 and yeast in Comparative Example 5) are used, the flavor of the beef jerky decreases.

[0085] Test Example 2

[0086] The nitrite residue, TBARS value, and carbonyl content of Examples 1-6, Comparative Examples 1-2, and commercially available beef jerky were tested respectively. The test results are shown in Table 3.

[0087] Table 3

[0088]

[0089] The TBARS value reflects the degree of fat oxidation in beef, while the carbonyl content reflects the degree of protein oxidation and / or structural changes in beef. Its content is directly related to the degree of damage to myofibrillar proteins. As can be seen from Table 3, the beef jerky prepared using this invention has lower levels of nitrite residue, protein and fat oxidation and spoilage. The very low levels of protein and fat oxidation and spoilage are also one of the reasons for its superior flavor. In particular, the beef jerky prepared in Example 1 has the best flavor and the lowest levels of nitrite residue, protein oxidation and spoilage, and fat oxidation.

[0090] Test Example 3

[0091] To extract volatile compounds, automated headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze fermented beef jerky. Approximately 3g of minced beef jerky was added to a 20mL vial. 2,4,6-Trimethylpyridine (0.02mg / mL, soluble in methanol) was used as an internal standard. Adsorption was performed at 60℃ for 30min using a 65μm polydimethylsiloxane / divinylbenzene (PDMS / DVB) extraction fiber, followed by GC-MS analysis. GC conditions: HP-5MS column (30m × 0.32mm × 0.25μm). Temperature program: initial temperature 40℃, hold for 10min; then increase to 120℃ at 5℃ / min; then increase to 230℃ at 0℃ / min, hold for 7min. Injector temperature: 250℃; carrier gas: helium; electron energy: 70eV. MS conditions: Electron ionization source: transfer line temperature 250℃; ion source temperature 240℃; mass scan range m / z 33~450.

[0092] The flavor characteristics of fermented beef jerky are mainly determined by volatile flavor compounds, which provide valuable information about the flavor and sensory characteristics of fermented beef jerky. Fermentation can effectively reduce the content of odor-causing components such as 2-butanone, hexanal, 2-pentylfuran, 1-octen-3-ol, nonanal, and benzaldehyde.

[0093] The beef jerky prepared in Examples 1-6 was used as test samples to test its fishy smell components. A comparative sample was prepared in accordance with the method of Example 1. The only difference between the comparative sample and Example 1 was that no sugar was added. The test results are shown in Table 4.

[0094] Table 4

[0095]

[0096] As can be seen from Table 4, compared with the control sample, both the addition of ordinary polysaccharides and sugar substitutes have a significant effect on removing fishy smell substances. In particular, sugar substitutes are especially effective in removing fishy smell substances. The effect is most significant when allulose is used. Moreover, since sugar substitutes produce very little or no heat, the beef prepared with them is healthier.

[0097] The preferred embodiments of the present invention have been described in detail above; however, the present invention is not limited thereto. Within the scope of the inventive concept, various simple modifications can be made to the technical solutions of the present invention, including combinations of various technical features in any other suitable manner. These simple modifications and combinations should also be considered as the content disclosed in the present invention and are all within the protection scope of the present invention.

Claims

1. A method for preparing fermented beef jerky, characterized in that, The preparation method includes: pre-treating beef, mixing it with marinade, tumbling and marinating it while fermenting, and then air-drying and baking it to obtain fermented beef jerky. The marinade includes salt, sugar, spices, flavor enhancers and compound fermentation liquid. The compound fermentation liquid includes Lactobacillus curvaturei, Pediococcus pentosaceus, Glucosacchariformis xylose, and Staphylococcus carinatum. The fermentation temperature is 28-32℃ and the time is 2-5 hours.

2. As described in claim 1, wherein, For every 100 parts by weight of the beef, the amount of the compound fermentation liquid used is 0.02-0.03 parts by weight.

3. The preparation method according to claim 1 or 2, wherein, In the compound fermentation broth, the mass ratio of *Lactobacillus curvularis*, *Pediococcus pentosus*, *Glucosacchariformis xylose* and *Staphylococcus carinatum* is 3-5:2-3:1.5-2:1-2.

4. The preparation method according to claim 3, characterized in that, The sugar includes sugar substitutes, which include at least one of allulose, rebaudioside A, and rebaudioside M.

5. The preparation method according to claim 4, characterized in that, For every 100 parts by weight of the beef, the amount of sugar used is 15-20 parts by weight.

6. The preparation method according to claim 4 or 5, characterized in that, For every 100 parts by weight of the beef, the total amount of the salt, sugar, spices and flavor enhancers is 15-25 parts by weight; And / or, the mass ratio of the salt, sugar, spices, and flavor enhancers is 1:15-20:0.2-0.5:

1.

7. The preparation method according to claim 1, wherein, The fermentation time is 2-4 hours.

8. The preparation method according to claim 1, wherein, The air-drying temperature is 50-70℃, and the time is 1-5 hours, preferably 1-4 hours, and more preferably 2-4 hours; And / or, the baking temperature is 100-200℃, preferably 120-180℃, and the time is 3-6 minutes.

9. The preparation method according to claim 8, wherein, The tumbling time is 3-5 minutes.

10. A fermented beef jerky, characterized in that, The fermented beef jerky is prepared by the method according to any one of claims 1-9.

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