Open AccessThe effect of pre-drying treatments on the quality of dehydrated ground beef
Author(s) -
Nok Afifah,
Lia Ratnawati,
Novita Indrianti,
Achmat Sarifudin
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/924/1/012006
Subject(s) - steaming , food science , water content , lightness , moisture , grinding , particle size , ingredient , factorial experiment , chemistry , materials science , mathematics , composite material , physics , geotechnical engineering , organic chemistry , statistics , optics , engineering
Dehydrated ground meat is widely used as an ingredient in various instant products. This study was aimed to investigate the effect of pre-drying treatments on the physicochemical properties of dehydrated ground beef. The experimental design used a completely randomized design of 3 x 3 factorial, with 3 grinding times (1, 3, and 5 minutes) and 3 cooking methods (steaming, pressure cooking/presto, and roasting). The beef was sliced, milled and cooked according to the treatments, frozen for 24 h, then dried by using an oven drier at a constant temperature of 60°C for 3 h, and finally powdered. The physicochemical properties of dried ground beef were determined including the yield, particle size distribution, rehydration ratio, hygroscopicity, color, moisture content, and fat content. Results showed that the presto method produced the highest moisture content of the cooked beef. Longer grinding time increased the particle passed mesh-6, rehydration ratio, and color, but decreased the final moisture content and fat content. Grinding time of 5 minutes with pressure cooking was selected as the best treatment to prepare dried ground meat. This treatment had a yield of 22.26%, moisture content of 3.38%, rehydration ratio of 3.25, the hygroscopicity of 6,13%, lightness of 53.62, value ‘a’ of 5.52, value ‘b’ of 10.21, and fat of 6.36%.