Effect of Packaging Methods on the Quality Properties of Stick Type Restructured Jerky

최윤상,; Jeong, Jong Youn; 최지훈,; 한두정,; Kim, Hack Youn; 이미애,; 백현동,; Kim, Cheon-Jei

doi:10.5851/kosfa.2007.27.3.290

Cited by 17 publications

(13 citation statements)

References 18 publications

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“…Several studies have been conducted to improve the textural properties of jerky that semi-dried type by increasing its moisture content and adding humectants (sugar, konjac, egg albumin, isolated soy protein, and other carbohydrates) to it Kuo and Ockerman, 1985;Lim, 1992). Additionally, other researcher prepared jerky with restructured meat (Choi and An, 1996;Choi et al, 2007b) that lower price and efficient than whole muscle. Thus, manufacturers are saving production costs and can make the modification of the product size and shape for mass production.…”

Section: Introductionmentioning

confidence: 99%

Effects of Kimchi Powder on Quality Characteristics of Semi-dried Pork Jerky

An¹,

Choi²,

Choi³

et al. 2010

Korean Journal for Food Science of Animal Resources

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This study was carried out to investigate the effects of kimchi powder addition on the quality properties of semi-dried pork jerky. Jerky was unamended (control) or was amended with dried kimchi powder to a concentration of 1% (T1), 2% (T2) or 3% (T3). The contents of moisture and ash were the highest in the T3 treatment. The protein content was highest in the control, but there was no significant difference in the fat content. The control exhibited the highest pH value, whereas T2 exhibited the lowest metmyoglobin content. The dry yield and water activity of T2 treatment were highest. There was no significant difference in the thiobarbituric acid value. Shear force was highest in the control. Overall, T2 produced a product with the best sensory evaluation results.

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Section: Introductionmentioning

confidence: 99%

Effects of Kimchi Powder on Quality Characteristics of Semi-dried Pork Jerky

An¹,

Choi²,

Choi³

et al. 2010

Korean Journal for Food Science of Animal Resources

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“…In general, Water activity is important for determining microbial growth rates and is an important quality control characteristic, has a potent effect on the color, texture, and fat rancidity of jerky products (Choi et al, 2007a).…”

Section: A -Dmentioning

confidence: 99%

“…Textural properties are very important to consumers, and can be used to assess quality (Han et al, 2007). Studies attempting to improve jerky texture have addressed the treatment of raw meat (Choi et al, 2008b), drying temperature (Han et al, 2007), drying time , salt addition (Lee et al, 2004), marination conditions (Choi et al, 2006), and packaging methods (Choi et al, 2007a). Attempts have also been made to upgrade the texture of meat products in order to supplement them with functional foods.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Properties and Sensory Characteristics of Semi-dried Pork Jerky with Rice Bran Fiber

Kim¹,

Choi²,

Choi³

et al. 2010

Korean Journal for Food Science of Animal Resources

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This study evaluated the effects of rice bran fiber (RBF) on the quality of semi-dried pork jerky (SDPJ). SDPJ was supplemented with RBF at levels of 0 (control), 1, 2, and 3%. The addition of RBF at various levels affected the composition of SDPJ except for the fat content (p>0.05). The addition of RBF at a level higher than 2% increased the protein and ash contents of SDPJ (p<0.05). The addition of RBF at various levels also affected the physiochemical properties of SDPJ (p<0.05) except for water activity (p>0.05). Increased level of RBF increased the pH. The rancidity of SDPJ was increased (p<0.05) regardless of the RBF level, whereas the metmyoglobin content (%) of SDPJ was increased at a level higher than 2%. Increased level of RBF decreased the shear force (p<0.05) and the increased processing yield of SDPJ (p<0.05). Jerky made with 2% RBF scored highest for sensory properties, including color, tenderness, juiciness, and overall acceptability (p<0.05). These results indicate that SDPJ containing 2% RBF had the most acceptable quality characteristics, but further study is required to reduce the rancidity induced by the addition of RBF.

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“…Jose et al (1994) reported that the pH for beef jerky products was in the broad range of 4.72-6.73. Yang and Lee (2002) Several studies have demonstrated that pH values of beef jerky samples decreased slightly during the storage periods (Choi et al, 2007;Okonkwo et al, 1992).…”

Section: Ph and Tbarsmentioning

confidence: 99%

Effect of natural antioxidant extracted from Citrus junos seib. or Prunus mume. on the quality traits of sun-dried Hanwoo beef jerky

Lim¹,

Kim²,

Seo³

et al. 2012

CNU Journal of Agricultural Science

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:The objective of the study was to evaluate the quality characteristics of sun-dried Hanwoo beef jerky added with the extract of Citrus junos seib. or Prunus mume. Hanwoo beef shank muscles were sliced, marinated, and sun-dried at 25°C, relative humidity of 35%. The physicochemical quality and microbiological safety of the Hanwoo beef jerky aerobically packaged were analyzed during the storage of 25°C. The moisture content of beef jerky with Citrus junos seib. was the lowest among the treatments after 20 d. Citrus junos seib. and Prunus mume jerky after 10 d had significantly lower aw than those after 0 and 20 d (p<0.05). The pH values of jerky generally ranged from 5.76 to 5.84. The pH value of Prunus mume jerky was significantly higher than those of other jerky samples (p<0.05). Prunus mume jerky showed significantly lower TBARS value than the others after 20 d (p<0.05). Citrus junos seib. jerky showed a significantly lower lightness (L*), redness (a*) and yellowness (b*) than the others during the storage (p<0.05). Prunus mume samples after 10 d had significantly higher L*, a*, and b* values than the others (p<0.05). With regard to sensory properties, Citrus junos seib. and Prunus mume jerky showed significantly higher flavor and overall acceptability scores than the control (p<0.05). The extracts of Prunus mume will be used in sun-dried Hanwoo beef jerky as a natural agent to retard lipid oxidation and to improve meat color.

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Effect of Packaging Methods on the Quality Properties of Stick Type Restructured Jerky

Cited by 17 publications

References 18 publications

Effects of Kimchi Powder on Quality Characteristics of Semi-dried Pork Jerky

Effects of Kimchi Powder on Quality Characteristics of Semi-dried Pork Jerky

Physicochemical Properties and Sensory Characteristics of Semi-dried Pork Jerky with Rice Bran Fiber

Effect of natural antioxidant extracted from Citrus junos seib. or Prunus mume. on the quality traits of sun-dried Hanwoo beef jerky

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