Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)
- Volume 15 Issue 2
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- Pages.171-181
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- 2005
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
Quality and Sensory Characteristics of Beef Jerky Prepared with Fermented Fruit Wines
발효 과실주 첨가에 따른 육포의 품질 및 관능 특성
- Choi Kyung-Ae (Dept. of Food Science and Nutrition, Sungshin Women's University) ;
- Cho Eun-Ja (Dept. of Food Science and Nutrition, Sungshin Women's University)
- Published : 2005.04.01
Abstract
In this study, to investigate the effect of fermented fruit wines on quality and sensory characteristics of beef jerky physicochemical properties and sensory evaluation were determined. Acidity of fruit wines were high in order of Kiwifruit wine>Pineapple wine>Red grapes wine>Pear wine. Aw and pH of beef jerky added fruits wine decreased slowly with the extended storage period and these trend were obvious in jerky added kiwifruit wine. Textural characteristics values of all beef jerky samples were increased according to the storage period was prolonged. At 4 weeks of storage, beef jerky-added Kiwifruit wine showed the highest value in chewiness. The L, a, b values of all beef jerky samples showed a tendency to decrease with the extended storage period, and beef jerky-added kiwifruit wine were the highest value in L, a, b, at 4 weeks of storage. TBA values of beef jerky-added kiwifruit wine, Chungju (S) and pear wine (P) were