Asian-Australasian Journal of Animal Sciences

  • 제27권8호
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  • Pages.1174-1180
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  • 2014
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  • 1011-2367(pISSN)
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  • 1976-5517(eISSN)
아세아태평양축산학회 (Asian Australasian Association of Animal Production Societies)
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Effect of Curing Time on the Physicochemical and Sensory Properties of Beef Jerky Replaced Salt with Soy Sauce, Red Pepper Paste and Soybean Paste

  • Lim, H.J. (Division of Applied Life Science Graduate School (BK21 plus), Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kim, G.D. (Department of Food Science and Biotechnology, Kyungnam University) ;
  • Jung, E.Y. (Division of Applied Life Science Graduate School (BK21 plus), Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Seo, H.W. (Division of Applied Life Science Graduate School (BK21 plus), Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Joo, S.T. (Division of Applied Life Science Graduate School (BK21 plus), Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Jin, S.K. (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
  • Yang, H.S. (Division of Applied Life Science Graduate School (BK21 plus), Institute of Agriculture and Life Science, Gyeongsang National University)
  • 투고 : 2013.12.27
  • 심사 : 2014.04.08
  • 발행 : 2014.08.01
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초록

This study was done to investigate the quality properties of beef jerky with soy sauce, red pepper paste, and soybean paste replacing salt. Sliced beef samples were cured in salt (control), soy sauce, red pepper paste, and soybean paste for 24 or 48 h and then dried at $70^{\circ}C$ for 8 h. Treatments showed higher final moisture content and lower $Na^+$ concentration than the control after drying for 8 h. The lightness and shear force values were lower in all treatment samples than in the control during 48 h of curing time. In particular, lower lipid oxidation was found in the jerky cured with red pepper paste than in the control. Sensory evaluation showed that color, flavor, and tenderness of jerky samples were improved by replacing salt with soy sauce, red pepper paste and soybean paste, and higher likeability scores of the beef jerky were obtained among those treatments after 48 h of curing time.

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