Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Investigation of Quality Properties of Commercial Jerky from Korean Market for Establishment of Quality Parameters

품질기준설정을 위한 국내 시판 육포의 품질 특성 조사

  • Park, Sunhyun (Food Standard Research Center, Korea Food Research Institute) ;
  • Shim, You-Shin (Food Standard Research Center, Korea Food Research Institute) ;
  • Jeong, Seongweon (Food Standard Research Center, Korea Food Research Institute) ;
  • Lee, Hyun Sung (Food Export Support Center, Korea Food Research Institute) ;
  • Kim, Jong-Chan (Food Standard Research Center, Korea Food Research Institute)
  • 박선현 (한국식품연구원 식품표준연구센터) ;
  • 심유신 (한국식품연구원 식품표준연구센터) ;
  • 정승원 (한국식품연구원 식품표준연구센터) ;
  • 이현성 (한국식품연구원 식품수출지원센터) ;
  • 김종찬 (한국식품연구원 식품표준연구센터)
  • Received : 2016.04.04
  • Accepted : 2016.05.24
  • Published : 2016.06.30
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Abstract

The study was carried out to evaluate the quality of commercial pork and beef jerky at a market in Korea. The amount of food additives, place of origin, meat content, microbiological and physicochemical characteristics were investigated in 46 different jerky samples. Meat contents of pork and beef jerky were 75.2~94.0% and 80.0~95.6%, respectively. Food additives, including sodium nitrite, potassium sorbate, and sodium erythorbate were mainly used in jerky. Pork jerky was processed from domestic pork, and beef jerky was mostly processed from imported beef from the USA, Australia, or New Zealand. Pork jerky contained $23.82{\pm}5.74%$ moisture, $37.86{\pm}7.05%$ crude protein, $6.16{\pm}4.91%$ crude fat, and $4.6.87{\pm}1.76%$ crude ash. Beef jerky contained $26.64{\pm}5.21%$ moisture, $41.36{\pm}3.50%$ crude protein, $4.67{\pm}3.46%$ crude fat, and $7.21{\pm}1.91%$ crude ash. Water activity (Aw) of pork jerky was $0.73{\pm}0.09$ while that of beef jerky was $0.78{\pm}0.08$. Volatile basic nitrogen (VBN) content to jerky was 7.1~36.0 mg/100 g. There was no significant difference in the physicochemical composition of meat type (p<0.05). Coliform, Escherichia coli and Staphylococcus aureus were not detected in pork or beef jerky, whereas yeast and molds were detected below $1.2{\times}10^1CFU/g$ in beef jerky samples.

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