The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Antioxidant Activities and Quality Characteristics of Beef Jerky Supplement with Onion Peel Extract

양파껍질을 이용한 우육포의 항산화 활성 및 품질 특성

  • Jung, Eui Yoeb (Major in Traditional Culinary Culture, Graduate School of Arts, Sookmyung Womens University) ;
  • Sim, Ki Hyeon (Major in Traditional Culinary Culture, Graduate School of Arts, Sookmyung Womens University)
  • 정의엽 (숙명여자대학교 문화예술대학원 전통식생활문화전공) ;
  • 심기현 (숙명여자대학교 문화예술대학원 전통식생활문화전공)
  • Received : 2018.11.02
  • Accepted : 2019.01.02
  • Published : 2019.02.28
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Abstract

The objective of this study was to reduce the waste rate of onion peel, which has excellent functionalities, and to promote its industrial utilization. The methodology involved preparing beef jerkies using liquid seasonings with 0% (OPE0), 50% (OPE50) and 100% (OPE100) onion peel extract (OPE) of domestically produced onion, respectively; and assessing their antioxidant activities and quality characteristics. As the amount of added OPE increased, the contents of crude protein and crude ash increased, while those of crude fat decreased. As for color values, increase in the amount of added OPE led to increase in L value and b value, but decrease in a value. The measurement of mechanical texture showed that hardness and cohesiveness decreased as the amount of added OPE increased. TBARS (thiobarbituric acid reactive substance) content decreased as the amount of added OPE increased. And the amount of added OPE increased, all the antioxidant activity of beef jerky increased. Acceptability test showed the highest preference for OPE50 with regard to flavor, taste texture and overall acceptability. Quantitative descriptive analysis (QDA) showed that increase in the amount of added OPE led to increase in meat color, salty taste, sweet taste, meat flavor and chewiness and decrease in off-flavor. According to principal component analysis (PCA), OPE50 and OPE100 had high levels of the sensory attributes that increase preference-such as meat color, salty taste, sweet taste, meat flavor and chewiness. Based on such results, it was established that 50% is the optimal mixing ratio of OPE for preparing a beef jerky of high preference that also has excellent quality characteristics and antioxidant activity.

Keywords

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Fig. 1. Principal component analysis (PCA) loadings for sensory attributes (a) and beef jerky samples (b).

Table 1. Formula for the preparation of beef jerky supplement with onion peel extract

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Table 2. Proximate compositions of beef jerky supplement with onion peel extract

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Table 3. Physicochemical properties of beef jerky supplement with onion peel extract

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Table 4. Color values of beef jerky supplement with onion peel extract

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Table 5. Texture properties of beef jerky supplement with onion peel extract

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Table 6. Acceptability test of beef jerky supplement with onion peel extract

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Table 7. Quantitative descriptive analysis (QDA) of beef jerky supplement with onion peel extract

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Table 8. Antioxidant activities of beef jerky supplement with onion peel extract

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