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
Table 2. Proximate compositions of beef jerky supplement with onion peel extract
Table 3. Physicochemical properties of beef jerky supplement with onion peel extract
Table 4. Color values of beef jerky supplement with onion peel extract
Table 5. Texture properties of beef jerky supplement with onion peel extract
Table 6. Acceptability test of beef jerky supplement with onion peel extract
Table 7. Quantitative descriptive analysis (QDA) of beef jerky supplement with onion peel extract
Table 8. Antioxidant activities of beef jerky supplement with onion peel extract
참고문헌
- Ahn DU, Olson DG, Jo C, Chen X, Wu C, Lee JI. 1998. Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties. Meat Sci 49:27-39 https://doi.org/10.1016/S0309-1740(97)00101-0
- Aleson-Carbonell L, Fernandez-Lopez J, Peerez-Alvarez JA, Kuri V. 2005. Characteristics of beef burger as influenced by various types of lemon albedo. Innovative Food Sci Emerg Technol 6:247-255 https://doi.org/10.1016/j.ifset.2005.01.002
- An KI, Choi JH, Choi YS, Han DJ, Kim HY, Lee MA, Kim SY, Kim TH, Kim CJ. 2010. Effects of Kimchi powder on quality characteristics of semi-dried pork jerky. Korean J Food Sci Anim Resour 30:198-205 https://doi.org/10.5851/kosfa.2010.30.2.198
- AOAC. 2003. The Association Official Methods of Analysis. 17th ed. pp.8-35. Association of Official Analytical Communities
- Bang HA, Cho JS. 1998. Antioxidant effects on various solvent extracts from onion peel and onion flesh. J Korean Diet Assoc 4:14-19
- Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181:1199-1200 https://doi.org/10.1038/1811199a0
- Boo HO, Hwang SJ, Bae CS, Park SH, Song WS. 2011. Antioxidant activity according to each kind of natural plant pigments. Korean J Plant Resour 24:105-112 https://doi.org/10.7732/kjpr.2011.24.1.105
- Chae SY. 2015. Effect of Aronia melanocarpa concentrate on the shelf-life and quality characteristics of beef jerky. Master's Thesis, Sookmyung Women's Univ. Seoul. Korea
- Cheng JH, Wang ST, Ockerman HW. 2007. Lipid oxidation and color change of salted pork patties. Meat Sci 75:71-77 https://doi.org/10.1016/j.meatsci.2006.06.017
- Cho JS, Hwang SY. 2007. Food Material. pp.146-147. Moonwoondang Publishing Co
- Choi BG, Surh JH. 2014. Effects of heat treatment on the quality of the onion juices prepared with sulfur-applied onions. Korean J Food Sci Technol 46:189-197 https://doi.org/10.9721/KJFST.2014.46.2.189
- Choi SH, Chin KB. 2002. Development of low-fat comminuted sausage manufactured with various fat replacers similar textural characteristics to those with regular-fat counterpart. Korean J Food Sci Technol 34:577-582
- Chung YK, Choi JS, Yu SB, Choi YI. 2018. Physicochemical and storage characteristics of Hanwoo Tteokgalbi treated with onion skin powder and blackcurrant powder. Korean J Food Sci Anim Resour 38:737-748 https://doi.org/10.5851/KOSFA.2018.E12
- Crosby NT, Sawyer R. 1976. N-nitrosamines: A review of chemical and biological properties and their estimation in foodstuffs. Adv Food Res 22:1-71 https://doi.org/10.1016/S0065-2628(08)60336-5
- Fernandez-Gines JM, Fernandez-Lopez J, Sayas-Barbera E, Sendra E, Perez-Alvarez JA. 2004. Lemon albedo as a new source of dietary fiber: Application to bologna sausages. Meat Sci 67:7-13 https://doi.org/10.1016/j.meatsci.2003.08.017
- Forrest JC, Aberle ED, Hedrick HB, Judge MD, Merkel RA. 1975. Principles of meat processing. In Principles of Meat Science. pp.190-226. W.H. Freeman and Co
- Ha ES, Kim JS, Lee SJ, Hu WS, Sung NJ. 2017. Quality properties and antioxidant activities of Hanwoo jerky added to bokbunja, arrowroot and green tea extract powder. J Agric Life Sci 51:105-118
- Han DJ, Jeong JY, Choi JH, Choi YS, Kim HY, Lee MA, Lee ES, Paik HD, Kim CJ. 2007. Effects of drying conditions on quality properties of pork jerky. Korean J Food Sci Anim Resour 27:29-34 https://doi.org/10.5851/kosfa.2007.27.1.29
- Herrmann K. 1976. Flavonols and flavones in food plants: A review. Int J Food Sci Technol 11:433-448 https://doi.org/10.1111/j.1365-2621.1976.tb00743.x
- Hertog MGL, Hollman PCH, Katan MB. 1992. Content of potentially anticarcinogenic flavonoids of 28 vegetables and 9 fruits commonly consumed in the Netherlands. J Agric Food Chem 40:2379-2383 https://doi.org/10.1021/jf00024a011
- Hwang EG, Oh DY, Kim BK, Kim SJ. 2014. Effects of storage and supplementation with ginger and ginseng powder on volatile basic nitrogen, aerobic plate and sensory evaluation of pork jerky. Korean J Food Nutr 27:240-248 https://doi.org/10.9799/ksfan.2014.27.2.240
- Hyun YH, Goo BS, Song JE, Kim DS. 2008. Food Material. pp.112-204. Hyungsul Publishing Co. Ltd
- Jung IC, Park HS, Lee KS, Moon YH. 2008. Changes in the quality of beef jerky containing additional pine needle or mugwort juice during storage. J Life Sci 18:63-68 https://doi.org/10.5352/JLS.2008.18.1.063
- Kang BK, Kim KBWR, Ahn NK, Choi YU, Kim MJ, Bark SW, Pak WM, Kim BR, Park JH, Bae NY, Ahn DH. 2015. Anti-inflammatory effect of onion (Allium cepa) peel hot water extract in vitro and in vivo. Korean Soc Biotechnol Bioeng J 30:148-154
- Kang SK, Kim YD, Hyun KH, Kim YW, Seo JS, Park YK. 1998. Development of separating techniques on quercetinrelated substances in onion (Allium cepa L.) 2. Optimal extracting condition of quercertin-related substances in onion. J Korean Soc Food Sci Nutr 27:687-692
- Kim BK. 2016. The Cheonggukjang manufacture and quality characteristic using onion peel water-extract. Master's Thesis, Sejong Univ. Seoul. Korea
- Kim HJ, Kang M, Jo C. 2012. Combined effects of electron beam irradiation and addition of onion peel extracts and flavoring on microbial and sensorial quality of pork jerky. J Agric Sci 39:341-347
- Kim JE, Kim AR, Kim MJ, Park SN. 2011. Antibacterial, antioxidative and antiaging effects of Allium cepa peel extracts. Appl Chem Eng 22:178-184
- Kim JY, Seo YJ, Noh SK, Cha YJ. 2010. A concentrated onion extract lowers serum lipid levels in rats fed a high-fat diet. Korean J Food Preserv 17:398-404
- Kim JY. 2017. Physicochemical quality characteristics of shortterm fermented Gochujang using onion peel water-extract. Master's Thesis, Sejong Univ. Seoul. Korea
- Kim SJ, Kim GH. 2006. Quantification of quercetin in different parts of onion and its DPPH radical scavenging and antibacterial activity. Food Sci Biotechnol 15:39-43
- Korea Creative Contents Agency. 2018. Beef jerky. Available from: http://www.culturecontent.com/ [cited 25 October 2018]
- Kwak HS. 2016. Precautions for sensory evaluation. Food Ind Nutr 21:11-14
- Lakhanpal P, Rai DK. 2007. Quercetin: A versatile flavonoid. Internet J Med Update 2:22-37
- Lee JA, Kim HY. 2016. Development of restructured chicken thigh jerky added with red pepper seed powder. J Korean Soc Food Sci Nutr 45:1333-1337 https://doi.org/10.3746/jkfn.2016.45.9.1333
- Lee JH, Kim MR, Min HS, Lee YE, Song ES, Kwon SJ, Kim MJ, Song HN. 2014a. Food and Cook Theory. pp.167-171. Kyomunsa
- Lee KA, Kim KT, Kim HJ, Chung MS, Chang PS, Park H, Paik HD. 2014b. Antioxidant activities of onion (Allium cepa L.) peel extracts produced by ethanol, hot water, and subcritical water extraction. Food Sci Biotechnol 23:615-621 https://doi.org/10.1007/s10068-014-0084-6
- Lee KA, Kim KT, Nah SY, Chung MS, Cho S, Paik HD. 2011. Antimicrobial and antioxidative effects of onion peel extracted by the subcritical water. Food Sci Biotechnol 20:543-548 https://doi.org/10.1007/s10068-011-0076-8
- Lee KS, Moon YH, Jung IC. 2008. Effect on the quality characteristics of beef jerky ripened by wine. J Life Sci 18:1538-1542 https://doi.org/10.5352/JLS.2008.18.11.1538
- Lee MY, Jang KI. 2017. Change in quality of jerky and frozen Mandu with reduced sodium content during storage. Safe Food 12:12-21
- Lim DG, Kim JJ, Seo KS, Nam KC. 2012. Effect of natural antioxidant extracted from Citrus junos Seib. or Prunus mume on the quality traits of sun-dried Hanwoo beef jerky. J Agric Sci 39:243-253 https://doi.org/10.3969/j.issn.1002-1302.2011.03.097
- Mansour EH, Khalil AH. 1997. Characteristics of low-fat beef-burger as influenced by various types of wheat fibers. Food Res Int 30:199-205 https://doi.org/10.1016/S0963-9969(97)00043-4
- Nunez de Gonzalez MT, Boleman RM, Miller RK, Keeton JT, Rhee KS. 2008. Antioxidant properties of dried plum ingredients in raw and precooked pork sausage. J Food Sci 73: H63-H71 https://doi.org/10.1111/j.1750-3841.2008.00744.x
- Nuutila AM, Puupponen-Pimia R, Aarni M, Oksman-Caldentey KM. 2003. Comparison of antioxidant activities of onion and garlic extracts by inhibition of lipid peroxidation and radical scavenging activity. Food Chem 81:485-493 https://doi.org/10.1016/S0308-8146(02)00476-4
- Oh JS, Park JN, Kim JH, Lee JW, Byun MW, Chun SS. 2007. Quality characteristics of pork jerky added with Capsicum annuum L. and Prunus mume Sieb. et Zucc. extract. J Korean Soc Food Sci Nutr 36:81-86 https://doi.org/10.3746/jkfn.2007.36.1.081
- Park CJ, Park CS. 2007. The effects of drying method and spice extracts added to beef jerky on the quality characteristics of beef jerky. Korean J Food Cook Sci 23:800-809
- Park GB, Hur SJ, Lee JR, Lee JI, Kim YH, Ha YL, Joo ST. 2000. Effect of onion peel components on lipid oxidation and the changes of color in press ham. Korean J Food Sci Anim Resour 20:93-100
- Park H, Oyunzul G, Suh SW, Park YS, Jang JK, Chung MS, Choi YJ, Sim KS. 2009. Investigation of functional ingredients from onion according to the extraction methods, heat treatment, and storage period. Food Eng Prog 13:92-98
- Park KS, Lee JS, Park HS, Choi YJ, Park SS, Jung IC. 2014. Adding effect of lotus leaf extract on the quality of beef jerky. Korea J Food Cook Sci 4:394-401
- Park SH, Shim YS, Jeong SW, Lee HS, Kim JC. 2016. Investigation of quality properties of commercial jerky from Korean market for establishment of quality parameters. J East Asian Soc Diet Life 26:230-236 https://doi.org/10.17495/easdl.2016.6.26.3.230
- Park SY, Kim HY. 2016. Effects of black rice powder concentration on quality properties of pork restructured jerky. Korea J Food Sci Technol 48:474-478 https://doi.org/10.9721/KJFST.2016.48.5.474
- Park YS. 2015. Quality characteristics of pork meat seasoned with onion peel red wine: In the case of sous-vide. Master's Thesis, Sejong Univ. Seoul. Korea
- Shim SY, Choi YS, Kim HY, Kim HW, Hwang KE, Song SH, Lee MA, Lee JW, Kim CJ. 2012. Antioxidative properties of onion peel extracts against lipid oxidation in raw ground pork. Food Sci Biotechnol 21:565-572 https://doi.org/10.1007/s10068-012-0072-7
- Son JY, Son HS, Cho WD. 1998. Antioxidant effect of onion skin extract. Korea J Food Cook Sci 14:16-20
- Song JJ, Yang EI, Kim YS, Kim YS. Jeong YS. 2013. Quality Production and characterization of functional fermented milk using onion peel extract. J Agric Life Sci 44:55-59
- Sun Q, Faustman C, Senecal A, Wilkinson AL, Furr H. 2001. Aldehyde reactivity with 2-thiobarbituric acid and TBARS in freeze-dried beef during accelerated storage. Meat Sci 57:55-60 https://doi.org/10.1016/S0309-1740(00)00076-0
- Turner EW, Paynter WD, Montie EJ, Basserkt MW, Struck GM, Olson FC. 1954. Use of 2-thiobarbituric acid reagent to measure rancidity of frozen pork. Food Technol 8:326-330
- Um HJ, Kim GH. 2007. Studies on the flavonoid compositions of Elsholtzia spp. Korean J Food Nutr 20:103-107
- Yang HS, Jeong JY, Lee JI, YUN IR, Joo ST, Park GB. 2006 Effects of green tea extracts on quality characteristics and reduced nitrite content of emulsion type sausage during storage. Korean J Food Sci Anim Resour 26:454-463
- Yang HS, Lee EJ, Moon SH, Paik HD, Nam K, Ahn DU. 2011. Effect of garlic, onion, and their combination on the quality and sensory characteristics of irradiated raw ground beef. Meat Sci 89:202-208 https://doi.org/10.1016/j.meatsci.2011.04.020
- Yildirim A, Mavi A, Kara AA. 2001. Determination of antioxidant and antimicrobial activities of Rumex crispus L. extracts. J Agric Food Chem 49:4083-4089 https://doi.org/10.1021/jf0103572
- Yu L, Haley S, Perret J, Harris M, Wilson J, Qian M. 2002. Free radical scavenging properties of wheat extracts. J Agric Food Chem 50:1619-1624 https://doi.org/10.1021/jf010964p