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http://dx.doi.org/10.7744/cnujas.2012.39.2.243

Effect of natural antioxidant extracted from Citrus junos seib. or Prunus mume. on the quality traits of sun-dried Hanwoo beef jerky  

Lim, Dong-Gyun (Department of Animal Science and Technology, Sunchon National University)
Kim, Jong-Ju (School of Biotechnology, Yeungnam University)
Seo, Kang-Seok (Department of Animal Science and Technology, Sunchon National University)
Nam, Ki-Chang (Department of Animal Science and Technology, Sunchon National University)
Publication Information
Korean Journal of Agricultural Science / v.39, no.2, 2012 , pp. 243-253 More about this Journal
Abstract
The objective of the study was to evaluate the quality characteristics of sun-dried Hanwoo beef jerky added with the extract of Citrus junos seib. or Prunus mume. Hanwoo beef shank muscles were sliced, marinated, and sun-dried at $25^{\circ}C$, relative humidity of 35%. The physicochemical quality and microbiological safety of the Hanwoo beef jerky aerobically packaged were analyzed during the storage of $25^{\circ}C$. The moisture content of beef jerky with Citrus junos seib. was the lowest among the treatments after 20 d. Citrus junos seib. and Prunus mume jerky after 10 d had significantly lower aw than those after 0 and 20 d (p<0.05). The pH values of jerky generally ranged from 5.76 to 5.84. The pH value of Prunus mume jerky was significantly higher than those of other jerky samples (p<0.05). Prunus mume jerky showed significantly lower TBARS value than the others after 20 d (p<0.05). Citrus junos seib. jerky showed a significantly lower lightness ($L^*$), redness ($a^*$) and yellowness ($b^*$) than the others during the storage (p<0.05). Prunus mume samples after 10 d had significantly higher $L^*$, $a^*$, and $b^*$ values than the others (p<0.05). With regard to sensory properties, Citrus junos seib. and Prunus mume jerky showed significantly higher flavor and overall acceptability scores than the control (p<0.05). The extracts of Prunus mume will be used in sun-dried Hanwoo beef jerky as a natural agent to retard lipid oxidation and to improve meat color.
Keywords
Beef jerky; Sun-dried; Natural antioxidant; Meat quality;
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Times Cited By KSCI : 9  (Citation Analysis)
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