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http://dx.doi.org/10.5851/kosfa.2012.32.6.796

Comparison of Free Amino Acids and Dipeptide Contents, Warner-Bratzler Shear Force and Sensory Property of Beef Jerky Manufactured with Different Drying Methods  

Nam, Ki-Chang (Department of Animal Science and Technology, Sunchon National University)
Jo, Cheorun (Department of Animal Science and Biotechnology, Chungnam National University)
Lee, Kyung-Haeng (Department of Food and Nutrition, Korea National University of Transportation)
Publication Information
Food Science of Animal Resources / v.32, no.6, 2012 , pp. 796-802 More about this Journal
Abstract
This study was conducted in order to investigate the effect of different drying methods on free amino acids and dipeptide contents, Warner-Bratzler shear force and sensory property of beef jerky products. The drying methods used for this study were sun-drying, shade-drying and hot air-drying methods. The sun-dried beef jerky had the highest free amino acids (277.45 mg/100 g) followed by shade-dried (206.43 mg/100 g) and hot air-dried (111.88 mg/100 g) ones, whereas the amount of dipeptides were the highest in the shade-dried beef jerky followed by sun-dried and hot air-dried ones. The fatty acid composition of the beef jerky was not shown any difference among the beef jerkies with 3 different drying methods. The color $L^*$-value of the beef jerky was lower in the hot-air dried, while the $a^*$-value was higher in the sun-dried one. The shade-dried jerky showed a lower $b^*$-value. The shear force of beef jerky was lower when it was either sun-dried or shade-dried than when it was hot air-dried. Sensory evaluation revealed that hot air-dried beef jerky scored lower than the sun-dried and shade-dried ones (p<0.05). Therefore, using either the sun drying or shade drying methods is more desirable than using the hot air drying method when manufacturing beef jerky for superior physicochemical qualities.
Keywords
beef jerky; hot air-dried; sun-dried; shade-dried;
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Times Cited By KSCI : 5  (Citation Analysis)
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