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http://dx.doi.org/10.5851/kosfa.2016.36.5.626

The Quality Characteristics and Antioxidant Properties of Sun-dried Venison Jerky with Green Tea Powder during Storage  

Nam, Ki Chang (Department of Animal Science and Technology, Sunchon National University)
Kim, Hyun Cheul (Department of Animal Science and Technology, Sunchon National University)
Cha, Jusu (Department of Animal Science and Technology, Sunchon National University)
Yim, Dong Gyun (Department of Health Administration and Food Hygiene, Jinju Health College)
Publication Information
Food Science of Animal Resources / v.36, no.5, 2016 , pp. 626-634 More about this Journal
Abstract
This study was conducted to compare the physicochemical, microbiological and antioxidant activities of sun-dried venison amended with green tea powder (T1-3: 0, 0.5, and 1%) and Hanwoo beef jerky. Sliced beef and venison shank were marinated and sun-dried at 28-30℃ and 30-35% RH for 3.5 h. The venison jerky had a higher ash and protein content, and lower moisture and fat content than the control (p<0.05). T3 (venison+green tea powder 1%) showed a lower aw than all other samples during storage for 10 and 20 d (p<0.05). Hunter’s color a* and b* values of T2 and T3 were lower than those of T1 and the control at day 0 (p<0.05). Saturated fatty acid was significantly higher in T1, while PUFA was higher in T2 and T3 (p<0.05). Overall sensory scores of venison jerky were lower than those of the control, except for T2, which had a similar color, flavor, saltiness and acceptability as the control. T2 and T3 showed a significant decrease in TPCs after storage for 20 d (p<0.05). The TBARS values of T3 jerky were lower than those of other jerky samples (p<0.05).
Keywords
sun-dried venison jerky; green tea powder; physicochemical properties; TPC; TBARS;
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