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A Evaluation of Quality of the Marketing Jerky in Domestic - 1. Investigation of Outward Additives, Food Additives, Nutrient Content and Sanitary State -  

양철영 (서울보건대학 식품가공과)
이수한 (서울보건대학 식품가공과)
Publication Information
The Korean Journal of Food And Nutrition / v.15, no.3, 2002 , pp. 197-202 More about this Journal
Abstract
This study was carried out to investigate food additives, physico-chemical, sanitary state of the marketing jerky in domestic. The kind of sensory agents and food additives on the marketing jerky sample used 16~23 kinds, and the domestic processed by import beef was large number, but that domestic pork jerky was small number The moisture content on the import beef jerky were high, and crude protein on the import beef jerky and domestic pork jerky were high level, and crude fat on the domestic pork jerky were high, but crude ash on all jerky sample were similar level. Degree of saline on the import beef jerky was high, but the domestic beef jerky was low. The range of pH was 5.41~6.11, and that import beef jerky was little high, but the domestic beef jerky was low. Water activity value in pork jerky was 0.743, also had high, and domestic beef jerky was lowest than others jerky sample. Range of VBN value in jerky sample was 9.98~12.36mg%, and the range TBA value was 0.239~0.367, and that value showed difference in all jerky sample. The total general bacteria count of marketing jerky was 10$^3$~ 10$^4$ CFU/g, and import beef jerky was less higher than domestic beef and pork jerky.
Keywords
jerky; food seasoning; food additives; physico-chemical; sanitary.;
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