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Textural and Sensory Properties of Beef Jerky replaced Salt with Soybean Paste, Soy Sauce or Red Pepper Paste  

Lim, Hyun-Jung (Division of Applied Life Science (BK21 program) Graduate School, Gyeongsang National Univ.)
Jung, Eun-Young (Division of Applied Life Science (BK21 program) Graduate School, Gyeongsang National Univ.)
Kim, Gap-Don (Division of Applied Life Science (BK21 program) Graduate School, Gyeongsang National Univ.)
Joo, Seon-Tea (Division of Applied Life Science (BK21 program) Graduate School, Gyeongsang National Univ.)
Yang, Han-Sul (Department of Animal Science.Institute of Agriculture and Life Science, Gyeongsang National Univ.)
Publication Information
Journal of agriculture & life science / v.46, no.6, 2012 , pp. 97-104 More about this Journal
Abstract
The aim of this study was to investigate the quality properties of beef jerky replaced salt (NaCl) with red pepper paste, soy sauce and soybean paste. The quality properties of beef jerky including water activity ($a_w$), pH, moisture content, protein content, color, shear force, texture profile analysis and sensory evaluations were investigated. The sliced beef samples were marinated at salt (control), soybean paste (T1), soy sauce (T2) and red pepper paste (T3) for 24 h and then dried at $70^{\circ}C$ for 8 h. The $a_w$ and moisture content varied from 0.88 to 0.79 and from 28.87% to 22.98%, respectively. All treatment samples showed higher final $a_w$ and moisture content than the control sample after drying for the 8 h (p<0.05). The protein content of T2 and T3 samples were lower than the control. Also, shear force and hardness value of all treatment samples had lower than the control (p<0.05). However, all treatment samples showed lower saltiness intensity than the control sample. Sensory panelists recorded greater flavor and texture scores to the samples with soy sauce replacement. Therefore, sensory panels found that the T2 samples had better overall acceptability scores than the other beef jerky samples (p<0.05).
Keywords
Beef jerky; Replaced salt; Red pepper paste; Soy sauce; Soybean paste; Quality properties;
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