• Journal of Animal Science and Technology
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• v.62 no.4
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• pp.553-564
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• 2020

The present study investigated the effects of duck skin gelatin and carrageenan on the quality of semi-dried restructured jerky. Restructured jerky was prepared as follows: G0 (control, without duck skin gelatin and carrageenan), G0C (0.3% carrageenan), G0.5 (0.5% duck skin gelatin), G0.5C (0.5% duck skin gelatin and 0.3% carrageenan), G1 (1.0% duck skin gelatin), and G1C (1.0% duck skin gelatin and 0.3% carrageenan). The moisture content was the highest for the semi-dried restructured jerky from G0.5C and G1C groups, which showed the lowest for shear force value (p < 0.05). The processing yield of semi-dried restructured jerky with carrageenan was higher compared to that of the control group (p < 0.05). The rehydration capacities of G0.5, G0.5C, and G1C groups were significantly higher than the rehydration capacity of the control group (p < 0.05). Water activity, lightness, yellowness, flavor score, texture score, and overall acceptability were the highest (p < 0.05) for the semi-dried restructured jerky from the G1C group. No significant (p > 0.05) difference was observed in appearance score among restructured jerky prepared from duck skin gelatin and carrageenan. Thus, the addition of 1.0% duck skin gelatin and 0.3% carrageenan to semi-dried restructured jerky formulations results in the optimization of quality characteristics.

• Food Science of Animal Resources
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• v.32 no.3
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• pp.285-292
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• 2012

This study was conducted in order to evaluate the effects of brine pre-soaking at different concentrations and drying time on the quality characteristics of pork jerky. The physicochemical properties of pork jerky including final moisture content, water activity ($a_w$), shear force, microstructure, and thiobarbituric acid reactive substance (TBARS) values were investigated. The sensory attributes of pork jerky were evaluated and used as parameters for determining the optimum drying condition. The sliced pork samples were pre-soaked at salt concentrations ranging from 0 to 10% for 3 h and then dried at $70^{\circ}C$ for up to 10 h. The pre-soaked samples in the salt solution showed higher final moisture content than the control sample after drying for 10 h. The final moisture content of pork jerky increased with increasing salt concentrations. On the other hand, the water activity with regards to the pre-soaked samples in a 10% salt solution showed the lowest value for up to 8 h drying. The shear force values of pork jerky decreased with increasing salt concentration while the TBARS values of the samples increased with increasing salt concentrations. Sensory evaluation suggested that the color, flavor, juiciness, and tenderness of the pork jerky samples were improved by pre-soaking in a 2% salt solution and the highest likeability score of pork jerky among the samples were obtained by pre-soaking in a 2% salt solution prior to drying.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.181-184
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• 2004

This study was conducted to investigate the adequate irradiation dose to eliminate harmful fungi inoculated if beef jerky with a 10% higher moisture content and improved textural property. Aspergillus flavus (approximately $10^6\;CFU/cm^2$) was tested in broth, spore suspension, and inoculated jerky. $D_{10}$ values of A. flavus were 0.36 kGy in the broth and suspension, and 0.47 kGy in the jerky. The results indicate that gamma irradiation can be effectively used to control the fungus growth in beef jerky with an improved quality and higher moisture content.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.796-802
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• 2012

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.

• Korean Journal of Agricultural Science
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• v.39 no.3
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• pp.341-347
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• 2012

The objective of this study was to investigate the combined effect of electron beam irradiation (EB) and onion peel extracts and selected flavorings on microbiological and sensory quality of pork jerky. Total aerobic bacteria were detected in the range of $3.87{\pm}0.30{\sim}4.60{\pm}0.12$ log CFU/g in all samples. Addition of both onion peel extract and flavoring showed the decrease of total aerobic bacterial count in pork jerky. No viable cells were observed after EB at 4 kGy. Sensory evaluation indicated that the EB-treated pork jerky with 0.5% barbecue flavoring did not show any difference in overall acceptability compared with the control. Therefore, combined use of EB with onion peel extracts and barbecue flavoring may enhance the safety of pork jerky with proper sensory quality.

• Food Science of Animal Resources
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• v.31 no.2
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• pp.183-190
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• 2011

The objective of this study was to examine the effect of adding various humectants (konjac, egg albumin, and isolated soy protein) on the properties of semi-dried chicken jerky. Jerky samples were prepared as follows: control with no humectants and treatments with 0.05, 0.1, and 0.2% of added humectants. Adding the humectants influenced the increase in pH, processing yields, moisture contents, water activity, mechanical tenderness, and sensorial properties (tenderness, juiciness, and overall acceptability) of chicken jerky. Additionally, the konjac treatment most improved the yields, tenderness, and sensorial traits, among the humectant treatments tested. Furthermore, adding 0.1% konjac during jerky manufacture resulted in similar quality properties as adding 0.2% konjac.

• The Korean Journal of Food And Nutrition
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• v.22 no.3
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• pp.345-351
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• 2009

The principal objectives of the experiments in this study were to assess the quality of venison jerky made from Elk deer (female, weight; 380 kg, age; 15 old years) in accordance with various seasoning sauce and mixture fruit extract level. Salinity, saccharinity and acidity values of the seasoning sauces were all high(VJ-1; 3.72%), (VJ-3; 3.95%), (VJ-1; 0.35%). The salinity range of the venison jerky products was 5.65~5.92%, the saccharinity range was 3.75~4.18%, and the seasoning sauce samples resulted in a significant difference in acidity values(p<0.05). Crude protein, fat and ash contents of the venison jerky products satisfied the Korean jerky standard value, but the moisture content range was 36.18~38.59%, and this was also in excess of the jerky standard level. The manufacturing yield was 42.24~44.48%, with VJ-1 at lowest levels followed by VJ-2 and VJ-3. The pH value of VJ-1 was high, but not significantly higher than the other samples(p>0.05). The water activity value range was measured at 0.68~0.71, and the lightness(L) and redness(a) value evidenced marked increases with increased amounts of added sodium nitrite(p<0.05), and the yellowness(b) values did not significantly differ(p>0.05). The overall sensory acceptance scores ranged between 5.53~7.49, in the order VJ-3, VJ-2, VJ-1(p<0.05).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.3
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• pp.261-270
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• 2021

This study was conducted to optimize the processing of seasoned salmon Oncorhynchus keta jerky (SSJ) using response surface methodology (RSM). For seasoning sauces-blending conditions of jerky using the RSM program, salt [X₁, % (w/v)] and amino-basic material [X₂, % (w/v)] were chosen as independent variables, and salinity (Y₁) and amino-N (Y₂) were chosen as dependent variables. The optimum conditions of X₁ and X₂ were 1.2% and 12.9%, respectively. To optimize drying conditions of seasoned salmon jerky using RSM program, soaking time (X₁, min), drying temperature (X₂, ℃) and drying time (X₃, min) were chosen as independent variables, and moisture content (Y₁), hardness (Y₂) and overall acceptance (Y₃) were chosen as dependent variables. Optimum conditions of X₁, X₂ and X₃ were 183.0 min, 62.5℃ and 351.0 min, respectively. In the sensory evaluation, the scores for taste, flavor, and texture for of SSJ were higher than those for a commercial product. The results suggest that the developed seasoned salmon jerky can be industrialized.

• Food Science of Animal Resources
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• v.36 no.3
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• pp.326-334
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• 2016

This study was carried out to develop jerky product utilizing spent hen meat. Manipulation of water activity (a_w) of semi-dried meat with the addition of humectants (glycerol and sorbitol at the concentration of 0, 10, and 15%) and roasting process were applied to enhance quality of jerky product. After spent hen meat was ground, formulated, reformed and then dried in convection oven at 85℃ for 2 h followed by 60℃ for 1 h, all jerky samples showed values of a_w ≤0.85 with total aerobic bacteria, yeast and mold and Staphylococcus aureus counts were reduced to undetectable levels. Moreover, the results showed that the 15% glycerol added jerky showed superior quality, indicated by the lowest a_w, low protein aggregation as evaluated by sorption isotherm and the lowest shear value as compared to sorbitol added and control samples (p<0.05). Regardless effect of humectant, roasting could improve the quality of the jerky via enhanced sensory attributes by increasing color, appearance, flavor and overall acceptability scores (p<0.05). Therefore, spent hen meat could be used as a potential raw material for jerky in which soft product texture obtained by the addition of glycerol and intense flavor resulted from roasting process after drying, leading to sensory acceptance.

• Food Science of Animal Resources
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• v.34 no.1
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• pp.99-105
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• 2014

The aim of this study is to evaluate the availability of salted and fermented fish (SFF) including salted and fermented anchovy (SFA) and shrimp (SFS) as a marinade of beef jerky. In curing solutions, half (SFA 1 and SFS 1) or whole (SFA 2 and SFS 2) salt-water was replaced with SFF juices. Higher water activity ($a_w$) was found in the beef jerky cured with SFFs than the control (C) (p<0.05). The SFFs had the effect of causing a decrease in hardness and an increase in cohesiveness (p<0.05). Among the treatment samples, springiness was the highest in SFA2 and SFS2 (p<0.05) and the lowest values of Warner-Bratzler shear force were found in SFA1 and SFA2 (p<0.05). The SFFs also had the effect of increasing the flavor of the sensory properties; however, color measurements from both the instrumental surface color ($L^*$, $a^*$, $b^*$, chroma, and hue angle) and color of sensory evaluation were decreased by addition of SFFs (p<0.05). Therefore, we conclude the SFFs can improve the texture and sensory properties of the beef jerky. In particular, the SFS is a good ingredient for the curing solution. However, studies are still needed on improving the $a_w$, pH, and surface color of the beef jerky to apply the SFFs for making beef jerky.