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Comparison of Free Amino Acids and Dipeptide Contents, Warner-Bratzler Shear Force and Sensory Property of Beef Jerky Manufactured with Different Drying Methods
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 Title & Authors
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; Jo, Cheorun; Lee, Kyung-Haeng;
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 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 -value of the beef jerky was lower in the hot-air dried, while the -value was higher in the sun-dried one. The shade-dried jerky showed a lower -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;
 Language
Korean
 Cited by
1.
Effect of Controlled Freezing-Point Vacuum Drying on Color and Flavor ofMuraenesox cinereusFillets, Journal of Food Process Engineering, 2015, n/a  crossref(new windwow)
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