Advanced SearchSearch Tips
Physicochemical and Sensory Properties of Restructured Jerky with Four Additives
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Physicochemical and Sensory Properties of Restructured Jerky with Four Additives
Ku, Su Kyung; Park, Jong Dae; Lee, Nam Hyuck; Kim, Hee Ju; Kim, Young Boong;
  PDF(new window)
This study was carried out to evaluate the effect on properties of restructured jerky by the addition volume of additives. The treatments were divided into glutinous rice flour, potato starch, soybean and acorn powder. Moisture content, water activity (), thiobarbituric acid reactive substances (TBARS), color, yield and sensory evaluation were performed. The moisture contents of four types of restructured jerkies were in the range of 8.92-12.47%, and were lower than that of the control (17.92%). Water activity tended to decreased with increasing addition of all treatments. The restructured jerkies containing glutinous rice flour, potato starch, soybean and acorn powder had lower TBARS than the control. The drying yield tended to increase with increasing amount of additives. In the sensory evaluation results, the highest overall acceptability was found in jerky containing glutinous rice flour, potato starch, and acorn powder when the addition was 9%, while that for soybean powder was determined to be 5%. These results suggest that 9% additions of glutinous rice flour, potato starch or acorn, or 5% soybean powder are optimal addition volumes for the preparation of restructured jerkies.
restructured jerky;excipient;water activity;TBARS;property;
 Cited by
Effects of Mechanically Deboned Chicken Meat (MDCM) and Collagen on the Quality Characteristics of Semi-dried Chicken Jerky,;;;;;;;;

한국축산식품학회지, 2014. vol.34. 6, pp.727-735 crossref(new window)
Effects of Replacing Sucrose with Various Sugar Alcohols on Quality Properties of Semi-dried Jerky,;;;;;;;;;;

한국축산식품학회지, 2015. vol.35. 5, pp.622-629 crossref(new window)
Effects of Mechanically Deboned Chicken Meat (MDCM) and Collagen on the Quality Characteristics of Semi-dried Chicken Jerky, Korean Journal for Food Science of Animal Resources, 2014, 34, 6, 727  crossref(new windwow)
Effects of Replacing Sucrose with Various Sugar Alcohols on Quality Properties of Semi-dried Jerky, Korean Journal for Food Science of Animal Resources, 2015, 35, 5, 622  crossref(new windwow)
Acton, J. C. and Dick, R. L. (1977) Cured color development during fermented sausages processing. J. Food Sci. 42, 895-879. crossref(new window)

Ali, R. F. M., El-Anany, A. M., and Gaafar, A. M. (2011) Effect of potato flakes as fat replacer on the quality attributes of low-fat beef patties. Adv. J. Food Sci. Technol. 3, 173-180.

Allen, K., Cornforth, D., Whittier, D., Vasavada, M., and Nummer, B. (2007) Evaluation on high humidity and wet marinade methods for pasteurization of jerky. J. Food Sci. 72, 351-355.

AOAC. (1990) Official Method of Analysis of AOAC Int'l. 15th ed. Method 991.43. Association of Official Analytical Communities, Arlington, VA, USA

Banwart, G. J. (1979) Basic food microbiology. AVI Publishing Company Inc., Westport. CT. USA

Berry, B. W. (1997) Sodium alginate plus modified tapioca starch improves properties of low-fat beef patties. J. Food Sci. 62, 1245-1249. crossref(new window)

Calicioglu, M., Sofos, J. N., Samelis, J., Kendall, P. A., and Smith, G. C. (2003) Effect of acid adaption on inactivation of salmonella during drying and storage of beef jerky treated with marinades. Int'l. J. Food Microbiol. 89, 51-65. crossref(new window)

Carr, M. A., Miller, M. F., Daniel, D. R., Yarbrogh, C. E., Petrosky, J. D., and Thompson, L. D. (1997) Evaluation of the physical, chemical and sensory properties of jerky processed from emu, beef and turkey. J. Food Quality 20, 419-425. crossref(new window)

Cava, R., Ladero, L., Gonzalez, S., Carrasco, A., and Ramirez, M. R. (2009) Effect of pressure and holding time on colour, protein and lipid oxidation of sliced dry-cured Iberian ham and loin during refrigerated storage. Innovative Food Sci. Emerging Technol. 10, 76-81. crossref(new window)

Chasco, J., Lizaso, G., and Beriain, M. J. (1996) Cured colour development during sausage processing. Meat Sci. 44, 203-211. crossref(new window)

Chin, K. B., Keeton, J. T., Longnecker, M. T., and Lamley, J. W. (1999) Utilization of soy protein and konjac blends in low-fat bologna (model system). Meat Sci. 53, 45-57. crossref(new window)

Choi, Y. I. and An, K. Y. (1996) Effects of phosphate type and addition level on binding ability, microstructure and storage characteristics of restructured pork jerky. Korean J. Anim. Sci. Technol. 38, 159-170.

Garcia-Esteban, M., Ansorena, D., and Astiasaran, I. (2004) Comparison of modified atmosphere packaging and vacuum packaging for long period storage of dry-cured ham: Effects on colour, texture and microbiological quality. Meat Sci. 67, 57-63. crossref(new window)

Han, D. J., Jung, J. Y., Choi, J. H., Choi, Y. S., Kim, H. Y., Lee, M. A., Lee, E. S., Paik, H. D., and Kim, C. J. (2007) Effects of drying conditions on quality properties of pork jerky. Korean J. Food Sci. An. 27, 29-34. crossref(new window)

Hughes, E., Cofrades, S., and Troy, D. J. (1997) Effect of fat level, oat fiber and carrageenan on frankfurters formulated with 5, 12 and 30% fat. Meat Sci. 45, 273-281. crossref(new window)

Im, J. K. (1992) The effect of water activity on quality and storage stability of dried beef jerky. MS Thesis. Korea University, Korea

Jin, K. B. and Ban, G. H. (2008) Evaluation of two levels and types of acorn powder on product quality of low-fat sausages as a fat replacer. Korean J. Anim. Sci. Technol. 50, 217-226. crossref(new window)

Jung, S. W., Baek, Y. S., Kim, Y. S., and Kim, Y. H. (1994) Quality changes of beef jerky during storage. Korean J. Anim. Sci. Technol. 36, 693-697.

Kayaardi, S. and Gok, V. (2004) Effect of replacing beef fat with olive oil on quality characteristics of Turkish soudjouk (sucuk). Meat Sci. 66, 249-257. crossref(new window)

Kim, J. M. and Lee, C. M. (1987). Effect of starch on textural properties of surimi gel. J. Food Sci. 52, 722-725. crossref(new window)

Kwon, J. H., Kim, S. J. Lee, J. E., Lee, S. J., Kim, S. K., Kim, J. S., and Byun, M. W. (2002) Physicochemical and organoleptic properties of starch isolated from gamma-irradiated acorn. Korean J. Food Sci. Technol. 34, 1007-1012.

Lee, H. C. and Jin, K. B. (2004) Reduction of tumbling time and improvement of shear value for the manufacture of restructured hams using transglutaminase. Korean J. Food Sci. An. 24, 21-28

Lee, M. H., Jeon, J. H., and Oh, K. J. (1992) Antioxidative activity of garlic acid in acorn extract. J. Korean Soc. Food Sci. Nutr. 21, 693-700.

Lee, S. J. and Park, G. S. (2004) The quality characteristics of beef jerky prepared with various spices. Korean J. Food Cookery Sci. 20, 489-497.

Lee, S. W. and Kang, C. S. (2001) Effect of moisture content on quality changes of dried ostrich meat. J. Health Sci. Med. Technol. 27, 29-34.

Leward, P. (1981) Intermediate moisture meats. Meat Sci. 2, 159-194.

Li, J. Y. and Yeh, A. I. (2003) Effects of starch properties on rheological characteristics of starch/meat complexes. J. Food Eng. 57, 287-294. crossref(new window)

Lopes, G. K., Schulman, H. M., and Hermes-Lima, M. (1999) Polyphenol tannic acid inhibits hydroxyl radical formation from fenton reaction by complexing ferrous ions. Biochem. Biophy. Acta 1472, 142-152. crossref(new window)

Mancini, R. A. and Hunt, M. C. (2005) Current research in meat color. Meat Sci, 71, 100-121. crossref(new window)

Mgbemere, V. N., Akpapunam, M. A., and Igene, J. O. (2011) Effect of groundnut flour sbstitution on yield, quality and storage stability of kilishi Nigerian indigenous dried meat product. Afr. J. Food Agri. Nutr. Develop. 11, 4718-4738.

Munoz, I. Garcia-Gil, N. Arnau, J., and Gou, P. (2012) Rehydration kinetics at 5 and $15^{\circ}C$ of dry salted meat. J. Food Eng. 110, 465-471. crossref(new window)

Oh, J. S. (2004) Quality characteristics of beef jerky prepared with different methods. MS thesis, Sunchon Univ., Sunchon, Korea.

Park, C. J. Kim, M. L., and Park C. S. (2009) Effects of drying method and medicinal extract addition on the microstructure of beef jerky. Korean J. Food Preserv. 16, 875-883.

Park, G. Y., Hong, C. K., Cho, S. A., Choi, Y. H., Shin, Y., Han, S. U., and Chough, N. J. (2005) Evaluation of the quality on confectionary. J. Food Hyg. Safety 20, 179-184.

Park, K. S., Choi, Y. J., Moon, Y. H., Park, H. S., Kim, M. J., and Jung, I. C. (2012) Physicochemical characteristics of ground pork with safflower seed powder as an animal fat replacer. J. Life Sci. 22, 928-935. crossref(new window)

Pearson, A. M. and Gillett, T. A. (1999) Effects of fat on flavor in processed meats. 3rd Ed., Aspen publication, Aspen Publisher, Inc. Gaithersburg, Maryland, pp: 356-358.

Raharjo, M. C. and Brewer, M. S. (2007) Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and pork. J. Food Sci. 72, S282-S288. crossref(new window)

Rubio, B., Martinez, B., Garcia-Cachan, M. D., Rovira, J., and Jaime, I. (2008) Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichon manufactured with raw material with a high level of mono and polyunsaturated fatty acids. Meat Sci. 80, 1182-1187. crossref(new window)

SAS (2008) SAS/STAT Software for PC. Release 9.2, SAS Institute Inc., Cary, NC, USA.

Shewry, P. R. and Tatham, A. S. (2000) Wheat gluten. Special publication. Royal Soc. Chem. 261, 500-548.

Skrede, G. (1989). Comparison of various types of starch when used in meat sausages. Meat Sci. 25, 21-36. crossref(new window)

Torres, E. A. S., Shimokomaki, M., Franco, B. D. G. M., Landgraf, M., Carvalho, B. C., and Santos, J. C. (1994) Quality parameters determination of charqui, an intermediate moisture meat product. Meat Sci. 38, 229-234. crossref(new window)

Torres, E. A. F. S., Shimok omaki, M., Franco, B. O. G. M., and Landgarf, M. (1994) Parameters determining the quality of charqui, an intermediate moisture meat product. Meat Sci. 38, 229. crossref(new window)

Trout, E. S., Hunt, M. C., Johnson, D. E., Claus, J. R., Kastner, C. L., and Kropf, D. H. (1992). Characteristics in low-fat ground beef containing texture modifying ingredients. J. Food Sci. 57, 19-24. crossref(new window)

Van Laak, R. L. J. M. (1994) Spoilage and preservation of muscle foods. In: Muscle foods. Kinsman. M., Kotula, A. W. and Breidenstein, B. C. (eds) Chapman & Hall, Inc., NY. pp. 378-405.

Verrez-Bagnis, V., Bouchet, B., and Gallant, D. J. (1993). Relationship between the starch granule structure and the textural properties of heat-induced surimi gel. Food Structure 12, 309-320.

Witte, V. G., Krause, G. F., and Bailey, M. E. (1970) A new extraction method for determining 2-thiobarbituric acid value of pork and beef during storage. J. Food Sci. 35, 582-585. crossref(new window)

Wu, M. C., Lanier, T. C., and Hamann, D. D. (1985). Thermal transitions of admixed starch/fish protein systems during heating. J. Food Sci. 50, 20-25.

Yang, H. S., Hwang, Y. H., Joo, S. T., and Park, G. B. (2009) The Physicochemocal and microbiological characteristics of pork jerky on comparison to beef jerky. Meat Sci. 82, 289-294. crossref(new window)

Yildiz-Turp, G. and Serdaroglu, M. (2008) Effect of replacing beef fat with hazelnut oil on quality characteristics of sucuk-A Turkish fermented sausage. Meat Sci. 78, 447-454. crossref(new window)