Korean Journal of Agricultural Science (농업과학연구)

Institute of Agricultural Science, CNU (충남대학교 농업과학연구소)
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Effect of natural antioxidant extracted from Citrus junos seib. or Prunus mume. on the quality traits of sun-dried Hanwoo beef jerky

유자 및 매실추출물 첨가가 천연건조 한우 육포의 품질특성에 미치는 영향

  • Lim, Dong-Gyun (Department of Animal Science and Technology, Sunchon National University) ;
  • Kim, Jong-Ju (School of Biotechnology, Yeungnam University) ;
  • Seo, Kang-Seok (Department of Animal Science and Technology, Sunchon National University) ;
  • Nam, Ki-Chang (Department of Animal Science and Technology, Sunchon National University)
  • 임동균 (순천대학교 동물자원과학과) ;
  • 김종주 (영남대학교 생명공학부) ;
  • 서강석 (순천대학교 동물자원과학과) ;
  • 남기창 (순천대학교 동물자원과학과)
  • Received : 2012.06.11
  • Accepted : 2012.06.14
  • Published : 2012.06.30
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Abstract

The objective of the study was to evaluate the quality characteristics of sun-dried Hanwoo beef jerky added with the extract of Citrus junos seib. or Prunus mume. Hanwoo beef shank muscles were sliced, marinated, and sun-dried at $25^{\circ}C$, relative humidity of 35%. The physicochemical quality and microbiological safety of the Hanwoo beef jerky aerobically packaged were analyzed during the storage of $25^{\circ}C$. The moisture content of beef jerky with Citrus junos seib. was the lowest among the treatments after 20 d. Citrus junos seib. and Prunus mume jerky after 10 d had significantly lower aw than those after 0 and 20 d (p<0.05). The pH values of jerky generally ranged from 5.76 to 5.84. The pH value of Prunus mume jerky was significantly higher than those of other jerky samples (p<0.05). Prunus mume jerky showed significantly lower TBARS value than the others after 20 d (p<0.05). Citrus junos seib. jerky showed a significantly lower lightness ($L^*$), redness ($a^*$) and yellowness ($b^*$) than the others during the storage (p<0.05). Prunus mume samples after 10 d had significantly higher $L^*$, $a^*$, and $b^*$ values than the others (p<0.05). With regard to sensory properties, Citrus junos seib. and Prunus mume jerky showed significantly higher flavor and overall acceptability scores than the control (p<0.05). The extracts of Prunus mume will be used in sun-dried Hanwoo beef jerky as a natural agent to retard lipid oxidation and to improve meat color.

Keywords

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