지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2012.6
- 수록면
- 243 - 253 (11page)
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초록· 키워드
오류제보하기
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℃, relative humidity of 35%. The physicochemical quality and microbiological safety of the Hanwoo beef jerky aerobically packaged were analyzed during the storage of 25℃. 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 a<SUB>w</SUB> 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<SUP>*</SUP>), redness (a<SUP>*</SUP>) and yellowness (b<SUP>*</SUP>) than the others during the storage (p＜0.05). Prunus mume samples after 10 d had significantly higher L<SUP>*</SUP>, a<SUP>*</SUP>, and b<SUP>*</SUP> 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.
목차
Abstract
Ⅰ. Introduction
Ⅱ. Materials and Methods
Ⅲ. Results and Discussion
Ⅳ. Conclusions
Acknowledgement
References
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UCI(KEPA) : I410-ECN-0101-2013-480-002670336