[논문]유자 및 매실추출물 첨가가 천연건조 한우 육포의 품질특성에 미치는 영향

임동균; 김종주; 서강석; 남기창

doi:10.7744/cnujas.2012.39.2.243

유자 및 매실추출물 첨가가 천연건조 한우 육포의 품질특성에 미치는 영향
Effect of natural antioxidant extracted from Citrus junos seib. or Prunus mume. on the quality traits of sun-dried Hanwoo beef jerky 원문보기

농업과학연구 = CNU Journal of agricultural science, v.39 no.2, 2012년, pp.243 - 253

임동균 (순천대학교 동물자원과학과) , 김종주 (영남대학교 생명공학부) , 서강석 (순천대학교 동물자원과학과) , 남기창 (순천대학교 동물자원과학과)

Abstract ▼ AI-Helper

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.

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문제 정의

and Prunus mume seems to be superior quality than conventional one. The result of this study could provide basic information that can be used to improve the quality of produced beef jerky. Sun-drying beef jerky also could be applied to make it.
So far, there has been little information to assess the quality and microbiological aspects of sun-dried Hanwoo beef jerky added with natural antioxidants such as Prunus mume or Citrus junos Sieb. Therefore, the aim of the study was to evaluate the effects of natural antioxidant extracts on the quality characteristics in sun-dried Hanwoo (Korean native cattle) beef jerky during storage.

제안 방법

The sensory scores were evaluated independently by trained sensory panelists for each sample after making sun-drying jerkys using a nine-point quantitative descriptive method, varying from dislike/weak extremely (score 1) to like/strong extremely (score 9). The mean value from three repeated measurements was determined.
The dry extract was stored in glass vials at -70℃ until tested and analyzed. Three different beef jerky formulation containing 0% (control), 1% (Citrus junos seib.) and 1% (Prunus mume) added natural antioxidants were formulated (Table 1). The sliced beef samples were then cured for 24 h in a cure solution.

데이터처리

An analysis of variance were performed on all the variables measured using the General Linear Model (GLM) procedure of the SAS statistical package (SAS Inst., 1999). The Duncan’s multiple range test (p<0.

이론/모형

Moisture content was obtained with a slightly modified method of AOAC methods (AOAC, 2000). The total moisture content of 3 g of finely chopped samples placed in aluminum moisture dishes were determined from their pre-dry and dry weights (dried in an air oven at 104℃ for 24 h) and expressed as the percentage of pre-dry weight and gram water per gram dry weight.
The TBARS of jerky samples were analyzed by the method described by the procedure of Ahn et al. (1998). A 2.
The jerky samples were analyzed by the method described by the procedure of Ahn et al. (1998). A 2.

후속연구

Sun-drying beef jerky also could be applied to make it. Further studies are needed on the effect of antioxidant on the quality of beef jerky.

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