KMID : 1011620140300040394
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Korean Journal of Food and Cookey Science 2014 Volume.30 No. 4 p.394 ~ p.401
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Adding Effect of Lotus Leaf Extract on the Quality of Beef Jerky
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¹Ú°æ¼÷:Park Kyung-Sook
ÀÌÀç»ó:Lee Jae-Sang/¹ÚÇö¼÷:Park Hyun-Suk/ÃÖ¿µÁØ:Choi Young-Joon/¹Ú¼º¼÷:Park Sung-Suk/Á¤ÀÎö:Jung In-Chul
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Abstract
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This study was carried out in order to investigate the effects of lotus leaf extracts on the quality characteristics of beef jerky, such as chemical composition, free amino acid, Hunter¡¯s color, physical properties, water activity, pH, TBARS value, VBN content, total bacterial count and sensory score. According to the results, there were no significant differences in moisture, protein, fat, ash, L-value, b-value, hardness, springiness, cohesiveness, gumminess, chewiness, water activity, pH, flavor, taste, texture, juiciness and overall acceptability. Total free amino acid content was highest in T0 and, lowest in T3 (p<0.05). The a-value was highest in T3 (p<0.05). The TBARS value and total bacterial count of T2 and T3 were significantly lower than those of T0 and T1 (p<0.05). The VBN content was lowest in T3 (p<0.05) and the sensory color was highest in T3 (p<0.05).
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KEYWORD
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lotus leaf extract, beef jerky, quality characteristics
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