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KMID : 0613820080180010063
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Journal of Life Science
2008 Volume.18 No. 1 p.63 ~ p.68
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Changes in the Quality of Beef Jerky Containing Additional Pine Needle or Mugwort Juice during Storage
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Jung In-Chul
Park Hyun-Sook
Lee Kyung-Soo
Moon Yoon-Hee
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Abstract
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This study was carried out to investigate the effect of the addition of pine needle juice and mugwort juice on the color, hardness, pH, VBN content, TBARS value and total plate count of beef jerky during storage at room temperature for 60 days. Beef jerky was prepared by three types such as beef jerky containing 50 ml water (control), beef jerky containing 50 ml pine needle juice (PBJ) and beef jerky containing 50 ml mugwort juice (MBJ). The L (lightness) value of the control and PBJ was not significantly changed during storage, but the value of MBJ tended to increase during storage (p<0.05). The (redness) value had the highest at the 60 day storage, and the value of PBJ and MBJ were higher than that of the control (p<0.05). The (yellowness) had the highest at the 60 day storage (p<0.05), and the value was not significantly different among samples. The addition of pine needle juice and mugwort juice had no effect on the changes of color of beef jerky. The hardness tended to increase during storage period, the hardness of the control was higher than those of PBJ and MBJ until storage for 30 days (p<0.05). The pH of samples tended to decrease during storage period (p<0.05). The VBN content of samples tended to increase during storage period, and the VBN content of the control was higher than those PBJ and MBJ on the storage of 60 days (p<0.05). The TBARS value of samples tended to decrease during storage period, and the TBARS value of MBJ had the lowest during storage period (p<0.05). The total plate count tended to decrease during storage period (p<0.05), and the total plate count of control, PBJ and MBJ were 4.93, 4.11 and 4.17 log CFU/g, respectively.
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KEYWORD
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Beef jerky, pine needle juice, mugwort juice
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