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KMID : 0613820080180111538
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Journal of Life Science
2008 Volume.18 No. 11 p.1538 ~ p.1542
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Effect on the Quality Characteristics of Beef Jerky Ripened by Wine
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Lee Kyung-Soo
Moon Yoon-Hee
Jung In-Chul
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Abstract
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This study was carried out to investigate the effect of wine ripening on quality characteristics such as chemical compositions, Hunter’s color, rheological properties, water activity, pH, TBARS value, VBN content, total plate count and sensory score. Beef jerky was prepared by three types such as beef jerky containing water 50 ㎖ (T0), beef jerky containing water 25 ㎖ and wine 25 ㎖ (T1), and beef jerky containing wine 50 ㎖ (T2). The moisture, crude protein, crude fat, crude ash, L* (lightness), a* (redness), b* (yellowness), hardness, springiness, cohesiveness, gumminess and chewiness were not significantly different among the beef jerky. The Aw, pH and TBARS value were not significantly different among the beef jerky, the VBN content and total plate count of T2 had the lowest among the beef jerky (p＜0.05). The flavor of T2 was superior to the T0 (p＜0.05), and the taste, color, tenderness, juiciness and overall acceptability were not significantly different among the beef jerky.
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KEYWORD
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Beef jerky, wine, quality characteristics
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