Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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The Quality Characteristics of Beef Jerky prepared with Various Spices

향신료를 첨가한 육포의 이화학적ㆍ관능적 품질 특성

  • 이선주 (대구산업정보대학 호텔조리계열) ;
  • 박금순 (대구가톨릭대학교 외식조리학과)
  • Published : 2004.10.01
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Abstract

The purpose of this study was to investigate the characteristics of beef jerky with prepared various spices. The spices added included green tea, rosemary, clove, thyme, and parsley. According to the analysis of general ingredients, the moisture content was higher in the spice-added samples than in the control jerky, and the crude protein content was higher in green tea- and parsley-added samples. According to the mineral analysis, the most prevalent mineral was Na, followed by K, P, Mg, and Ca, with the contents of Mn and Cu being the least prevalent. Ca and Fe contents werehigher in green tea-added jerky than in samples prepared with other spices. High levels of leucine and lysine were seen amongst different essential amino acids. Total amino acids were within the control jerky containing the most abundant essential amino acids, followed by green tea- and parsley-added jerky. Measurements of texture, hardness and springiness in the spice-added samples appeared to be higher than in the control. Bitterness was higher in clove-addedsamples than in samples prepared with other spices. The evaluation of sensory properties showed that color is higher in green tea-, rosemary- and clove-added samples and that taste was best in green tea-added jerky, followed by parsley-added jerky. Overall quality was high in green tea- and parsley-added samples.

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References

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