Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

The Effects of Drying Method and Spice Extracts Added to Beef Jerky on the Quality Characteristics of Beef Jerky

건조방법과 향신료 추출물 첨가가 육포의 품질특성에 미치는 영향

  • Park, Chu-Ja (Faculty of Herbal Food Cuisine & Nutrition, Daegu Haany University) ;
  • Park, Chan-Sung (Faculty of Herbal Food Cuisine & Nutrition, Daegu Haany University)
  • 박추자 (대구한의대학교 한방식품조리영양학부) ;
  • 박찬성 (대구한의대학교 한방식품조리영양학부)
  • Published : 2007.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

To develope Hanbang beef jerky as health food, six kinds of beef jerky were prepared by adding sugar (A), licorice (B) and three kinds of spice extracts (clove: C, fennel fruit: D and Chungyang green pepper extract: E) and mixture of all extracts (F). The effects of the drying method and added spice extracts on the quality characteristics of the beef jerky were evaluated. In general, the air-blast dried beef jerky contained $31{\sim}33%$ moisture, $50.0{\sim}51.2%$ crude protein, $7.2{\sim}7.8%$ crude lipid and $3.0{\sim}3.3%$ crude ash. For the mineral content of the air-blast dried jerky, the most prevalent mineral was Na $(1540.08{\sim}1838.17$ mg%), followed by K, P, Mg, and Ca. The Ca content of the beef jerky was highest in the mixed extract group (88.53 mg%), and the lowest content was in sugar-added group (53.12 mg%). For the color properties, the L-value (lightness), a-value (redness) and b-value (yellowness) were higher in the air-blast dried beef jerky than in the hot air dried samples. The drying methods showed their greatest affect on the redness (a) for all six jerkies (p<0.001). For the preference by sensory evaluation, the beef jerky samples with added sugar (A) and licorice extract (B) had significantly higher scores than the beef jerky samples with the added spice extracts, for both of air-blast drying and hot air drying (p<0.05). Preference for the air-blast dried beef jerkies with added clove (C) and fennel fruits (D) were significantly higher, in terms of taste, color, softness and aftertaste as compared to the respective hot air dried jerkies (p<0.01). Considering all the obtained results, we concluded that licorice and spice extracts can be used as natural preservatives in the development of health foods and the air-blast drying method is recommended to improve the quality characteristics of beef jerky.

Keywords

References

  1. 백덕우. 1991. 식품중의 미량금속에 관한 조사연구. 국립 보건원보. 제25권. pp 517-564
  2. 서부일, 변부형, 신순식, 김봉현 2003. 한방식품학. 벧엘기획. 대구. pp 37-38
  3. 장영상. 1997 식품향미의 seasoning과 blending 기술. 식품과학과 산업 . 30(1): 52-61
  4. 황혜성. 2001 조선왕조궁중음식. 사단법인 궁중음식연구원. pp 150-151
  5. 한국식품영양과학회. 2000. 식품영양실험핸드북. 효일출판사. 서울. pp 124-174
  6. Ahn EY, Shin DH, Baek NI, Oh JA. 1998. Isolation and identification of antimicrobial active substance from Glycyrrhiza uralensis Fisch. Kor J Food Sci Technol 30(3):680-687
  7. A.O.A.C. 1985. Official method of analysis. 16th ed. Association of official analytical chemists, Washington D.C. USA
  8. Calicioglu M, Sofas JN, Samelis J, Kendall PA and Smith GC. 2003. Effect of acid adaption on inactivation of salmonella during dring and storage of beef jerky treated with marinades. Int'I J Food Microbiol 89:51-65 https://doi.org/10.1016/S0168-1605(03)00107-7
  9. Choi EM, Koo SJ. 2004. Inhibition of lipopolysaccharide-stimulated inflammatory mediator production in RAW 264.7 macrophages by Foeniculum vulgare fruit extract. Kor J Food Cookery Sci 20(3):505-510
  10. Choi JH, Jeong JY, Choi YS, Han DJ, Kim HY, Lee MA, Lee ES, Park RD, Kim CJ. 2006. The effect of marination condition on quality characteristics of cured pork meat and sensory properties of pork jerky. Kor J Food Sci Ani Resour 26(2): 229-235
  11. Han DJ, Jeong JY, Choi JH, Choi YS, Kim HY, Lee MA, Lee ES, Paik HD, Kim CJ. 2007. Effects of drying conditions on quality properties of pork jerky. Korean J Food Sci Ani Resour 27(1): 29-34 https://doi.org/10.5851/kosfa.2007.27.1.29
  12. Jung SW, Baek YS, Kim YS, Kim YH. 1994. Quality changes of beef jerky during storage. Kor J Anim Sci 36(6): 693-697
  13. Kee CH. 1993. The pharmacology of chinese herbs. CRC Press, Inc., Boca Raton, Fl. USA. pp 275-278
  14. Kim IS, lin SK, Park KH, Kim DH, Hah KH, Park ST, Kwua KR, Park JK, Kang YS. 2006. Changes in quality characteristics of vension jerky manufactured under different dry time during storage. Kor J Food Sci Ani Resour 26(2): 166-174
  15. Lee HJ, Kim KS, Koo SL. 2005. Effects of capsicum plaster at the Korean hand acupuncture point on pain management after knee replacement. Kor J Anesthesiol 48(4):398-402 https://doi.org/10.4097/kjae.2005.48.4.398
  16. Lee HS, Mun CH, Park JH, Kim DH, Yoo JE, Park YS, Ryu LH, Choi KP, Lee HY. 2003. Comparison of biological activities of essential oils from Foeniculum vulgare Mill, Boswellia carteii Birew and Juniperus rigida Sieb. by a supercritical fluid extraction system. Kor J Med Crop Sci 11(2):115-121
  17. Lee JI, Lee HS, Jun WJ, Yu KW, Shin DH, Hong BS, Cho HY, Yang HC. 2000. Anticoagulation activity pattern and in vivo test of extract from Eugenia caryophyllata. J Kor Soc Food Sci Nutr 29(3):543-548
  18. Lee SJ. 2003. Quality characteristics according to preparatory and storage conditions of spice-added beef jerky addition to the kinds of spices during storage. Ph.D. Dissertation. Catholic Univ. of Daegu
  19. Lee SJ, Park GS. 2004. The quality characteristics of beef jerky prepared with various spices. Kor J Food Cookery Sci 20(5):489-497
  20. Lee SK, Kim HJ, Kang CG, Kim ST. 1997. Effects of temperature and time on physicochemical properties of Korean goat meat jerky during drying. Kor J Food Sci Ani Resour 17(2):184-189
  21. Lee SK, Kim ST, Kim HJ, Kang CG. 1997. Effect of rosemary, $\alpha$-tocopherol and sodium tripolyphosphate compared with nitrite on the antioxidant properties of Korean goat meat jerky. Kor J Food Sci Ani Resour 17(2): 178-183
  22. Moon JS, Kim SJ, Park YM, Hwang IS, Kim EH, Park JW, Park IB, Kim SW, Kang SG, Park YK, Jung ST. 2004. Antimicrobial effect of methanol extracts from some medicinal herbs and the content of phenolic compounds. Kor J Food Preserv 11(2):207-213
  23. Park CJ, Park CS. 2001. Quality characteristics of pork by cooking conditions. Kor J Food Cookery Sci 17(5): 490- 496
  24. Park CJ, Park CS. 2007. Antibacterial and antioxidative activity of licorice and spice water extracts. Kor J Food Cookery Sci 23(6):785-791
  25. Park CS. 1998. Inhibition of Escherichia coli O157:H7 by clove (Eugenia Caryophyllata Thumb). Kor J Food Cookery Sci 14(1):1-9
  26. Park GS, Lee SJ, Jeong ES. 2002. The quality characteristics of beef jerky according to the kinds of saccharides and the concentrations of green tea powder. J Kor Soc Food Sci Nutr 31(2):230-235 https://doi.org/10.3746/jkfn.2002.31.2.230
  27. Park JH, Lee KH. 2005. Quality characteristics of beef jerky made with beef meat of various places of origin. Kor J Food Cookery Sci 21(4):528-535
  28. Pompei R, Flore O, Marcialis MA, Pani A, Loddo B. 1979. Glycyrrhizic acid inhibits virus growth and activates virus particales. Nature 281:689-690 https://doi.org/10.1038/281689a0
  29. Shin DH, Han JS, Kim MS. 1994. Antimicrobial effect of ethanol extract of Sonomenium acutum (Thumb.) Rehd. et wils and Glycyrrhiza glabra L. var. Glanduliferaegel et zucc on Listeria monocytogenes. Kor J Food Sci Technol 27(1):627-632
  30. Shin MJ, Yoon HH, Ahn MS. 2002. A study on the relations between the color intensity and the antioxidant activity of caramelization products. Kor J Food Cookery Sci 18(6):603-612
  31. Sung KC. 2006. A study on the pharmacetical characteristics & analysis of glycyrrhizin extract. J Kor Oil Chem Soc 23(3):215-212
  32. Yamini Y, Sefidkon F, Pourmortazavi S. 2002. Comparison of essential oil composition of Iranian fennel (Foeniculum vulgare) obtained by supercritical carbon dioxide extraction and hydrodistillation methods. Flavour Fragr J 17:345-348 https://doi.org/10.1002/ffj.1117
  33. Yang CY. 2006. Physicochenical properties of chicken jerky with pear, pineapple and kiwi extracts. Kor J Culinary Res 12(3):237-250