• 한국축산식품학회지
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• 제26권2호
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• pp.229-235
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• 2006

본 연구는 marination 조건에 따른 돈육 육포 제조용 양념육의 품질 특성을 조사하고 최종 제품의 관능적 특성에 미치는 영향을 조사하기 위하여 실시하였다. 육포 제조용 양념액을 사용하여 침지 처리구는 1, 6, 12, 24, 48시간 동안 침지후 양념육의 품질 특성을 조사하였고 텀블링 처리구는 10, 20, 30, 60분 동안 텀블링한 후 조사하였다. 각 marination 조건별 육포의 평가를 위해 육포는 6, 12, 24, 48시간 침지시간이 경과된 양념육과 10, 20, 30, 60분 동안 텀블링을 실시한 양념육으로 제조하였으며, 관능 검사를 실시하였다. 침지 처리구와 텀블링 처리구 모두 염지 시간이 경과할수록 염지 수율과 보수력이 증가하였으며, 텀블링 처리구가 침지 처리구보다 높은 수율을 나타내었고, 보수력에서는 차이가 나타나지 않았다. 침지 처리구의 pH는 상승하는 경향을 보였으나 텀블링 처리구는 차이를 보이지 않았고, $L^*$-값과 $b^*$-값은 침지와 텀블링 처리구 모두에서 감소하였으나, $a^*$-값은 증가하는 경향을 보였다. 제조된 육포의 관능평가시 침지와 텀블링 처리구는 모두 뚜렷한 차이는 나타나지 않았으나, 모든 항목에서 30분 동안 텀블링을 실시한 후 제조된 육포가 좋은 평가를 받았다. 이상의 결과에서, 텀블링 방법으로 염지한 육포 양념육 및 육포의 품질이 침지 방법보다 우수하여, 텀블링 방법을 사용하여 우수한 품질의 육포를 제조할 수 있을 것으로 판단된다.

• 한국축산식품학회지
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• 제32권6호
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• pp.718-724
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• 2012

The aim of this study was to investigate the effects of the addition of tomato powder [1.0% (T1), 1.5% (T2) and 2.0% (T3)] on pork loin jerky with aerobic package during storage at room temperature. The T3 sample showed lower (p<0.05) pH value and higher (p<0.05) water activity than the control during storage. Total plate counts of treated samples (${\geq}1.20$ Log CFU/g) were significantly (p<0.05) lower than the control (1.46 Log CFU/g) during storage. With the increase of the tomato powder concentration the lightness ($L^*$) of the jerky decreased, except at day 30 of storage, but the redness ($a^*$) and yellowness ($b^*$) increased significantly (p<0.05) during storage. T3 had higher values for hardness and cohesiveness but lower for springiness, gumminess and chewiness than others at day 40 of storage. However, there were no significant differences in TBARS values among the samples during storage. In sensory properties, the color scores of T3 was significantly (p<0.05) higher than that of control at day 40 of storage. These results suggested that 2.0% tomato powder could be used to improve the redness and extend the shelf-life of jerky with increasing water activity, providing the consumer with food containing natural colorant.

• 한국축산식품학회지
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• 제28권1호
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• pp.76-81
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• 2008

시중의 정육점 및 백화점 등에서 유통 중인 10종의 돈육 원료에 대한 일반세균, 저온균, 고온균, 혐기성균 및 진균류, 대장균군 등의 미생물학적 분포와 병원성 미생물에 대한 분리동정을 실시하였다. 실험 결과, 원료 돈육에서 중온균은 $3.9{\times}10^2-3.9{\times}10^5cfu/g$으로 높은 분포를 보였고, 저온균은 $1.5{\times}10^3-8.6{\times}10^2cfu/g$, 혐기성균은 중온균, 저온균과 유사한 분포를 보였으나 상대적으로 적게 검출되었고, 고온균은 모든 검체에서 검출되지 않았다. 대장균군 또한 모든 검체에 대해서 검출되지 않았으며, 곰팡이와 효모 등 진균류는 $3.8{\times}10^1-5.1{\times}10^2cfu/g$으로 검출되었다. B. cereus는 돈육 sample B와 J에서 분리되었고, S. aureus의 경우 돈육 sample B에서만 검출되었다. B. cereus는 API kit를 이용한 간이동정에서 99.8%의 상동성을 보였고, S. aureus는 97.8%의 상동성을 보였다.

• 한국식품조리과학회지
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• 제23권5호
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• pp.579-588
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• 2007

포장 방법을 달리한 한국형 육포의 저장 중 품질변화를 조사하여 육포의 품질관리에 대한 기초자료를 제공하고자 간장 우육 육포와 고추장 돈육 육포를 제조하여 상온에서 90일간 저장하면서 시료를 분석하였다. pH는 일반포장과 진공포장 간에 유의적인 차이는 없었으나 저장기간이 경과함에 따라서는 감소하는 추세를 나타냈다. 수분활성도는 모든 처리구에서 진공포장이 일반포장에 비해 유의적으로 높았으며, 일반포장의 경우 수분활성도가 급격히 감소하는 경향을 나타내었다. TBA수치와 경도는 저장기간이 경과함에 따라 증가하였고, 육포의 총균수도 일반포장과 비교하여 진공포장이 적은 총균수를 나타내었다. 한국형 육포의 관능검사 결과는 저장기간이 경과함에 따라 대체적으로 포장방법별로 진공포장이 일반포장과 비교하여 높은 점수를 받았지만 유의적인 차이를 나타내지 않았다. 진공포장에 비해 일반포장은 공기를 포함하기 때문에 지방산패에 의한 산패취가 발생할 수 있고 수분증발로 인한 식감의 저하가 문제될 수 있는 것으로 나타났다. 따라서 육포의 일정한 품질을 유지하기 위해서는 일반포장 보다는 진공포장으로 유통하는 것이 육포의 저장 중 유통안전성을 확보하는데 유리할 것으로 사료된다.

• Asian-Australasian Journal of Animal Sciences
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• 제30권12호
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• pp.1773-1783
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• 2017

Objective: This study evaluated the supplementary effect of higher concentrations of various disaccharides on processing yield, major physicochemical properties, and sensory attributes of Chinese-style pork jerky (CSPJ). Methods: CSPJ samples were prepared by marinating sliced ham (4 mm) with three dissaccharides, including sucrose, lactose, and maltose, at 0%, 15%, 18%, 21%, and 24%. Subsequently, the CSPJ samples were dried and roasted. The moisture content, water activity, crude protein, moisture-to-protein ratio, pH, processing yield, shear force, color, and sensory attributes of the CSPJ samples were evaluated. Results: The quality characteristics of CSPJ samples prepared with sucrose were more acceptable. By contrast, CSPJ samples prepared with lactose showed the lowest scores. However, the processing yield and moisture content were the highest for CSPJ samples prepared with lactose, which may be associated with improved benefits for cost reduction. Furthermore, sucrose and lactose supplementation resulted in contrasting quality characteristics; for example, CSPJ samples with sucrose and maltose supplementation had higher sensory scores for color than samples with lactose supplementation. Additionally, most quality characteristics of CSPJ samples with sucrose supplementation contrasted with those of the samples with lactose supplementation; for example, the samples with sucrose supplementation had higher scores for sensory attributes than those with lactose supplementation. Conclusion: Sucrose supplementation up to 21% to 24% was associated with the highest overall acceptability scores (5.19 to 5.80), enhanced quality characteristics, increased processing yield, and reduced production cost.

• 한국식품영양학회지
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• 제20권3호
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• pp.304-310
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• 2007

This study was carried out to evaluate the phsicochemical, rheological and sensory characteristics of the restructured pork jerky with the addition of sliced cheese(4, 8 and 12%). The TC-1, TC-2 and TC-3 samples had lower moisture contents than the control, Crude protein and fat contents were significantly difference among all treatment (p<0.05). The crude ash and salinity values of TC-1, TC-2 and TC-3 were higher than the control. With the addition of sliced cheese(l2%), the manufacturing yield and water absorption ability were high among all the different treatments, but the control showed significantly higher values than TC-1, TC-2 and TC-3. The pH ranged from 5.62-6.01 in all treatments and the TC-3 sample had the highest pH, The water activity range was 0.70 - 0.74, and the various treatments had slightly higher than the control. The hardness of the TC-3( J 2%) treatment was the lowest among all the treatment. The strength values increased according to increases in sliced cheese, but there were no significant differences(p>0.05). The sensory evaluation for color and flavor received the highest scores in working males 6.96(TC-2) and student males 7.50(TC-2), respectively. The texture scores ranged from 7.07-7.63 and were the highest of all sensory evaluation factors, For overall acceptance the highest scores were received from student males(TC-3), student females(TC-2), working males(TC-2) and working females(TC-l), respectively.

• 한국축산식품학회지
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• 제30권6호
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• pp.966-974
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• 2010

This study evaluated the effects of rice bran fiber (RBF) on the quality of semi-dried pork jerky (SDPJ). SDPJ was supplemented with RBF at levels of 0 (control), 1, 2, and 3%. The addition of RBF at various levels affected the composition of SDPJ except for the fat content (p>0.05). The addition of RBF at a level higher than 2% increased the protein and ash contents of SDPJ (p<0.05). The addition of RBF at various levels also affected the physiochemical properties of SDPJ (p<0.05) except for water activity (p>0.05). Increased level of RBF increased the pH. The rancidity of SDPJ was increased (p<0.05) regardless of the RBF level, whereas the metmyoglobin content (%) of SDPJ was increased at a level higher than 2%. Increased level of RBF decreased the shear force (p<0.05) and the increased processing yield of SDPJ (p<0.05). Jerky made with 2% RBF scored highest for sensory properties, including color, tenderness, juiciness, and overall acceptability (p<0.05). These results indicate that SDPJ containing 2% RBF had the most acceptable quality characteristics, but further study is required to reduce the rancidity induced by the addition of RBF.

• 한국축산식품학회지
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• 제30권2호
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• pp.198-205
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• 2010

This study was carried out to investigate the effects of kimchi powder addition on the quality properties of semi-dried pork jerky. Jerky was unamended (control) or was amended with dried kimchi powder to a concentration of 1% (T1), 2% (T2) or 3% (T3). The contents of moisture and ash were the highest in the T3 treatment. The protein content was highest in the control, but there was no significant difference in the fat content. The control exhibited the highest pH value, whereas T2 exhibited the lowest metmyoglobin content. The dry yield and water activity of T2 treatment were highest. There was no significant difference in the thiobarbituric acid value. Shear force was highest in the control. Overall, T2 produced a product with the best sensory evaluation results.

• 한국식품과학회지
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• 제48권5호
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• pp.474-478
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• 2016

본 연구의 목적은 돈육 재구성 육포에 흑미가루가 첨가되었을 때 일어나는 품질 변화 및 품질 특성을 조사하였으며, 처리구별로 돈육 재구성 육포 제조 시 흑미가루 첨가함량을 0, 1, 3, 5%로 구분하여 제조하였다. 수분함량은 흑미가루 첨가량이 증가함에 따라 증가하는 경향을 보인 반면, 단백질함량과 지방함량은 흑미가루 첨가량이 증가할수록 감소하는 경향을 보였다. 육포의 가열 전 후 pH는 흑미가루 첨가량이 증가함에 따라 높아지는 추세를 보였다. 가열 전 후 색도는 흑미가루 첨가수준이 증가함에 따라 명도, 적색도, 황색도 모두 감소하는 경향을 나타내었다. 돈육 육포의 보수력과 가열수율은 흑미가루 첨가수준이 높아짐에 따라 증가하는 경향을 보였으며, 흑미가루 3%와 5% 처리구가 대조구보다 유의적으로 높은 가열수율을 나타내었다(p<0.05). 흑미가루 첨가수준에 따른 전단력 변화는 첨가수준이 증가함에 따라 낮아지는 추세를 보였으며, 관능평가 결과 색도, 향미, 연도, 다즙성 및 전체적인 기호도 평가에서 흑미가루 3, 5% 처리구에서 높은 점수를 받았다. 이러한 결과들을 종합하면, 돈육 재구성 육포에 흑미가루를 일정수준 이상(3, 5%) 첨가하였을 때 대조구에 비해 이화학적 특성들이 우수하게 나타났으므로 품질이 우수한 제품을 제조할 수 있을 것으로 생각된다.

• 한국축산식품학회지
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• 제44권2호
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• pp.464-482
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• 2024

This study aimed to determine the effects of humectants on moisture content, water activity, tenderness, color, microbiological analysis, protein denaturation, and oxidation of jerky. A thorough search for papers published in scientific journals that examined the impacts of humectants on jerky was carried out using Web of Science, Google Scholar, PubMed, and Science Direct. Only 14 studies matched inclusion requirements. They were used in the meta-analysis to synthesise quantitative findings. In the current investigation, jerky produced with beef, poultry, goat, or pork was used. The standardised mean difference (SMD) between treatments with humectants and controls was examined to investigate the effects of humectants using random-effects models. Heterogeneity was investigated using meta-regression. A subgroup analysis was carried out for significant factors. Results revealed that the addition of humectants had no significant impact on water activity, pH, fat, ash, CIE L^*, or CIE a^* (p>0.05). However, humectant addition significantly increased moisture (SMD=1.28, p<0.05), CIE b^* (SMD=1.67, p<0.05), and overall acceptability (SMD=1.73, p<0.05). It significantly decreased metmyoglobin (SMD=-0.96, p<0.05), shear force (SMD=-0.84, p<0.05), and protein (SMD=-1.61, p<0.05). However, it was difficult to get a firm conclusion about how humectants affected the myofibrillar fragmentation index, total plate count, and 2-thiobarbituric acid-reactive substances because there were fewer than ten studies. To sum up, the proper use of humectants in jerky demands careful attention to both type and quantity, needing a delicate balancing act with other contributing factors.