원문정보
Physicochemical Properties of Semi-dried Jerky Made from Uncastrated and Castrated Deer Meat
초록
영어
This research was conducted to evaluate the physicochemical properties of semi-dried jerky made from uncastrated (U) and castrated (C) deer meat. The jerky was manufactured by mixing the ground lean meat with spices followed by drying process, packed and stored aerobically at 25℃ for 20 days. The pH of uncastrated raw meat was significantly (p<0.05) higher than that of castrated meat as well as the pH of the jerky. No effects were found on color, hardness and sensory scores of jerky. Castrated jerky had higher fat content than uncastrated jerky (p<0.05), after 20 days of storage, its TBARS (thiobarbituric acid reactive substances) value was higher than uncastrated jerky (p<0.01). These results suggest that castration contributed to higher fat content and lipid oxidation of semi-dried venison jerky than the uncastrated, without any significant effects on texture and sensory attributes. However, proper packaging should be considered to inhibit lipid oxidation.
목차
Ⅰ. INTRODUCTION
Ⅱ. MATERIALS AND METHODS
1. Jerky Manufacturing
2. Water activity, moisture contents and drying yield
3. pH and crude fat contents
4. Instrumental surface color
5. Textural properties
6. Lipid oxidation measurement
7. Sensory evaluation
8. Statistical analysis
Ⅲ. RESULTS AND DISCUSSION
1. Changes in water activity during drying
2. Physicochemical properties and sensory evaluation
3. Lipid oxidation during storage
Ⅳ. CONCLUSIONS
ACKNOWLEDGEMENT
Ⅴ. REFERENCES