Earticle

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

ABSTRACT
 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

저자

• 김상우 [ Sang Woo Kim | 농촌진흥청 국립축산과학원 ]
• Dicky Tri Utama [ 강원대학교 동물생명과학대학 ]
• 김명직 [ Myeong Jik Kim | 농촌진흥청 국립축산과학원 ]
• 조영무 [ Yeong Moo Jo | 농촌진흥청 국립축산과학원 ]
• 박성복 [ Seong Bok Park | 농촌진흥청 국립축산과학원 ]
• 김관우 [ Kwan Woo Kim | 농촌진흥청 국립축산과학원 ]
• 이성기 [ Sung Ki Lee | 강원대학교 동물생명과학대학 ] Corresponding author

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