The Quality Characteristics and Antioxidant Properties of Sun-dried Venison Jerky with Green Tea Powder during Storage

被引：2

作者：

Nam, Ki Chang ^{[2
]}

Kim, Hyun Cheul ^{[2
]}

Cha, Jusu ^{[2
]}

Yim, Dong Gyun ^{[1
]}

机构：

[1] Jinju Hlth Coll, Dept Hlth Adm & Food Hyg, Jinju 52655, South Korea

[2] Sunchon Natl Univ, Dept Anim Sci & Technol, Sunchon 57922, South Korea

来源：

KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES | 2016年 / 36卷 / 05期

关键词：

sun-dried venison jerky; green tea powder; physicochemical properties; TPC; TBARS; FATTY-ACID-COMPOSITION; PORK PATTIES; PURIFICATION; MEAT;

D O I：

10.5851/kosfa.2016.36.5.626

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study was conducted to compare the physicochemical, microbiological and antioxidant activities of sun-dried venison amended with green tea powder (T1-3: 0, 0.5, and 1%) and Hanwoo beef jerky. Sliced beef and venison shank were marinated and sun-dried at 28-30 degrees C and 30-35% RH for 3.5 h. The venison jerky had a higher ash and protein content, and lower moisture and fat content than the control (p<0.05). T3 (venison+green tea powder 1%) showed a lower a(w) than all other samples during storage for 10 and 20 d (p<0.05). Hunter's color a* and b* values of T2 and T3 were lower than those of T1 and the control at day 0 (p<0.05). Saturated fatty acid was significantly higher in T1, while PUFA was higher in T2 and T3 (p<0.05). Overall sensory scores of venison jerky were lower than those of the control, except for T2, which had a similar color, flavor, saltiness and acceptability as the control. T2 and T3 showed a significant decrease in TPCs after storage for 20 d (p<0.05). The TBARS values of T3 jerky were lower than those of other jerky samples (p<0.05).

引用

页码：626 / 634

页数：9