title: Physicochemical Characteristics of Beef Jerky Cured with Salted-fermented Anchovy and Shrimp.
abstract: The aim of this study is to evaluate the availability of salted and fermented fish (SFF) including salted and fermented anchovy (SFA) and shrimp (SFS) as a marinade of beef jerky. In curing solutions, half (SFA 1 and SFS 1) or whole (SFA 2 and SFS 2) salt-water was replaced with SFF juices. Higher water activity (aw) was found in the beef jerky cured with SFFs than the control (C) (p< 0.05). The SFFs had the effect of causing a decrease in hardness and an increase in cohesiveness (p<0.05). Among the treatment samples, springiness was the highest in SFA2 and SFS2 (p<0.05) and the lowest values of Warner-Bratzler shear force were found in SFA1 and SFA2 (p<0.05). The SFFs also had the effect of increasing the flavor of the sensory properties; however, color measurements from both the instrumental surface color (L*, a*, b*, chroma, and hue angle) and color of sensory evaluation were decreased by addition of SFFs (p<0.05). Therefore, we conclude the SFFs can improve the texture and sensory properties of the beef jerky. In particular, the SFS is a good ingredient for the curing solution. However, studies are still needed on improving the aw, pH, and surface color of the beef jerky to apply the SFFs for making beef jerky.
authors.affiliation: Department of Food Science and Biotechnology, Kyungnam University, Changwon 631-701, Korea.
authors.forename: Gap-Don
authors.initials: GD
authors.lastname: Kim
authors.affiliation: The Department of Internal Medicine, Yale University School of Medicine, New Haven, CT 06510, USA.
authors.forename: Gwang-Woong
authors.initials: GW
authors.lastname: Go
authors.affiliation: R & D Center, Seawell, Byeoksan E-Centum Classone, Busan 612-050, Korea.
authors.forename: Hyun-Jung
authors.initials: HJ
authors.lastname: Lim
authors.affiliation: Division of Applied Life Science (BK21 plus), Gyeongsang National University, Jinju 660-701, Korea.
authors.forename: Eun-Young
authors.initials: EY
authors.lastname: Jung
authors.affiliation: Division of Applied Life Science (BK21 plus), Gyeongsang National University, Jinju 660-701, Korea.
authors.forename: Hyun-Woo
authors.initials: HW
authors.lastname: Seo
authors.affiliation: Institute of Agriculture & Life Science, Department of Animal Science, Gyeongsang National University, Jinju 660-701, Korea.
authors.forename: Jin-Yeon
authors.initials: JY
authors.lastname: Jeong
authors.affiliation: Institute of Agriculture & Life Science, Department of Animal Science, Gyeongsang National University, Jinju 660-701, Korea.
authors.forename: Seon-Tea
authors.initials: ST
authors.lastname: Joo
authors.affiliation: Division of Applied Life Science (BK21 plus), Gyeongsang National University, Jinju 660-701, Korea ; Institute of Agriculture & Life Science, Department of Animal Science, Gyeongsang National University, Jinju 660-701, Korea.
authors.forename: Han-Sul
authors.initials: HS
authors.lastname: Yang
keywords: anchovy; beef jerky; salted-fermented fish; shrimp