title: The Quality Characteristics and Antioxidant Properties of Sun-dried Venison Jerky with Green Tea Powder during Storage.
abstract: 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℃ 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 awthan 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).
authors.affiliation: Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea.
authors.forename: Ki Chang
authors.initials: KC
authors.lastname: Nam
authors.affiliation: Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea.
authors.forename: Hyun Cheul
authors.initials: HC
authors.lastname: Kim
authors.affiliation: Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea.
authors.forename: Jusu
authors.initials: J
authors.lastname: Cha
authors.affiliation: Department of Health Administration and Food Hygiene, Jinju Health College, Jinju 52655, Korea.
authors.forename: Dong Gyun
authors.initials: DG
authors.lastname: Yim
keywords: TBARS; TPC; green tea powder; physicochemical properties; sun-dried venison jerky