Effect of natural antioxidant extracted from Citrus junos seib. or Prunus mume. on the quality traits of sun-dried Hanwoo beef jerky

Abstract

:The objective of the study was to evaluate the quality characteristics of sun-dried Hanwoo beef jerky added with the extract of Citrus junos seib. or Prunus mume. Hanwoo beef shank muscles were sliced, marinated, and sun-dried at 25°C, relative humidity of 35%. The physicochemical quality and microbiological safety of the Hanwoo beef jerky aerobically packaged were analyzed during the storage of 25°C. The moisture content of beef jerky with Citrus junos seib. was the lowest among the treatments after 20 d. Citrus junos seib. and Prunus mume jerky after 10 d had significantly lower aw than those after 0 and 20 d (p<0.05). The pH values of jerky generally ranged from 5.76 to 5.84. The pH value of Prunus mume jerky was significantly higher than those of other jerky samples (p<0.05). Prunus mume jerky showed significantly lower TBARS value than the others after 20 d (p<0.05). Citrus junos seib. jerky showed a significantly lower lightness (L*), redness (a*) and yellowness (b*) than the others during the storage (p<0.05). Prunus mume samples after 10 d had significantly higher L*, a*, and b* values than the others (p<0.05). With regard to sensory properties, Citrus junos seib. and Prunus mume jerky showed significantly higher flavor and overall acceptability scores than the control (p<0.05). The extracts of Prunus mume will be used in sun-dried Hanwoo beef jerky as a natural agent to retard lipid oxidation and to improve meat color.

Effects of Loquat (Eriobotrya japonica Lindl.) Leaf Extract with or without Ascorbic Acid on the Quality Characteristics of Semi-Dried Restructured Jerky during Storage

“… Kim et al (2013b) had reported similar results of increased total aerobic bacterial count, in addition to no detected mold and coliform bacterial populations in pork jerky during a 2 month storage period, regardless of the control (without leek extract); the jerky was prepared with leek extract. Lim et al (2012) had also reported that the total plate count of sun-dried beef jerky increased regardless of the addition of Citrus junos seib and Prunus mume extracts during storage. Several studies have noted that the fermented loquat leaf ethanol extract possesses antimicrobial activity and that the differences in the quantity of loquat LE can result in differences in their antimicrobial activity, which can consequently affect microbial growth on meat products with loquat LE ( Dhiman et al, 2021 ; Fu et al, 2019 ; Liu et al, 2016 ).…”