Effects of Addition of Tomato Powder on Colour, Antioxidant, and Antimicrobial Traits of Pork Jerky during Storage

Kim, Il-Suk; Jin, Sang-Keun; Jo, Cheorun; Lee, Mooha; Yang, Mingjie; Kim, Jihye; Kang, Suk-Nam

doi:10.5851/kosfa.2012.32.6.718

Cited by 8 publications

(4 citation statements)

References 23 publications

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“…However, the increase in LE concentration had a significant effect on the inhibited water activity in the jerky during the storage period (p<0.001). Similar results were reported by Kim et al (2012) , who showed that the moisture content and water activity of pork jerky decreased during storage, leading to a tough texture of jerky during distribution and storage. Additionally, Choi et al (2007) had reported that water is diffused and dehumidified from the products in packaging; therefore, moisture content and water activity of products may decrease during storage.…”

Section: Resultssupporting

confidence: 89%

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

Kim¹,

Kim²,

Kang³

et al. 2022

Food Sci Anim Resour

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Deterioration of jerky during storage is a major concern; this is usually combated with natural or synthetic antioxidants. This study aimed to evaluate the quality characteristics of semi-dried restructured jerky with and without loquat leaf extract (LE) powder and ascorbic acid (AA) during storage for 180 days. The jerkies were formulated with 0%, 0.15%, and 0.3% LE and/or 0.05% AA (Control, no antioxidant; AA, 0.05% AA; LE 0.15, 0.15% loquat LE; LE 0.15-AA, 0.15% loquat LE+0.05% AA; LE 0.3, 0.3% loquat LE; LE0.3-AA, 0.3% loquat LE+0.05% AA). LE is a phenolic compound, whose 1,1-diphenyl-2-picrylhydarzyl radical scavenging activity and metal chelating activity were found to be higher than AA. All antioxidant combinations having higher LE concentration and containing AA were effective in delaying protein and lipid oxidation compared to the control or AA. At the end of storage period, LE 0.15-AA and AA had higher CIE a* and lower shear force than the control. Therefore, the combination of 0.15% LE and 0.05% AA can result in reduced protein and lipid oxidation without any negative effect on the quality characteristics of semi-dried restructured jerky.

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Section: Resultssupporting

confidence: 89%

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

Kim¹,

Kim²,

Kang³

et al. 2022

Food Sci Anim Resour

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“…This implies that adding humectants to jerky will not affect the reduction of harmful bacterial growth or the avoidance of spoiling. Some researchers have mentioned that the reduction of pH in jerky could be due to a low pH value of adding humectants ( Kim et al, 2012b ) or containing organic acids in humectants ( Kim et al, 2010b ).…”

Section: Resultsmentioning

confidence: 99%

Impact of Humectants on Physicochemical and Functional Properties of Jerky: A Meta-Analysis

Aung,

Nam

2024

Food Sci Anim Resour

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This study aimed to determine the effects of humectants on moisture content, water activity, tenderness, color, microbiological analysis, protein denaturation, and oxidation of jerky. A thorough search for papers published in scientific journals that examined the impacts of humectants on jerky was carried out using Web of Science, Google Scholar, PubMed, and Science Direct. Only 14 studies matched inclusion requirements. They were used in the meta-analysis to synthesise quantitative findings. In the current investigation, jerky produced with beef, poultry, goat, or pork was used. The standardised mean difference (SMD) between treatments with humectants and controls was examined to investigate the effects of humectants using random-effects models. Heterogeneity was investigated using meta-regression. A subgroup analysis was carried out for significant factors. Results revealed that the addition of humectants had no significant impact on water activity, pH, fat, ash, CIE L*, or CIE a* (p>0.05). However, humectant addition significantly increased moisture (SMD=1.28, p<0.05), CIE b* (SMD=1.67, p<0.05), and overall acceptability (SMD=1.73, p<0.05). It significantly decreased metmyoglobin (SMD=–0.96, p<0.05), shear force (SMD=–0.84, p<0.05), and protein (SMD=–1.61, p<0.05). However, it was difficult to get a firm conclusion about how humectants affected the myofibrillar fragmentation index, total plate count, and 2-thiobarbituric acid-reactive substances because there were fewer than ten studies. To sum up, the proper use of humectants in jerky demands careful attention to both type and quantity, needing a delicate balancing act with other contributing factors.

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“…In addition, the yellowness (b*) was found to increase significantly during the storage periods. Similarly, Kim et al [27] revealed that kiwi-tenderized pork jerky showed a greater yellowness (b*) value.…”

Section: Color Ph and Tbarsmentioning

confidence: 90%

“…Bromelain, a proteolytic enzyme found in pineapple, assists in the digestion of protein-rich food products [26]. In addition, lycopene from tomatoes may enhance the storage quality and color of meat products [27].…”

Section: Introductionmentioning

confidence: 99%

Development of semi-dried goat meat jerky using tenderizers considering the preferences of the elderly

Aung,

Hossain,

Park

et al. 2023

J Anim Sci Technol

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Effects of Addition of Tomato Powder on Colour, Antioxidant, and Antimicrobial Traits of Pork Jerky during Storage

Cited by 8 publications

References 23 publications

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

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

Impact of Humectants on Physicochemical and Functional Properties of Jerky: A Meta-Analysis

Development of semi-dried goat meat jerky using tenderizers considering the preferences of the elderly

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