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거세 및 비거세 사슴육으로 제조한 반건조 육포의 이화학적 특성 KCI 등재

Physicochemical Properties of Semi-dried Jerky Made from Uncastrated and Castrated Deer Meat

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동물자원연구 (Annals of Animal Resources Sciences)
강원대학교 동물자원공동연구소 (Institute of Animal Resources Kangwon National University)
초록

This research was conducted to evaluate the physicochemical properties of semi-dried jerky made from uncastrated (U) and castrated (C) deer meat. The jerky was manufactured by mixing the ground lean meat with spices followed by drying process, packed and stored aerobically at 25℃ for 20 days. The pH of uncastrated raw meat was significantly (p<0.05) higher than that of castrated meat as well as the pH of the jerky. No effects were found on color, hardness and sensory scores of jerky. Castrated jerky had higher fat content than uncastrated jerky (p<0.05), after 20 days of storage, its TBARS (thiobarbituric acid reactive substances) value was higher than uncastrated jerky (p<0.01). These results suggest that castration contributed to higher fat content and lipid oxidation of semi-dried venison jerky than the uncastrated, without any significant effects on texture and sensory attributes. However, proper packaging should be considered to inhibit lipid oxidation.

저자
  • 김상우(농촌진흥청 국립축산과학원) | Sang Woo Kim
  • Dicky Tri Utama(강원대학교 동물생명과학대학)
  • 김명직(농촌진흥청 국립축산과학원) | Myeong Jik Kim
  • 조영무(농촌진흥청 국립축산과학원) | Yeong Moo Jo
  • 박성복(농촌진흥청 국립축산과학원) | Seong Bok Park
  • 김관우(농촌진흥청 국립축산과학원) | Kwan Woo Kim
  • 이성기(강원대학교 동물생명과학대학) | Sung Ki Lee Corresponding author