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Lim HJ, Kim GD, Jung EY, et al. Effect of curing time on the physicochemical and sensory properties of beef jerky replaced salt with soy sauce, red pepper paste and soybean paste. Asian-Australas J Anim Sci. 2014;27(8):1174-80doi: 10.5713/ajas.2013.13853.
Lim, H. J., Kim, G. D., Jung, E. Y., Seo, H. W., Joo, S. T., Jin, S. K., & Yang, H. S. (2014). Effect of curing time on the physicochemical and sensory properties of beef jerky replaced salt with soy sauce, red pepper paste and soybean paste. Asian-Australasian journal of animal sciences, 27(8), 1174-80. https://doi.org/10.5713/ajas.2013.13853
Lim, H J, et al. "Effect of curing time on the physicochemical and sensory properties of beef jerky replaced salt with soy sauce, red pepper paste and soybean paste." Asian-Australasian journal of animal sciences vol. 27,8 (2014): 1174-80. doi: https://doi.org/10.5713/ajas.2013.13853
Lim HJ, Kim GD, Jung EY, Seo HW, Joo ST, Jin SK, Yang HS. Effect of curing time on the physicochemical and sensory properties of beef jerky replaced salt with soy sauce, red pepper paste and soybean paste. Asian-Australas J Anim Sci. 2014 Aug;27(8):1174-80. doi: 10.5713/ajas.2013.13853. PMID: 25083112; PMCID: PMC4109874.
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Asian-Australas J Anim Sci. 2014 Aug;27(8):1174-80. doi: 10.5713/ajas.2013.13853.

Effect of curing time on the physicochemical and sensory properties of beef jerky replaced salt with soy sauce, red pepper paste and soybean paste.

Asian-Australasian journal of animal sciences

H J Lim, G D Kim, E Y Jung, H W Seo, S T Joo, S K Jin, H S Yang

Affiliations

  1. Department of Food Science and Biotechnology, Kyungnam University, Changwon 631-701, Korea .
  2. Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 660-758, Korea .

PMID: 25083112 PMCID: PMC4109874 DOI: 10.5713/ajas.2013.13853

Abstract

This study was done to investigate the quality properties of beef jerky with soy sauce, red pepper paste, and soybean paste replacing salt. Sliced beef samples were cured in salt (control), soy sauce, red pepper paste, and soybean paste for 24 or 48 h and then dried at 70°C for 8 h. Treatments showed higher final moisture content and lower Na(+) concentration than the control after drying for 8 h. The lightness and shear force values were lower in all treatment samples than in the control during 48 h of curing time. In particular, lower lipid oxidation was found in the jerky cured with red pepper paste than in the control. Sensory evaluation showed that color, flavor, and tenderness of jerky samples were improved by replacing salt with soy sauce, red pepper paste and soybean paste, and higher likeability scores of the beef jerky were obtained among those treatments after 48 h of curing time.

Keywords: Beef Jerky; Red Pepper Paste; Replaced Salt; Soy Sauce; Soybean Paste

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