Physicochemical Characteristics of Beef Jerky Cured with Salted-fermented Anchovy and Shrimp

다국어 초록 (Multilingual Abstract)

The aim of this study is to evaluate the availability of salted and fermented fish (SFF) including salted and fermentedanchovy (SFA) and shrimp (SFS) as a marinade of beef jerky. In curing solutions, half (SFA 1 and SFS 1) or whole (SFA 2and SFS 2) salt-water was replaced with SFF juices. Higher water activity (aw) was found in the beef jerky cured with SFFsthan the control (C) (p<0.05). The SFFs had the effect of causing a decrease in hardness and an increase in cohesiveness(p<0.05). Among the treatment samples, springiness was the highest in SFA2 and SFS2 (p<0.05) and the lowest values ofWarner-Bratzler shear force were found in SFA1 and SFA2 (p<0.05). The SFFs also had the effect of increasing the flavorof the sensory properties; however, color measurements from both the instrumental surface color (L*, a*, b*, chroma, andhue angle) and color of sensory evaluation were decreased by addition of SFFs (p<0.05). Therefore, we conclude the SFFscan improve the texture and sensory properties of the beef jerky. In particular, the SFS is a good ingredient for the curingsolution. However, studies are still needed on improving the aw, pH, and surface color of the beef jerky to apply the SFFsfor making beef jerky.

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