Korean J. Food Sci. An. Vol. 34, No. 1, pp. 99~105 (2014) © 2014 Korean Society for Food Science of Animal Recources

DOI http://dx.doi.org/10.5851/kosfa.2014.34.1.99 ISSN 1225-8563 eISSN 2234-246X

ARTICLE

Physicochemical Characteristics of Beef Jerky Cured with Salted-fermented Anchovy and Shrimp Gap-Don Kim1,a, Gwang-woong Go2,a, Hyun-Jung Lim3, Eun-Young Jung4, Hyun-Woo Seo4, Jin-Yeon Jeong5, Seon-Tea Joo5, and Han-Sul Yang4,5,* 1

Department of Food Science and Biotechnology, Kyungnam University, Changwon 631-701, Korea The Department of Internal Medicine, Yale University School of Medicine, New Haven, CT 06510, USA 3 R & D Center, Seawell, Byeoksan E-Centum Classone, Busan 612-050, Korea 4 Division of Applied Life Science (BK21 plus), Gyeongsang National University, Jinju 660-701, Korea 5 Institute of Agriculture & Life Science, Department of Animal Science, Gyeongsang National University, Jinju 660-701, Korea

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Abstract The aim of this study is to evaluate the availability of salted and fermented fish (SFF) including salted and fermented anchovy (SFA) and shrimp (SFS) as a marinade of beef jerky. In curing solutions, half (SFA 1 and SFS 1) or whole (SFA 2 and SFS 2) salt-water was replaced with SFF juices. Higher water activity (aw) was found in the beef jerky cured with SFFs than the control (C) (p

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

The aim of this study is to evaluate the availability of salted and fermented fish (SFF) including salted and fermented anchovy (SFA) and shrimp (SFS)...
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