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
2
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