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양파껍질을 이용한 우육포의 항산화 활성 및 품질 특성Antioxidant Activities and Quality Characteristics of Beef Jerky Supplement with Onion Peel Extract

Other Titles
Antioxidant Activities and Quality Characteristics of Beef Jerky Supplement with Onion Peel Extract
Authors
정의엽심기현
Issue Date
Feb-2019
Publisher
한국식품영양학회
Keywords
onion peel; beef jerky; antioxidant activity; quality characteristics; PCA
Citation
한국식품영양학회지, v.32, no.1, pp 11 - 26
Pages
16
Journal Title
한국식품영양학회지
Volume
32
Number
1
Start Page
11
End Page
26
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/3792
DOI
10.9799/ksfan.2019.32.1.011
ISSN
1225-4339
Abstract
The objective of this study was to reduce the waste rate of onion peel, which has excellent functionalities, and to promote its industrial utilization. The methodology involved preparing beef jerkies using liquid seasonings with 0% (OPE0), 50% (OPE50) and 100% (OPE100) onion peel extract (OPE) of domestically produced onion, respectively; and assessing their antioxidant activities and quality characteristics. As the amount of added OPE increased, the contents of crude protein and crude ash increased, while those of crude fat decreased. As for color values, increase in the amount of added OPE led to increase in L value and b value, but decrease in a value. The measurement of mechanical texture showed that hardness and cohesiveness decreased as the amount of added OPE increased. TBARS (thiobarbituric acid reactive substance) content decreased as the amount of added OPE increased. And the amount of added OPE increased, all the antioxidant activity of beef jerky increased. Acceptability test showed the highest preference for OPE50 with regard to flavor, taste texture and overall acceptability. Quantitative descriptive analysis (QDA) showed that increase in the amount of added OPE led to increase in meat color, salty taste, sweet taste, meat flavor and chewiness and decrease in off-flavor. According to principal component analysis (PCA), OPE50 and OPE100 had high levels of the sensory attributes that increase preference-such as meat color, salty taste, sweet taste, meat flavor and chewiness. Based on such results, it was established that 50% is the optimal mixing ratio of OPE for preparing a beef jerky of high preference that also has excellent quality characteristics and antioxidant activity. Key words: onion peel, beef jerky, antioxidant activity, quality characteristics, PCA
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전통예술학과 (전통식생활문화전공)
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