Abstract
Abstract This study was carried out in order to investigate the effects of lotus leaf extracts on the quality characteristics of beef jerky, such as chemical composition, free amino acid, Hunter’s color, physical properties, water activity, pH, TBARS value, VBN content, total bacterial count and sensory score. According to the results, there were no significant differences in moisture, protein, fat, ash, L-value, b-value, hardness, springiness, cohesiveness, gumminess, chewiness, water activity, pH, flavor, taste, texture, juiciness and overall acceptability. Total free amino acid content was highest in T0 and, lowest in T3 ( p <0.05). The a-value was highest in T3 ( p <0.05). The TBARS value and total bacterial count of T2 and T3 were significantly lower than those of T0 and T1 ( p <0.05). The VBN content was lowest in T3 ( p <0.05) and the sensory color was highest in T3 ( p <0.05). Key words: lotus leaf extract, beef jerky, quality characteristics † Corresponding author: In-Chul Jung, Division of Hotel Food Service an dCulinary Arts, Daegu Technical College, 205 Songhyun-Ro, Dalseo-gu,Daegu 704-721, KoreaTel: +82-53-560-3851Fax: +82-53-560-3859E-mail: inchul3854@naver.com
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