Abstract
In this study, jerky samples were prepared from seasoned beef with and without the addition of starter culture. They were then dried or fried and analyzed to identify the quality parameters and volatile flavor compounds. Samples (starter and control) were divided into drying (inoculated‐drying, I‐D; noninoculated‐drying, N‐D) and frying (inoculated‐frying, I‐F; noninoculated‐frying, N‐F) groups. Water activity (a w), lightness (L*), and redness (a*) values were significantly affected (p < .001) by the postcooking procedures (drying or frying). Hardness, chewiness, and resilience were significantly lower in the dried groups than in the fried groups (p < .05). The formation of volatile compounds was affected by cooking treatment, with the highest levels observed in the I‐F group. After frying, the most abundant flavor compounds in the I‐D and N‐D groups were terpenes and sulfur‐containing compounds, followed by aromatic hydrocarbons, ketones, and alcohols. The most common compounds among all groups were acetoin, D‐limonene, anethole, styrene, and tetramethylpyrazine. Overall, the jerky in the I‐F group had the best color and tenderness scores among all groups.
Highlights
Beef jerky is among the most popular meat products consumed by humans
The quantities of the volatile compounds were approximated by a comparison of their peak areas with that of the 2-methyl-3-heptanone internal standard, which was obtained from total ion chromatograms using a response factor of 1
The results of this study provided evidence that fermentation and postcooking procedures influenced various characteristics of jerky
Summary
Beef jerky is among the most popular meat products consumed by humans. Manufactured by salting and drying, it is distinguished by its flavor and texture and is a convenient and healthy snack food (Choi et al, 2008). Dried meat snack foods have favorable sensory attributes and an appropriate shelf life. The most important sensory attributes of beef jerky are its texture, color, and flavor (Konieczny, Stangierski, & Kijowski, 2007). More than 1,000 volatile compounds develop in jerky upon heating (Pegg & Shahidi, 2004), and these compounds are derived mainly from lipid oxidation and Maillard reactions. Maillard reactions are dramatically accelerated at temperatures above 140°C, due to dehydration of the meat surface (MacLeod & Seyyedainardebili, 1981). Only volatile compounds such as pyrazines, imidazoles, thiophenes, and furans play significant roles in overall flavor development, due to their very low odor thresholds and characteristic aroma
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