Solar Drying and Sensory Attributes of Eland (Taurotragus oryx) Jerky

Iva Kučerová,Štěpán Marek,Jan Banout

doi:10.1155/2018/1067672

Iva Kučerová, Štěpán Marek + Show 1 more

Open Access

https://doi.org/10.1155/2018/1067672

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Abstract

A double-pass solar drier (DPSD) and a laboratory oven (LO) were used for thin-layer drying of eland and beef. Prior to drying, the physicochemical characteristics of the raw meat were determined, such as pH, dry matter content (%), Warner-Bratzler shear force (N), pigment concentration (mg·kg−1), weight loss during cooking (%), water holding capacity (%), colour (L,a,b), and crude fat content (%). Both meats were pretreated with traditional jerky marinade (TM), TM with fresh pineapple juice (TMP), TM with honey (TMH), and TM with Coca Cola© (TMCCL) and compared to an untreated control (C). The sensory properties of the eland and beef jerky were assessed in a two-stage process. The surface colour values of the jerky samples were measured in the CIE L⁎ a⁎ b⁎ colour space and the effect of the different pretreatments on the overall combined colour (ΔE) was calculated. Significant differences (p<0.05) between raw eland and beef samples were found in case of pH, pigment concentration, water holding capacity, crude fat content, and colour (L and b). Jerky from TMP pretreated meat had the highest scores for texture, colour, and taste. Generally, for both meats dried in both driers, TMH marinade was evaluated as the one with the highest total difference ΔE compared to meat dipped in TMP pretreatment, which had the lowest total difference ΔE.

Highlights

Drying, open sun drying, agricultural products such as fruit, vegetables, or meat is one of the oldest and still widespread conservation techniques used for food processing [1]
This study focuses on the influence of different drying pretreatments on the behaviour of solar drying whilst processing eland and beef meat, the sensory properties, and the quality of the final product
The sample treated with traditional jerky marinade with fresh pineapple juice (TMP) was considered to be the best from the samples of eland meat dried in double-pass solar drier (DPSD)

Summary

Introduction

Open sun drying, agricultural products such as fruit, vegetables, or meat is one of the oldest and still widespread conservation techniques used for food processing [1]. From the point of view of the sensory properties, dried meat cannot be compared with fresh meat, most nutritional properties, in particular the protein content, remain unchanged through drying [2]. Game meat was not associated with BSE These properties make eland meat a good perspective as a source of human nutrition as well as an alternative product to traditional beef, even in the dried form. It is reasonable to investigate the solar drying process, mainly because dried meat is a potentially important part of the diet of rural inhabitants in developing countries where a connection to the electricity grid is unavailable. This study focuses on the influence of different drying pretreatments on the behaviour of solar drying whilst processing eland and beef meat, the sensory properties, and the quality of the final product

Materials and Methods

Results and Discussion

C TM TMP

C Plot 1 Regr TM Plot 2 Regr TMP Plot 3 Regr

C TM TMP TMH TMCCL

Conclusion