1. Influence of salt types and honey addition on physicochemical properties, cholesterol oxidation products, microbial profile and sensory attributes of sun-dried beef jerky.
- Author
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Sulaimon, Rasheed O. and Adeyemi, Kazeem D.
- Subjects
HONEY ,SALT ,CHOLESTEROL ,FLAVOR ,MALONDIALDEHYDE ,OXIDATION ,DRIED beef - Abstract
Investigations were conducted into the effects of different salt varieties and honey addition on the physicochemical characteristics, cholesterol oxidation products, microbiological profiles, and sensory attributes of beef jerky. Beef jerkies (BJ) were made from six batches of sun-dried slices of Semimembranosus muscles, and infusion mixture containing either 1.50% NaCl, BJ-1; 0.75% NaCl + 0.75% Honey, BJ-2; 0.75% KCl + 0.75% Honey, BJ-3; or 0.75% C
6 H5 K3 O7 + 0.75% Honey, BJ-4, and stored at 28 ± 2o C for 70 d. The partial replacement of NaCl with KCl, C6 H5 K3 O7 and honey resulted in about 39–76% decrease in Na content in BJ. The BJ-1 had higher (P < 0.05) 25-hydroxy cholesterol, and 7-ketocholesterol concentration, malondialdehyde, and carbonyl than other beef jerkies. The BJ-2 had higher flavor, texture and overall acceptability scores than BJ-1 (P < 0.05). The BJ-1 and BJ-2, respectively, had a reduced total plate count after 28 and 42 days of storage compared to other jerkies. The pH of BJ-1 remained stable for up to 28 days, whilst other beef jerkies showed pH stability for up to 42 days before increasing. The partial replacement of NaCl with KCl, C6 H5 K3 O7 , and honey demonstrated significant potential to produce sodium-reduced beef jerky with improved oxidative stability and equivalent sensory quality. [ABSTRACT FROM AUTHOR]- Published
- 2024
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