• Thomson Routers Master List
  • Scopus
  • Pubmed Medline
  • Ebsco
  • CAB Abstracts
  • FOOD SCIENCE CENTRAL
  • Directory of Open Acces Journals
  • Google Scholar
  • Index Copernicus Journal Master List
  • Polska Bibliografia Naukowa
  • AGRO
  • Arianta
  • CBR- Open Access Journals in Poland
  • Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
  • Biblioteka Uniwersytetu Przyrodniczego w Poznaniu
  • Creaive Commons
Creative Commons licence CC BY-NC (Attribution-NonCommercial)
original articleIssue 16 (4) 2017 pp. 413-420

Joanna Żochowska-Kujawska, Marek Kotowicz, Kazimierz Lachowicz, Małgorzata Sobczak

Department of Meat Technology, West Pomeranian University of Technology in Szczecin, Poland

Influence of marinades on shear force, structure and sensory properties of home-style jerky

Abstract

Background. Products from dried meat have been sold for many years as snack foods. The most important sensory attributes of this type of food are texture and flavour, determined by the selection of the raw material and the effect of numerous technological factors. The aim of the study was to investigate the structure, sen- sory and mechanical properties of meat snacks produced under non-commercial conditions using wild boar, roe deer and beef as raw material.

Material and methods. Jerky was prepared from Longissimus muscle treated (24 h, 4°C) with the follow- ing marinades before drying at 55°C for 6 h: (a) spices, (b) lemon & honey marinade, (c) marinating with balsamic vinegar marinade, (d) dipping into pineapple marinade, and (e) using ginger marinade. The jerky’s shear and work forces, structure and sensory properties were compared.

Results. An increase in sensory properties and a decrease in WB parameters as a consequence in muscle structural elements changes were found in all marinate-treated samples compared to the control. The greatest changes were observed when the meat was soaked with pineapple marinade before drying. Lower ones were observed when ginger and balsamic vinegar marinades were applying, and the lowest when jerky was produced using lemon & honey. Roe deer jerky, compared to wild boar and beef, received better scores for texture, and worse for overall acceptability.

Conclusion. Marinades containing proteolytic enzymes or characterized by a low pH could be used as tenderizers in jerky production from initially tough meat such as wild boar, and marinades based on lemon & honey and also vinegar could be used for flavoring tender meat with an intense aroma, such as roe deer meat.

Keywords: jerky, roe deer, wild boar, structure, Warner-Bratzler parameters
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue4/volume/6_4_2017.pdf

http://dx.doi.org/10.17306/J.AFS.0508

For citation:

MLA Żochowska-Kujawska, Joanna, et al. "Influence of marinades on shear force, structure and sensory properties of home-style jerky." Acta Sci.Pol. Technol. Aliment. 16.4 (2017): 413-420. http://dx.doi.org/10.17306/J.AFS.0508
APA Żochowska-Kujawska J., Kotowicz M., Lachowicz K., Sobczak M (2017). Influence of marinades on shear force, structure and sensory properties of home-style jerky. Acta Sci.Pol. Technol. Aliment. 16 (4), 413-420 http://dx.doi.org/10.17306/J.AFS.0508
ISO 690 ŻOCHOWSKA-KUJAWSKA, Joanna, et al. Influence of marinades on shear force, structure and sensory properties of home-style jerky. Acta Sci.Pol. Technol. Aliment., 2017, 16.4: 413-420. http://dx.doi.org/10.17306/J.AFS.0508