Development of semi-dried goat meat jerky using tenderizers considering the preferences of the elderly.

IF 2.7 3区 农林科学 Q1 AGRICULTURE, DAIRY & ANIMAL SCIENCE
Journal of Animal Science and Technology Pub Date : 2024-07-01 Epub Date: 2024-07-31 DOI:10.5187/jast.2024.e85
Shine Htet Aung, Md Altaf Hossain, Ji-Young Park, Young-Sun Choi, Ki-Chang Nam
{"title":"Development of semi-dried goat meat jerky using tenderizers considering the preferences of the elderly.","authors":"Shine Htet Aung, Md Altaf Hossain, Ji-Young Park, Young-Sun Choi, Ki-Chang Nam","doi":"10.5187/jast.2024.e85","DOIUrl":null,"url":null,"abstract":"<p><p>Elderly people avoid eating red meat and dried meat product due to its texture and stiffness; they deprive them of rich sources of nutrients. In addition, food-related diseases are exponentially increasing due to using synthetic additives in food products. Therefore, this research aimed to develop semi-dried goat meat jerky considering geriatric preferences by using natural tenderizers and nitrate. Four treatments were formulated negative control (NC [synthetic nitrite without tenderizers]), positive control (PC [Swiss chard without tenderizers]), T1 (Swiss chard with pineapple powder), and T2 (Swiss chard with pineapple and tomato powder). T1 and T2 had higher processing yield, and rehydration capacity compared with NC and PC. The fat content of T1 and T2 was lower than the control groups. Moisture was significantly higher in T1, NC, and T2 than in PC (<i>p</i> < 0.05). T2 showed the lowest water activity (0.87), lowest shear force (4.82 kgf), and lowest total plate count (TPC). The lowest pH and thiobarbituric acid reactive substances (TBARS) were observed in T1 and T2. T1 showed the lowest lightness and the maximum redness (<i>p</i> < 0.05) while PC showed the lowest yellowness. During the storage period, moisture and pH decreased, and TPC and TBARS significantly increased whereas water activity is stable regardless of the treatment. The results of the myofibrillar fragmentation index (MFI) and sodium dodecyl sulfate-polyacrylamide gel revealed that T1 and T2 more effectively converted protein to polypeptides. In addition, tenderizers positively affected thrombogenicity, atherogenicity, and hypocholesterolemic/hypercholesterolemic indices. T2 observed the highest overall sensory acceptance by reducing goaty flavor. Overall, jerky treated with tenderizers is easily chewable and digestible for the elderly due to its tenderness and essential fatty acids that would be senior-friendly food.</p>","PeriodicalId":14923,"journal":{"name":"Journal of Animal Science and Technology","volume":"66 4","pages":"807-833"},"PeriodicalIF":2.7000,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11331373/pdf/","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Animal Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.5187/jast.2024.e85","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2024/7/31 0:00:00","PubModel":"Epub","JCR":"Q1","JCRName":"AGRICULTURE, DAIRY & ANIMAL SCIENCE","Score":null,"Total":0}
引用次数: 0

Abstract

Elderly people avoid eating red meat and dried meat product due to its texture and stiffness; they deprive them of rich sources of nutrients. In addition, food-related diseases are exponentially increasing due to using synthetic additives in food products. Therefore, this research aimed to develop semi-dried goat meat jerky considering geriatric preferences by using natural tenderizers and nitrate. Four treatments were formulated negative control (NC [synthetic nitrite without tenderizers]), positive control (PC [Swiss chard without tenderizers]), T1 (Swiss chard with pineapple powder), and T2 (Swiss chard with pineapple and tomato powder). T1 and T2 had higher processing yield, and rehydration capacity compared with NC and PC. The fat content of T1 and T2 was lower than the control groups. Moisture was significantly higher in T1, NC, and T2 than in PC (p < 0.05). T2 showed the lowest water activity (0.87), lowest shear force (4.82 kgf), and lowest total plate count (TPC). The lowest pH and thiobarbituric acid reactive substances (TBARS) were observed in T1 and T2. T1 showed the lowest lightness and the maximum redness (p < 0.05) while PC showed the lowest yellowness. During the storage period, moisture and pH decreased, and TPC and TBARS significantly increased whereas water activity is stable regardless of the treatment. The results of the myofibrillar fragmentation index (MFI) and sodium dodecyl sulfate-polyacrylamide gel revealed that T1 and T2 more effectively converted protein to polypeptides. In addition, tenderizers positively affected thrombogenicity, atherogenicity, and hypocholesterolemic/hypercholesterolemic indices. T2 observed the highest overall sensory acceptance by reducing goaty flavor. Overall, jerky treated with tenderizers is easily chewable and digestible for the elderly due to its tenderness and essential fatty acids that would be senior-friendly food.

考虑到老年人的喜好,使用嫩化剂开发半干山羊肉干。
由于红肉和肉干口感僵硬,老年人忌食红肉和肉干,这使他们失去了丰富的营养来源。此外,由于在食品中使用合成添加剂,与食品相关的疾病呈指数级增长。因此,本研究旨在通过使用天然嫩肉剂和硝酸盐,根据老年人的喜好开发半干山羊肉干。四种处理分别为阴性对照(NC[不含嫩化剂的合成亚硝酸盐])、阳性对照(PC[不含嫩化剂的瑞士甜菜])、T1(瑞士甜菜加菠萝粉)和 T2(瑞士甜菜加菠萝和番茄粉)。与 NC 和 PC 相比,T1 和 T2 的加工产量和再水化能力更高。T1 和 T2 的脂肪含量低于对照组。T1、NC 和 T2 的水分明显高于 PC 组(p < 0.05)。T2 的水分活度(0.87)、剪切力(4.82 kgf)和平板总数(TPC)最低。T1 和 T2 的 pH 值和硫代巴比妥酸活性物质(TBARS)最低。T1 的亮度最低,红度最高(p < 0.05),而 PC 的黄度最低。在贮藏期间,水分和 pH 值下降,TPC 和 TBARS 显著增加,而水活性无论处理方式如何都保持稳定。肌纤维破碎指数(MFI)和十二烷基硫酸钠-聚丙烯酰胺凝胶的结果显示,T1 和 T2 能更有效地将蛋白质转化为多肽。此外,嫩化剂还对血栓形成性、动脉粥样硬化性和低胆固醇血症/高胆固醇血症指数产生了积极影响。T2 通过减少羊膻味观察到了最高的整体感官接受度。总之,使用嫩化剂处理过的牛肉干因其嫩度和必需脂肪酸而易于咀嚼和消化,适合老年人食用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
Journal of Animal Science and Technology
Journal of Animal Science and Technology Agricultural and Biological Sciences-Food Science
CiteScore
4.50
自引率
8.70%
发文量
96
审稿时长
7 weeks
期刊介绍: Journal of Animal Science and Technology (J. Anim. Sci. Technol. or JAST) is a peer-reviewed, open access journal publishing original research, review articles and notes in all fields of animal science. Topics covered by the journal include: genetics and breeding, physiology, nutrition of monogastric animals, nutrition of ruminants, animal products (milk, meat, eggs and their by-products) and their processing, grasslands and roughages, livestock environment, animal biotechnology, animal behavior and welfare. Articles generally report research involving beef cattle, dairy cattle, pigs, companion animals, goats, horses, and sheep. However, studies involving other farm animals, aquatic and wildlife species, and laboratory animal species that address fundamental questions related to livestock and companion animal biology will also be considered for publication. The Journal of Animal Science and Technology (J. Anim. Technol. or JAST) has been the official journal of The Korean Society of Animal Science and Technology (KSAST) since 2000, formerly known as The Korean Journal of Animal Sciences (launched in 1956).
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信