Effect of Water Activity, Yuza (<i>Citrus junos</i> Sieb. ex Tanaka) Powder and the Mixture of Sodium Lactate and Sodium Acetate on Quality and Safety in Beef Jerky — Oak Academic Publishing
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Effect of Water Activity, Yuza (<i>Citrus junos</i> Sieb. ex Tanaka) Powder and the Mixture of Sodium Lactate and Sodium Acetate on Quality and Safety in Beef Jerky
Department of Food and Nutrition, Kyung Hee University, Seoul, Republic of Korea
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Department of Food and Nutrition, Kyung Hee University, Seoul, Republic of Korea
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Department of Food and Nutrition, Kyung Hee University, Seoul, Republic of Korea
1 Department of Food and Nutrition, Kyung Hee University, Seoul, Republic of Korea
2 Department of Food and Nutrition, Kyung Hee University, Seoul, Republic of Korea
3 Department of Food and Nutrition, Kyung Hee University, Seoul, Republic of Korea
Despite its low water activity (A w ), food poisoning accidents associated with beef jerky consumption and problems due to mold growth have been reported. The objects of this study were to investigate the effect of yuza powder and the mixture of sodium lactate (SL) and sodium acetate (SA) to prevent the growth of S. aureus and A. flavus, as well as aflatoxin production in beef jerky. Different concentrations of the SL and SA (0, 0.75, and 1%) mixture were added to sliced beef and the A w s were adjusted to 0.70, 0.75, and 0.80. The effect of yuza powder and the SL and SA mixture on S. aureus in beef jerky (A w 0.80) was also investigated at 10°C and 25°C. A rapid decline is that S. aureus population was observed in beef jerky containing yuza powder and mixtures of SL and SA. Antifungal effects against A. flavus were observed in beef jerky containing the SL and SA mixture at A w below 0.75. The growth of A. flavus and aflatoxin production were prevented in beef jerky containing the yuza powder and a 1% mixture of SL and SA at 10°C and 0.80 A w . The addition of yuza powder increased the hardness score of the beef jerky. Under current A w regulations (0.80), beef jerky may pose a public health risk due to the growth of A. flavus and the presence of aflatoxin.
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