Journal Home > Volume 1 , Issue 1

The impact of high hydrostatic pressure (HHP) combined with moisture regulators (MR) on the quality and flavor attributes of beef jerky during storage was investigated in this study. During storage, moisture content decreased in all the treatments, and it was significantly higher in MR + HHP samples than in HHP and control samples (P < 0.05). At 0 and 15 days, the water activity was approximately 0.7, and at 60 days, it decreased to 0.652 for control samples and 0.678 for MR + HHP samples. During storage, the MR + HHP samples had lower shear force and thiobarbituric acid reactive substances (TBARs) value than the control and HHP samples (P < 0.05). MR + HHP increased the formation of volatile compounds derived from spices while inhibiting the formation of volatile compounds derived from lipid oxidation. The sensory scores of MR + HHP samples for tenderness, color, taste, and flavor were significantly higher than that of the HHP and control samples (P < 0.05). This study revealed that HHP and MR treatment reduced the quality deterioration of beef jerky during storage.


menu
Abstract
Full text
Outline
About this article

Quality and flavor changes in beef jerky caused by high hydrostatic pressure combined with moisture regulator treatments during storage

Show Author's information Ge Han1Yuhang Fan1Qian Chen1Xiufang Xia1Qian Liu1Min Li2Baohua Kong1( )
College of Food Science, Northeast Agricultural University, Harbin 150030, China
Delisi Group Co. Ltd., Weifang 262200, China

Abstract

The impact of high hydrostatic pressure (HHP) combined with moisture regulators (MR) on the quality and flavor attributes of beef jerky during storage was investigated in this study. During storage, moisture content decreased in all the treatments, and it was significantly higher in MR + HHP samples than in HHP and control samples (P < 0.05). At 0 and 15 days, the water activity was approximately 0.7, and at 60 days, it decreased to 0.652 for control samples and 0.678 for MR + HHP samples. During storage, the MR + HHP samples had lower shear force and thiobarbituric acid reactive substances (TBARs) value than the control and HHP samples (P < 0.05). MR + HHP increased the formation of volatile compounds derived from spices while inhibiting the formation of volatile compounds derived from lipid oxidation. The sensory scores of MR + HHP samples for tenderness, color, taste, and flavor were significantly higher than that of the HHP and control samples (P < 0.05). This study revealed that HHP and MR treatment reduced the quality deterioration of beef jerky during storage.

Keywords: moisture content, flavor, moisture regulators, high hydrostatic pressure, beef jerky, tenderness

References(52)

[1]

S. Shi, B. H. Kong, Y. Wang, et al., Comparison of the quality of beef jerky processed by traditional and modern drying methods from different districts in Inner Mongolia, Meat Sci. 163 (2020) 108080. https://doi.org/10.1016/j.meatsci.2020.108080.

[2]

G. Han, G., L. Zhang, Q. Li, et al., Impacts of different altitudes and natural drying times on lipolysis, lipid oxidation and flavour profile of traditional Tibetan yak jerky, Meat Sci. 162 (2020) 108030. https://doi.org/10.1016/j.meatsci.2019.108030.

[3]

S. M. Kim, T. K. Kim, Y. C. Ji, et al., Novel processing technologies for improving quality and storage stability of jerky: a review, LWT-Food Sci. Technol. 151(3) (2021) 112179. https://doi.org/10.1016/j.lwt.2021.112179.

[4]

P. Konieczny, J. Stangierski, J. Kijowski, Physical and chemical characteristics and acceptability of home style beef jerky, Meat Sci. 76(2) (2007) 253–257. https://doi.org/10.1016/j.meatsci.2006.11.006.

[5]

M. M. Farouk, M. J. Y. Yoo, N. S. A. Hamid, et al., Novel meat-enriched foods for older consumers, Food Res. Int. 104 (2018) 134–142. https://doi.org/10.1016/j.foodres.2017.10.033.

[6]

S. Pizarro-Oteíza, V. Briones-Labarca, M. Pérez-Won, et al., Enzymatic impregnation by high hydrostatic pressure as pretreatment for the tenderization process of Chilean abalone (Concholepas concholepas), Innov. Food Sci. Emerg. 65 (2020) 102451. https://doi.org/10.1016/j.ifset.2020.102451.

[7]

F. Oliveira, O. C. Neto, L. Santos, et al., Effect of high pressure on fish meat quality: a review, Trends Food Sci. Tech. 66 (2017) 1–19. https://doi.org/10.1016/j.jpgs.2017.04.014.

[8]

A. L. Sikes, R. Warner, 10-Application of high hydrostatic pressure for meat tenderization, in: K. Knoerzer, P. Juliano, G. Smithers (Eds.), Innovative food processing technologies, Woodhead Publishing. (2016) 259–290. https://doi.org/10.1016/B978-0-08-100294-0.00010-9.

[9]

C. Souza, D. D. Boler, D. L. Clark, et al., The effects of high pressure processing on pork quality, palatability, and further processed products, Meat Sci. 87(4) (2011) 419–427. https://doi.org/10.1016/j.meatsci.2010.11.023.

[10]

A. Picon, M. Nuñez, Volatile compounds in high-pressure-treated dry-cured ham: a review, Meat Sci. 184 (2022) 108673. https://doi.org/10.1016/j.meatsci.2021.108673.

[11]

Y. Yang, Y. Sun, D. Pan, et al., Effects of high pressure treatment on lipolysis-oxidation and volatiles of marinated pork meat in soy sauce, Meat Sci. 145 (2018) 186–194. https://doi.org/10.1016/j.meatsci.2018.06.036.

[12]

L. Lorido, M. Estévez, J. Ventanas, et al., Comparative study between Serrano and Iberian dry-cured hams in relation to the application of high hydrostatic pressure and temporal sensory perceptions, LWT-Food Sci. Technol. 64(2) (2015) 1234–1242. https://doi.org/10.1016/j.lwt.2015.07.029.

[13]

G. Han, Q. Chen, X. F. Xia, et al., High hydrostatic pressure combined with moisture regulators improves the tenderness and quality of beef jerky, Meat Sci. 181 (2021) 108617. https://doi.org/10.1016/j.meatsci.2021.108617.

[14]

G. D. Kim, E. Jung, H. W. Seo, et al., Textural and sensory properties of pork jerky adjusted with tenderizers or humectant, Food Sci. Anim. Resour. 30(6) (2010) 930–937. https://doi.org/10.5851/kosfa.2010.30.6.930.

[15]

S. Sorapukdee, C. Uesakulrungrueng, K. Pilasombut, Effects of humectant and roasting on physicochemical and sensory properties of jerky made from spent hen meat, Korean J. Food Sci. An. 36(3) (2016) 326–334. https://doi.org/10.5851/kosfa.2016.36.3.326.

[16]

S. J. Jang, H. W. Kim, K. E. Hwang, et al., Effects of replacing sucrose with various sugar alcohols on quality properties of semi-dried jerky, Korean J. Food Sci. An. 35(5) (2015) 622–629. https://doi.org/10.5851/kosfa.2015.35.5.622.

[17]

C. Dong, B. Wang, F. Li, et al., Effects of edible chitosan coating on Harbin red sausage storage stability at room temperature, Meat Sci. 159 (2020) 107919. https://doi.org/10.1016/j.meatsci.2019.107919.

[18]

H. Cui, C. Xue, Y. Xue, et al., Development of shelf-stable, ready-to-eat (RTE) shrimps (Litopenaeus vannamei) using water activity lowering agent by response surface methodology, J. Food Sci. Technol. 50(6) (2013) 1137–1143. https://doi.org/10.1007/s13197-011-0430-0.

[19]

K. P. Thangavelu, J. P. Kerry, B. K. Tiwari, et al., Novel processing technologies and ingredient strategies for the reduction of phosphate additives in processed meat, Trends Food Sci. Tech. 94 (2019) 43–53. https://doi.org/10.1016/j.jpgs.2019.10.001.

[20]

B. Kılıç, A. Şimşek, J. R. Claus, et al., Encapsulated phosphates reduce lipid oxidation in both ground chicken and ground beef during raw and cooked meat storage with some influence on color, pH, and cooking loss, Meat Sci. 97(1) (2014) 93–103. https://doi.org/10.1016/j.meatsci.2014.01.014.

[21]
AOAC. (1995). AOAC, Association of official methods of analysis methods 925.04 (16th ed.). Arlington, VA: Association of Official Analytical Chemists.
[22]

Q. Sun, X. Zhao, H. Chen, et al., Impact of spice extracts on the formation of biogenic amines and the physicochemical, microbiological and sensory quality of dry sausage, Food Control 92 (2018) 190–200. https://doi.org/10.1016/j.foodcont.2018.05.002.

[23]

L. Zhang, Y. Hu, Y. Wang, et al., Evaluation of the flavour properties of cooked chicken drumsticks as affected by sugar smoking times using an electronic nose, electronic tongue, and HS-SPME/GC-MS, LWT-Food Sci. Technol. 140 (2021) 110764. https://doi.org/10.1016/j.lwt.2020.110764.

[24]

R. X. Wen, Y. Y. Hu, L. Zhang, et al., Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage, Meat Sci. 156 (2019) 33–43. https://doi.org/10.1016/j.meatsci.2019.05.011.

[25]

B. H. Kong, Y. L. Xiong, C. D. Fang, et al., Influence of gender and spawning on meat quality of australian red claw crayfish (Cherax quadricarinatus) stored at 2 °C, J. Food Sci. 71(6) (2010) E320–E325. https://doi.org/10.1111/j.1750-3841.2006.00117.x.

[26]

Q. Chen, Y. Y. Hu, R. X. Wen, et al., Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue, Meat Sci. 172 (2021) 108338. https://doi.org/10.1016/j.meatsci.2020.108338.

[27]

C. S. Lin, Y. C. Lee, H. F. Kung, et al., Inactivation of microbial loads and retardation of quality loss in Asian hard clam (Meretrix lusoria) using high-hydrostatic-pressure processing during refrigerated storage, Food Control 133 (2022) 108583. https://doi.org/10.1016/j.foodcont.2021.108583.

[28]

B. Zhang, J. L. Zhao, S. J. Chen, et al., Influence of trehalose and alginate oligosaccharides on ice crystal growth and recrystallization in whiteleg shrimp (Litopenaeus vannamei) during frozen storage with temperature fluctuations, Int. J. Refrig. 99 (2018) 176–185. https://doi.org/10.1016/j.ijrefrig.2018.11.015.

[29]

V. K. Juneja, M. Valenzuela-Melendres, D. Heperkan, et al., Development of a predictive model for Salmonella spp. reduction in meat jerky product with temperature, potassium sorbate, pH, and water activity as controlling factors, Int. J. Food Microbiol. 236 (2016) 1–8. https://doi.org/10.1016/j.ijfoodmicro.2016.06.028.

[30]

M. Cap, P. F. Paredes, D. Fernández, et al., Effect of high hydrostatic pressure on Salmonella spp inactivation and meat-quality of frozen chicken breast, LWT-Food Sci. Technol. 118 (2019) 108873. https://doi.org/10.1016/j.lwt.2019.108873.

[31]

N. Garcia-Gil, E. Santos-Garces, E. Fulladosa, et al., High pressure induces changes in texture and microstructure of muscles in dry-cured hams, Innov. Food Sci. Emerg. 22 (2014) 63–69. https://doi.org/10.1016/j.ifset.2014.01.004.

[32]

S. Chuang, S. Sheen, High pressure processing of raw meat with essential oils-microbial survival, meat quality, and models: a review, Food Control 132 (2022) 108529. https://doi.org/10.1016/j.foodcont.2021.108529.

[33]

B. Zhang, H. X. Wu, H. C. Yang, et al., Cryoprotective roles of trehalose and alginate oligosaccharides during frozen storage of peeled shrimp (Litopenaeus vannamei), Food Chem. 228 (2017) 257–264. https://doi.org/10.1016/j.foodchem.2017.01.124.

[34]

J. X. Chen, Y. Y. Hu, R. X. Wen, et al., Effect of NaCl substitutes on the physical, microbial and sensory characteristics of Harbin dry sausage, Meat Sci. 156 (2019) 205–213. https://doi.org/10.1016/j.meatsci.2019.05.035.

[35]

A. del Olmo, P. Morales, M. Ávila, et al., Effect of single-cycle and multiple-cycle high-pressure treatments on the colour and texture of chicken breast fillets, Innov. Food Sci. Emerg. 11(3) (2010) 441–444. https://doi.org/10.1016/j.ifset.2010.01.012.

[36]

J. M. Hughes, S. K. Oiseth, P. P. Purslow, et al., A structural approach to understanding the interactions between colour, water-holding capacity and tenderness, Meat Sci. 98(3) (2014) 520–532. https://doi.org/10.1016/j.meatsci.2014.05.022.

[37]

R. Fernandes, M. A. Trindade, F. G. Tonin, et al., Evaluation of oxidative stability of lamb burger with Origanum vulgare extract, Food Chem. 233(15) (2017) 101–109. https://doi.org/10.1016/j.foodchem.2017.04.100.

[38]

C. Kennedy, D. J. Buckley, J. P. Kerry, Influence of different gas compositions on the short-term storage stability of mother-packaged retail-ready lamb packs, Meat Sci. 69(1) (2005) 27–33. https://doi.org/10.1016/j.meatsci.2004.06.003.

[39]

Y. Hu, Q. Chen, R. X. Wen, et al., Quality characteristics and flavor profile of Harbin dry sausages inoculated with lactic acid bacteria and Staphylococcus xylosus, LWT-Food Sci. Technol. 114 (2019) 108392. https://doi.org/10.1016/j.lwt.2019.108392.

[40]

H. Shi, X. Zhang, X. Chen, et al., How ultrasound combined with potassium alginate marination tenderizes old chicken breast meat: possible mechanisms from tissue to protein, Food Chem. 328(30) (2020) 127144. https://doi.org/10.1016/j.foodchem.2020.127144.

[41]

Q. Huang, K. Dong, Q. Wang, et al., Changes in volatile flavor of yak meat during oxidation based on multi-omics, Food Chem. 371 (2022) 131103. https://doi.org/10.1016/j.foodchem.2021.131103.

[42]

A. Marco, J. L. Navarro, M. Flores, Quantitation of selected odor-active constituents in dry fermented sausages prepared with different curing salts, J. Agr. Food Chem. 55(8) (2007) 3058–3065. https://doi.org/10.1021/jf0631880.

[43]

M. Sidira, P. Kandylis, M. Kanellaki, et al., Effect of immobilized Lactobacillus casei on the evolution of flavor compounds in probiotic dry-fermented sausages during ripening, Meat Sci. 100 (2014) 41–51. https://doi.org/10.1016/j.meatsci.2014.09.011.

[44]

Y. Xiao, Y. Liu, C. Chen, et al., Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages, Food Res. Int. 135(1) (2020) 109247. https://doi.org/10.1016/j.foodres.2020.109247.

[45]

J. M. Lorenzo, J. Carballo, Changes in physico-chemical properties and volatile compounds throughout the manufacturing process of dry-cured foal loin, Meat Sci. 99 J. (2015) 44–51. https://doi.org/10.1016/j.meatsci.2014.08.013.

[46]

J. M. Lorenzo, J. Carballo, D. Franco, Effect of the inclusion of chestnut in the finishing diet on volatile compounds of dry-cured ham from Celta pig breed, J. Integr. Agr. 12(11) (2013) 2002–2012. https://doi.org/10.1016/S2095-3119(13)60638-3.

[47]

J. Zhao, M. Wang, J. Xie, et al., Volatile flavor constituents in the pork broth of black-pig, Food Chem. 226 (2017) 51–60. https://doi.org/10.1016/j.foodchem.2017.01.011.

[48]

S. Corral, A. Salvador, M. Flores, Salt reduction in slow fermented sausages affects the generation of aroma active compounds, Meat Sci. 93(3) (2013) 776–785. https://doi.org/10.1016/j.meatsci.2012.11.040.

[49]

F. Shahidi, L. J. Rubin, L. A. D’Souza, et al., Meat flavor volatiles: a review of the composition, techniques of analysis, and sensory evaluation, Crit. Rev. Food Sci. 24(2) (1986) 141–243. https://doi.org/10.1080/10408398609527435.

[50]

Y. Lv, X. Yin, Y. Wang, et al., The prediction of specific spoilage organisms in Harbin red sausage stored at room temperature by multivariate statistical analysis, Food Control 123(5) (2020) 107701. https://doi.org/10.1016/j.foodcont.2020.107701.

[51]

R. Ríos-Reina, M. P. Segura-Borrego, D. L. García-González, et al., A comparative study of the volatile profile of wine vinegars with protected designation of origin by headspace stir bar sorptive extraction, Food Res. Int. 123 (2019) 298–310. https://doi.org/10.1016/j.foodres.2019.04.071.

[52]

Y. Hu, Y. Li, X. A. Li, et al., Application of lactic acid bacteria for improving the quality of reduced-salt dry fermented sausage: texture, color, and flavor profiles, LWT-Food Sci. Technol. 154 (2022) 112723. https://doi.org/10.1016/j.lwt.2021.112723.

Publication history
Copyright
Acknowledgements
Rights and permissions

Publication history

Received: 05 December 2022
Revised: 15 December 2022
Accepted: 27 December 2022
Published: 01 March 2023
Issue date: March 2023

Copyright

© Beijing Academy of Food Sciences 2023.

Acknowledgements

This study was funded by the Major Science and Technology Projects in Heilongjiang province (Nos. 2020ZX07B72 and 2021ZX12B05).

Rights and permissions

Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

Return