TITLE:
Effect of Water Activity, Yuza (Citrus junos Sieb. ex Tanaka) Powder and the Mixture of Sodium Lactate and Sodium Acetate on Quality and Safety in Beef Jerky
AUTHORS:
Yeon Ho Kim, Ju Young Lim, Ki Sun Yoon
KEYWORDS:
Beef Jerky, Yuza, Staphylococcus aureus, Aspergillus flavus, Aflatoxin
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.10 No.6,
June
14,
2019
ABSTRACT: Despite its low water activity (Aw), 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 Aws 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 (Aw 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 Aw 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 Aw. The addition of yuza powder increased the hardness score of the beef jerky. Under current Aw regulations (0.80), beef jerky may pose a public health risk due to the growth of A. flavus and the presence of aflatoxin.