Effect of protease produced from Bacillus polyfermenticus SCD on quality of jerky

Food Science and Biotechnology

Volumn 17, Issue 2, 2008, Pages 389-395

  Kim, Jin Man ^a   Choi, Ji Hun ^a   Han, Doo Jeong ^a   Choi, Yun Sang ^a   Jeong, Jong Youn ^a   Choi, Gooi Hun ^a   Paik, Hyun Dong ^a   Kim, Cheon Jei ^a  

^a Konkuk University   (South Korea)

Author keywords

Bacillus polyfermenticus SCD; Jerky; Marination time; Protease

Indexed keywords

BACILLUS POLYFERMENTICUS;

EID: 49649088632     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (31)

1. Chen QH, He GQ, Jiao YC, Ni H. Effects of elastase from a Bacillus strain on the tenderization of beef meat. Food Chem. 98: 624-629 (2006)
2. Kang CK, Rice EE. Degradation of various meat fraction by tenderizing enzymes. J. Food Sci. 35: 563-567 (1970)
3. Cronlund AL, Woychik JH. Solubilization of collagen in restructured beef with collegenase and α-amylose. J. Food Sci. 52: 857-860 (1987)
4. Diaz O, Fernandez M, Fernando GDG, Hoz L, Ordonez JA. Proteolysis in dry fermented sausage: The effect of selected exogenous protease. Meat Sci. 46: 115-128 (1997)
5. Park JS, Kim KT, Kim HS, Paik H-D, Park EJ. Effect of a functional food containing Bacillus polyfermenticus on dimethylhydrazine-induced colon aberrant crypt formation and the antioxidant system in fisher 344 male rats. Food Sci. Biotechnol. 15: 980-985 (2006)
6. Park EJ, Park JS, Choi SY, Kim KT, Paik H-D. Influence of functional food containing Bacillus polyfermenticus SCD on lipid and antioxidant metabolisms in rats fed a high-fat and high-cholesterol diet. Food Sci. Biotechnol. 14: 766-771 (2005)
7. Paik H-D, Jung MY, Jung HY, Kim WS, Kim KT. Characterization of Bacillus polyfermenticus for oral bacteriotherpy of gastrointestinal disorders. Korean J. Food Sci. Technol. 34: 73-78 (2002)
8. Park EJ, Park JS, Paik H-D. Effect of Bacillus polyfermenticus SCD and its bacteriocin on MNNG-induced DNA damage. Food Sci. Biotechnol. 13: 684-688 (2004)
9. Park EJ, Kim KT, Kim CJ, Kim CH, Paik H-D. Anticarcinogenic and antigenotoxic effects of Bacillus polyfermenticus. J. Microbiol. Biotechn. 14: 852-858 (2004)
10. Garcia FA, Mizubuti IY, Kanashirom MY, Shimokomaki M. Intermediate moisture meat product: Biological evaluation of charqui meat protein quality. Food Chem. 75: 405-409 (2001)
11. USDA. Food safety of jerky. Available from: http://www.fsis.usda.gov/ Fact_Sheets/jerky_and_food_safety/index.asp. Accessed Apr. 5, 2006.
12. Ledward DA. Intermediate moisture meats. Vol. 2, pp. 159-194. In: Developments in Meat Science-2. Lawrie R (ed). Applied Science Publishers, London, England (1981)
13. Choi JH, Jeong JY, Choi YS, Han DJ, Kim HY, Lee MA, Lee ES, Paik H-D, Kim CJ. The effects of marination condition on quality characteristics of cured pork meat and sensory properties of pork jerky. Korean J. Food Sci. Anim. Resour. 26: 229-235 (2006)
14. Kim TH, Lee NK, Chang KH, Park EJ, Choi SY, Paik H-D. Antioxidant activity of partially purified extracts isolated from Bacillus polyfermenticus SCD culture. Food Sci. Biotechnol. 15: 482-484 (2006)
15. Zimmermann WJ. A research note microwave recooking of pork roasts to attain 76.7°C throughout. J. Food Sci. 49: 970-971 (1984)
16. th ed. Method 934.06. Association of Official Analytical Chemists. Arlington, VA, USA (1996)
17. Yun YJ, Kim, Kim SK, Kim DY, Park YK. Hydration rates and changes of hardness during soaking of polished naked barleys. J. Korean Agric. Chem. Soc. 31: 21-25 (1988)
18. Keeton JT. Effect of fat and NaCl/phosphate levels on the chemical and sensory properties of pork patties. J. Food Sci. 48: 878-881 (1983)
19. SAS Institute, Inc. SAS User's Guide. Statistical Analysis Systems Institute, Cary, NC, USA (1999)
20. Jose FS, Rafael G, Miguel AC. Water activity of Spanish intermediate-moisture meat products. Meat Sci. 38: 341-350 (1994)
21. Han DJ. Effects of marination, dry condition, and humectants addition on quality properties of pork jerky. MS thesis, Konkuk University, Seoul, Korea (2006)
22. Song HH. The effects of glycerol, rice syrup, and honey on the quality and storage characteristics of beef jerky. MS thesis, Konkuk University, Seoul, Korea (1997)
23. Gerelt B, Ikeuchi Y, Suzuki A. Meat tenderization by proteolytic enzymes after osmotic dehydration. Meat Sci. 56: 311-318 (2000)
24. Leistner L. Shelf stable product and intermediate moisture foods based on meat. pp. 295-328. In: Water Activity Theory and Application to Food. Rockland L, Beuchat LB (eds). Marcel Dekker Inc., New York, NY, USA (1987)
25. Jung SW, Baek YS, Kim YS, Kim YH. Quality changes of beef jerky during storage. Korean J. Anim. Sci. 36: 693-697 (1994)
26. Yang CY, Lee SH. An evaluation of quality of the marketing jerky in domestic. I. Investigation of outward appearance, food additives, nutrient content, and sanitary state. Korean J. Food Nutr. 15: 197-202 (2002)
27. Bone DP. Water activity in intermediate moisture foods. Food Technol.-Chicago 27: 71-76 (1973)
28. Seol KH. The effects of soy protein isolate, egg albumin, and konjac on the quality and storage characteristics of beef jerky. MS thesis, Konkuk University, Seoul, Korea (2004)
29. Arnau J, Guerrero L, Gou P. Effects of temperature during the last month of ageing and salting time on dry-cured ham aged for six months. J. Sci. Food Agr. 74: 193-198 (1997)
30. Farouk MM, Swan JE. Boning and storage temperature effects on the attributes of soft jerky and frozen cooked free-flow mince. J. Food Sci. 64: 465-468 (1999)
31. Yang CY. An evaluation of quality of the marketing jerky in domestic. II. Comparison of amino acid, rheology properties, color, and sensory evaluation. J. Korean Soc. Ind. Food Technol. 7: 35-40 (2003)