Effects of Salicornia herbacea Powder on Quality Traits of Sun Dried Hanwoo Beef Jerky during Storage

The objective of this study was to evaluate the quality characteristics of sun-dried Hanwoo beef jerky added with Salicornia herbacea (SH). Sliced Hanwoo beef shank were marinated and sun-dried at 28-30 degrees C, relative humidity (RH) 30-35% for 3.5 h. The physicochemical and microbiological traits of the Hanwoo beef jerky were analyzed during the aerobically packaged storage at 25 degrees C. The water activities of beef jerky with 0.5% and 1.0% SH were lower than those of the control at 0 d (p < 0.05). The pH values of beef jerky with SH were significantly higher than those of the control (p < 0.05). The beef jerky with SH and ascorbic acid showed significantly lower TBARS values than the control (p < 0.05). The beef jerky with SH showed a significantly lower redness (a*) than the control (p < 0.05). Total plate count (TPC) of beef jerky with 1.0% SH was significantly lower than that of the control during the storage of 20 d (p < 0.05). Yeast/mold was detected in the control and beef jerky with SH after storage periods of 10 and 20 d, but was not detected in jerky with ascorbic acid. With regard to the sensory properties, beef jerky with SH showed significantly greater flavor scores than the others (p < 0.05). The result shows that SH powder can be used to increase the sensory quality and microbial safety of beef jerky.