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| The Color and Antioxidant Properties of the Kimchi Fermented Beef Jerky and Traditional Beef Jerky During Storage |
| HUA Jingzhong;LIU Xiaoxiao;WANG Fang;LIANG Chengyun |
| Agricultural College of Yianbian University,Longjing Jinlin 133400,China |
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Abstract The color and antioxidant properties were evaluated between fermented beef jerkys and traditional beef jerky during storage.Kimchi Fermented beef jerkys were divided that one was based on pickle juice.Then,two kinds of beef jerky were took into 4℃refrigerator for 6 month.And pH value, TBA value and color were determined each month.The result indicates that pickle juice fermented beef jerkys’CIE a* value was remarkable lower than traditional beef jerky(P<0.05),and fermented beef jerkys’TBA value was remarkable lower than traditional beef jerky(P<0.05).
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2009, Vol. 23 
