Premium
Antimicrobial Properties of Raisins in Beef Jerky Preservation
Author(s) -
Bower C.K.,
Schilke K.F.,
Daeschel M.A.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb09671.x
Subject(s) - antimicrobial , food science , chemistry , food preservation , organic chemistry
: Fruits and vegetables may contain components that exert antimicrobial effects. In this study, beef jerky formulated with 15% raisins produced conditions inhibitory to pathogenic bacteria by decreasing pH to 5.4 and a w to 0.64. Storage of vacuum‐packaged raisin‐beef‐jerky (10‐wk; 30 °C) resulted in a further decrease to pH 4.5 and a w to 0.62. The antioxidant potential was increased by over 600%. The product received favorable sensory ratings for appearance, texture, and flavor, comparable to the non‐raisin control. Raisins in ready‐to‐eat meats such as jerky produce a lower fat, higher fiber product with antimicrobial capability and increased antioxidant potential, thereby providing a potentially safer, healthier alternative to traditional meat snacks.