Quality Properties of Beef Jerky Replaced Salt with Soy Sauce, Red Pepper Paste and Soybean Paste during Storage

The aim of this study was to investigate the quality properties of beef jerky replaced salt with soy sauce, red pepper paste, and soybean paste. The quality properties of beef jerky including final water activity (aw), moisture content, pH, color, shear force, total plate counts, thiobarbituric acid reactive substance (TBARS) values, and sensory evaluations were investigated. The sliced beef samples were marinated in salt (control), soy sauce (T1), red pepper paste (T2), and soybean paste (T3) for 24 h and then dried at 70oC for 6-8 h. The water activity of finished beef jerky varied from 0.72 to 0.70. The water activity for control and T1 samples decreased more rapidly as drying proceeded up to 6 h. The samples with salt replacementshowed a lower pH and lightness than the control (p