Kentucky State University
Grade Level at Time of Presentation
Senior
Major
Agriculture, Food and Environment
Institution 24-25
Kentucky State University
KY House District #
56
KY Senate District #
38
Faculty Advisor/ Mentor
Changzheng Wang
Department
Agriculture and Natural Resources
Abstract
Effects of a commercial jerky cure and seasoning and a new spice mixture on the weight loss and water activity of jerky prepared from deboned Asian carp meat.
Kayla West, Olusoji Ayoola and Changzheng Wang
College of Agriculture, Health Science and Natural Resources, Kentucky State University, Frankfort, KY 40601
Preparing jerky from deboned Asian carp meat has the potential to expand the market for Asian carp meat. The objective of this experiment was to determine the effect of a commercial cure and seasoning mix and a new spice mixture on the weight loss and water activity of jerky prepared from Asian carp meat. Asian carp harvested from Lake Barkley was deboned through a drum with 3 mm orifice by Two Rivers Fishery (Wickliffe, KY). The deboned meat was divided into two equal portions and mixed thoroughly with a commercial jerky cure and seasonings or a new spice mixture. The meat was filled into a jerky maker, which was squeezed manually to produce 4 mm thick and 5 cm wide strips directly onto the drying tray of a food dehydrator. The strips were dried at 145 F and the weight of the strips was measured every hour and the water activity of the jerky produced was determined with a Pawkit water activity analyzer at the end of the study. After 4.5 hours of drying, the product lost over 55% to 65% of its initial weight with water activity at 0.70 to 0.76. The jerky tended to lose less weight with the commercial cure and seasoning mixture in comparison to the new spice mixture. The use of the commercial cure appeared to delay the time when mold was observed in the jerky products. These results suggest that use of a cure would increase the shelf stability of jerky prepared from Asian carp meat.
Included in
Effects of a commercial jerky cure and seasoning and a new spice mixture on the weight loss and water activity of jerky prepared from deboned Asian carp meat
Effects of a commercial jerky cure and seasoning and a new spice mixture on the weight loss and water activity of jerky prepared from deboned Asian carp meat.
Kayla West, Olusoji Ayoola and Changzheng Wang
College of Agriculture, Health Science and Natural Resources, Kentucky State University, Frankfort, KY 40601
Preparing jerky from deboned Asian carp meat has the potential to expand the market for Asian carp meat. The objective of this experiment was to determine the effect of a commercial cure and seasoning mix and a new spice mixture on the weight loss and water activity of jerky prepared from Asian carp meat. Asian carp harvested from Lake Barkley was deboned through a drum with 3 mm orifice by Two Rivers Fishery (Wickliffe, KY). The deboned meat was divided into two equal portions and mixed thoroughly with a commercial jerky cure and seasonings or a new spice mixture. The meat was filled into a jerky maker, which was squeezed manually to produce 4 mm thick and 5 cm wide strips directly onto the drying tray of a food dehydrator. The strips were dried at 145 F and the weight of the strips was measured every hour and the water activity of the jerky produced was determined with a Pawkit water activity analyzer at the end of the study. After 4.5 hours of drying, the product lost over 55% to 65% of its initial weight with water activity at 0.70 to 0.76. The jerky tended to lose less weight with the commercial cure and seasoning mixture in comparison to the new spice mixture. The use of the commercial cure appeared to delay the time when mold was observed in the jerky products. These results suggest that use of a cure would increase the shelf stability of jerky prepared from Asian carp meat.