Physicochemical Properties of Restructured Black Goat Jerky with Various Types of Ultra-Ground seaweed Powders

In this study, we investigated the effects of ultra-ground seaweed powders (USP) on the physicochemical properties of restructured black goat jerky. Restructured black goat jerkies were prepared using three different treatments, i.e., 3% (w/w) each of ultra-ground sea tangle (ST; Undaria pinnatifida), sea mustard (SM; Saccharina japonica), or sea string (SS; Gracilaria verrucosa) powders. The jerkies thus prepared were analyzed based on proximate composition, mineral contents, pH, color, shear force, sensory evaluation, electronic nose, and electronic tongue. Moisture and ash contents were significantly higher in the three treatments than in the control (P<0.05). Potassium, calcium, and zinc contents were significantly higher in the SM group than in the ST and SS (P<0.05), whereas pH values were significantly higher in the ST and SM than in the control and SS (P<0.05). Lightness, redness, yellowness, and shear force were significantly lower in the treatments than in the control (P<0.05). Sensory evaluation revealed no significant difference in taste, texture, seaweed-like odor, and goaty flavor (P<0.05). Principal component analysis (PCA) and peak graph analysis of the electronic nose showed that the SS-treated jerkies differed the most from the control compared with the ST- and SM-treated jerkies owing to the seaweed odor of ultra-ground SS powder associated with SS-treated jerkies. The PCA and ranking analysis of the electronic tongue showed that the umami taste of the SM-treated jerkies was higher than that of the control and ST- and SS-treated jerkies. Therefore, USP improves the physicochemical characteristics of restructured black goat jerky.