Effects of Various Spice Marinades on the Physicochemical and Sensory Properties of Black Goat Jerky

Da-Mi Choi1, Hack-Youn Kim1,2,*, Sol-Hee Lee3
Author Information & Copyright
1Department of Animal Resources Science, Kongju National University, Yesan 32439, Korean
2Resources Science Research, Kongju National University, Yesan 32439, Korea
3Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea
*Corresponding Author: Hack-Youn Kim. E-mail:

© Copyright 2024 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Aug 11, 2023 ; Revised: Jan 15, 2024 ; Accepted: Jan 22, 2024

Published Online: Jan 25, 2024


In this study, we analyzed the physicochemical and sensory properties of black goat jerky marinated with various spices (non-spice, CO; rosemary, RO; basil, BA; ginger, GI; turmeric, TU; and garlic, GA). The physicochemical properties of black goat jerky analyzed were pH, water holding capacity, color, cooking yield, shear force, and fatty acid composition. The sensory characteristics were analyzed through the aroma profile (electronic nose), taste profile (electronic tongue), and sensory evaluation. The pH and water holding capacity of the GI showed higher values than the other samples. GI and GA showed similar values of lightness and redness to that of the control CO. The shear force of the GI and TU was significantly lower than that of other samples (p < 0.05). Regarding fatty acid composition, GI showed high unsaturated and low saturated fatty acid contents compared with that of the other samples except for RO (p < 0.05). In the aroma profile, the peak area of hexanal, which is responsible for a faintly rancid odor, was lower in all treatment groups than in the control. In the taste profile, the umami of spice samples was higher than that of the control, and among the samples, GI had the highest score. In the sensory evaluation, the GI sample showed significantly higher scores than the control in terms of flavor, aroma, goaty flavor, and overall acceptability (p < 0.05). Therefore, marinating black goat jerky with ginger powder enhanced the overall flavor and reduced the goat odor.

Keywords: goaty flavor; jerky; spice; volatile compounds; fatty acid composition