Writing -original draft: Kim SG. Writing -review & editing: Kim SG, Kim HY. Ethics approval (IRB/IACUC) (This field may be published.) This article does not require IRB/IACUC approval because there are no human and animal participants.

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This study analyzed quality characteristics of pork restructured jerky with various levels of sunflower seed (0%, 1%, 3%, and 5%). Quality characteristics were included the color, pH, water holding capacity (WHC), dry loss, shear-force, electronic nose, and sensory properties. The pH values of the samples significantly increased with increasing levels of sunflower seed (p<0.05). The WHC of the samples containing the sunflower seed were significantly higher than the control (p<0.05). The dry loss of the samples containing the sunflower seed were increased tendency with increasing levels of sunflower seed. The shear-force of the samples containing the sunflower seed were significantly lower than the control (p<0.05). As the results of the electronic nose estimated was shown the principal component analysis plot of the samples containing the sunflower seed was clearly different from that of the control samples. The Flavor of samples containing the sunflower seed were significantly higher than the control (p<0.05). Therefore, the addition of sunflower seed as a healthy functional additive to the pork restructured jerky has partially enhanced the quality characteristics of pork restructured jerky.