Effects of Various Humectants on Quality Properties of Pork Jerky

한두정,; 정종연,; 최지훈,; 최윤상,; 김학연,; 이미애,; 이의수,; 백현동,; 김천제,

doi:10.5851/kosfa.2008.28.4.486

Cited by 11 publications

(8 citation statements)

References 14 publications

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“…The dry yield of the semi-dried pork jerky significantly increased as the level of kimchi powder that was added to it increased (p<0.05). Kuo and Ockerman (1985) reported similar results with the dry yield of Chinese dried pork, which increased from 45% to 70%, and Han et al (2008) reported an increase from 47 to 50%, as in this study. Similar studies have reported that the addition of fiber such as rice bran fiber (Choi et al, pH and water activity of semi-dried pork jerky with kimchi powder The pH and water activity values of semi-dried pork jerky that was prepared with different levels of kimchi powder are shown in Table 2.…”

Section: Resultssupporting

confidence: 86%

Effects of Kimchi Powder on Quality Characteristics of Semi-dried Pork Jerky

An¹,

Choi²,

Choi³

et al. 2010

Korean Journal for Food Science of Animal Resources

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This study was carried out to investigate the effects of kimchi powder addition on the quality properties of semi-dried pork jerky. Jerky was unamended (control) or was amended with dried kimchi powder to a concentration of 1% (T1), 2% (T2) or 3% (T3). The contents of moisture and ash were the highest in the T3 treatment. The protein content was highest in the control, but there was no significant difference in the fat content. The control exhibited the highest pH value, whereas T2 exhibited the lowest metmyoglobin content. The dry yield and water activity of T2 treatment were highest. There was no significant difference in the thiobarbituric acid value. Shear force was highest in the control. Overall, T2 produced a product with the best sensory evaluation results.

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Section: Resultssupporting

confidence: 86%

Effects of Kimchi Powder on Quality Characteristics of Semi-dried Pork Jerky

An¹,

Choi²,

Choi³

et al. 2010

Korean Journal for Food Science of Animal Resources

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“…Hydrocolloids are valuable food additives that enhance the textural characteristics, water binding ability, emulsion stability, and external surface of processed meat products (Choi et al, 2010 , 2015 ). In jerky, hydrocolloids generally act as a humectant to increase tenderness and decrease water activity (Han et al, 2008 ). According to Allen et al ( 2007 ), the water activity of jerky can be lowered to 0.75 or less to improve stability during storage.…”

Section: Introductionmentioning

confidence: 99%

“…Glucomannan is composed of glucose and mannose in a molar ratio of 1.6:1, linked with the β 1–4 linkage (Chin et al, 2009 ; Han et al, 2011 ). Chin et al ( 2009 ) reported that konjac has a strong water-binding ability and exerts a synergistic effect on protein gelation and water binding in meat products when combined with other polysaccharides (Han et al, 2008 ). However, little information is available regarding the combined effect of collagen and konjac on jerky.…”

Section: Introductionmentioning

confidence: 99%

Quality characteristics of duck jerky: combined effects of collagen and konjac

Kim

Lee

et al. 2020

Poultry Science

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The effects of curing solution prepared using various ratios of a combination of collagen and konjac (100/0, 80/20, 60/40, 40/60, 20/80, and 0/100) on the quality characteristics of duck jerky were investigated. The moisture, processing yield, water activity, tenderness score, and overall acceptability score of duck jerky were the highest when the ratio of added collagen and konjac was 60/40. The rehydration ratio of duck jerky increased due to the addition of collagen and konjac combinations in curing solution, and was higher for the 60/40 and 40/60 combinations than for the others. The shear force of duck jerky was the highest for the untreated jerky, and the lowest for the jerky formulated with the 60/40 combination of collagen and konjac solution. No significant differences were observed in lightness and yellowness between jerky treated with combinations of collagen and konjac. Taken together, our results indicate that addition of a combination of collagen and konjac at a 60/40 ratio results in good quality characteristics of duck jerky. Thus, we suggest that the use of combinations of collagen and konjac in duck jerky processing is beneficial for improving the quality characteristics of the jerky.

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“…In addition, it has been recognized that humectants are useful to improve processing yield and sensory properties such as tenderness and juiciness of jerky products ( Han et al ., 2011 ). Hence, various humectants including konjac, egg albumin, isolated soy protein, and sugar alcohols has been commonly used in meat processing industry ( Han et al ., 2008 ). Sugar alcohols, such as sorbitol, glycerol and xylitol, contribute to the metal chelating capability and antioxidant activity, thus can slightly prevent oxidative damage of the meat products.…”

Section: Introductionmentioning

confidence: 99%

Effects of Replacing Sucrose with Various Sugar Alcohols on Quality Properties of Semi-dried Jerky

Jang¹,

Kim²,

Hwang³

et al. 2015

Korean Journal for Food Science of Animal Resources

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The objective of this study was to investigate the effects of replacing sucrose with sugar alcohols (sorbitol, glycerol and xylitol) on the quality properties of semi-dried jerky. Total 7 treatments of jerkies were prepared as follows: control with sucrose, and treatments with 2.5 and 5.0% of sucrose replaced by each sugar alcohol, respectively. Drying yield, pH, water activity, moisture content, shear force, myofibrillar fragmentation index (MFI), 2-thiobarbituric acid reactive substance (TBARS) value, sugar content, and sensory evaluation were evaluated. Xylitol slightly decreased the pH when compared to the other sugar alcohols (p>0.05). The water activity of the semi-dried jerky was significantly reduced by treatment with glycerol and xylitol (p<0.05). The moisture content of semi-dried jerky containing various sugar alcohols was significantly higher than that of the control (p<0.05), while replacing sucrose with glycerol yielded the highest moisture content. The shear force of semi-dried jerky containing sugar alcohols was not significantly different for the sorbitol and glycerol treatments, but that replacing sucrose with 5.0% xylitol demonstrated the lowest shear force (p<0.05). The TBARS values of semi-dried jerkies with sugar alcohols were lower than the control (p<0.05). The sugar content of the semi-dried jerkies containing sorbitol and glycerol were lower than the control and xylitol treatment (p<0.05). In comparison with the control, the 5.0% xylitol treatment was found to be significantly different in the sensory evaluation (p<0.05). In conclusion, semi-dried jerky made by replacement with sugar alcohols improved the quality characteristics, while xylitol has applicability in manufacturing meat products.

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Effects of Various Humectants on Quality Properties of Pork Jerky

Cited by 11 publications

References 14 publications

Effects of Kimchi Powder on Quality Characteristics of Semi-dried Pork Jerky

Effects of Kimchi Powder on Quality Characteristics of Semi-dried Pork Jerky

Quality characteristics of duck jerky: combined effects of collagen and konjac

Effects of Replacing Sucrose with Various Sugar Alcohols on Quality Properties of Semi-dried Jerky

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