Quality Evaluation of Chile‐flavored, Jerky‐type Extruded Products from Meat and Potato Flour

McKee, Lisa; Ray, E. E.; Remmenga, Marta D.; Christopher, Jack

doi:10.1111/j.1365-2621.1995.tb09833.x

Cited by 11 publications

(6 citation statements)

References 5 publications

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“…Potato flour, PDCB, MDC and C were obtained, prepared and stored as described by McKee et al (1995). Each meat type was ground through the 0.38 cm plate of a HobarP grinder (Model 4056, Hobart Corp., Troy, Ohio) and stored in resealable plastic bags at -23C for not more than 7 days.…”

Section: Materials Acquisitionmentioning

confidence: 99%

“…A trained panel of seven judges consisting of faculty, staff and graduate students from New Mexico State University was used for sensory evaluation of the puffs. Panelists had been trained in the evaluation of aroma, color, texture and flavor characteristics for a previous study (McKee et al 1995). For this study, panelists met for training for 1 h per week for 8 weeks prior to product evaluation in a temperature-controlled room with fluorescent lighting.…”

Section: Sensory Evaluationmentioning

confidence: 99%

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Evaluation of the Physical and Sensory Properties of Chile‐flavored, Puffed, Extruded Products Made From Meat and Potato Flour

McKee

Ray

Remmenga

2001

Journal of Muscle Foods

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Extruded, puffed products prepared from potato flour combined with either partially defatted chopped beef (PDCB), mechanically deboned chicken (MDC) or chicken thigh meat (C) and coated with cheese seasoning containing three levels of chile were evaluated by instrumental and sensory methods. Expansion ratio, shear, compression and bulk density measurements indicated products prepared with C were less expanded and slightly harder than those made with MDC or PDCB. C products tended to have the lightest color. Chile pepper was the dominant flavor and aroma characteristic detected by trained sensory panelists. C puffs were generally rated more gritty/cohesive/grainy than MDC puffs by panelists. Results indicated acceptable extruded, puffed products could be

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Section: Materials Acquisitionmentioning

confidence: 99%

Section: Sensory Evaluationmentioning

confidence: 99%

Evaluation of the Physical and Sensory Properties of Chile‐flavored, Puffed, Extruded Products Made From Meat and Potato Flour

McKee

Ray

Remmenga

2001

Journal of Muscle Foods

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“…Traditionally, jerky products are made from thinly sliced whole muscles which have been brined and dried [1]. Today's manufacturing methods also include extrusion and infusion of meat chunks with humectants to lower water activity [2].…”

Section: Introductionmentioning

confidence: 99%

Effects of moisture content and drying temperature on the physicochemical properties of ostrich jerky

Lee

Kang²

2003

Nahrung

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The objective of this study was to investigate the influence of temperature (50, 60, and 70 degrees C) and moisture content (18, 21, and 24%) on the quality ofjerky products from ostrich meat. The jerky products were evaluated by physicochemical and sensory methods. The tensile strength of the samples prepared to 24% w.b. moisture content at 50 degrees C was lowest (p < 0.05; 124 N) while those prepared under other conditions were in the range of 208-268 N (p> 0.05). The water activity of the jerky products was 0.51-0.72, and significant influence of drying temperature on protein solubility was also observed, but the samples dried at the same temperature had similar levels of soluble protein (p > 0.05) regardless of moisture content of samples. The pH of the samples dried at 50 degrees C and 60 degrees C showed little change in different moisture content, but samples dried at 70 degrees C tended to affect the pH by moisture content. Hunter a-values showed a predominantly increasing trend in all moisture levels as the heating temperature increased. The jerky product prepared to 24% w.b. moisture content at 60 degrees C showed the best sensory overall acceptability.

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“…Jerky is one of the typical intermediate-moisture foods (IMF) that has traditionally been made with sliced whole muscle or restructured meat of various animals, and has extended preservation through curing and drying with reduction in water activity ( Choi et al, 2008 ; Kim et al ., 2010 ; Mckee et al ., 1995 ; Quinton et al ., 1997 ). The water activity is lowered to 0.70-0.85 ( Quinton et al ., 1997 ), which improves the shelf-stability of the jerky without refrigeration due to the control of microorganisms growth ( Choi et al, 2008 ; Fernández-Salguero et al ., 1994 ; Han et al ., 2011 ; Yang et al ., 2009 ; Yoon et al ., 2005 ).…”

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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Quality Evaluation of Chile‐flavored, Jerky‐type Extruded Products from Meat and Potato Flour

Cited by 11 publications

References 5 publications

Evaluation of the Physical and Sensory Properties of Chile‐flavored, Puffed, Extruded Products Made From Meat and Potato Flour

Evaluation of the Physical and Sensory Properties of Chile‐flavored, Puffed, Extruded Products Made From Meat and Potato Flour

Effects of moisture content and drying temperature on the physicochemical properties of ostrich jerky

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

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