Role of Moisture in Maillard Browning Reaction Rate in Intermediate Moisture Foods: Comparing Solvent Phase and Matrix Properties

Sherwin, Christopher B.; Labuza, Theodore P.

doi:10.1111/j.1365-2621.2003.tb05715.x

Cited by 47 publications

(24 citation statements)

References 23 publications

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“…Darkening as a result of reduced a w was the only effect discernible by the eye. Several researchers reported enzymatic or non-enzymatic browning in meat, due to the reactivity of fruit or glycerol with protein (Sherwin and Labuza, 2003). However, the addition of sorbitol, kiwi and pineapple did not show a significant difference in L * compared to the control.…”

Section: Color Analysismentioning

confidence: 82%

Textural and Sensory Properties of Pork Jerky Adjusted with Tenderizers or Humectant

Kim¹,

Jung²,

Seo³

et al. 2010

Korean Journal for Food Science of Animal Resources

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This study was carried out to investigate the textural and sensory properties of pork jerky with differently added sources of tenderizer or humectant at final concentrations of 2 or 5% (v/w). Pork jerky treated with 5% glycerol, kiwi, or pineapple had lower moisture content and water activity than that of control pork jerky (p<0.05). The addition of tenderizer or humectant resulted in a lower shear force than that of control (p<0.05). The addition of 2 or 5% glycerol resulted in higher equilibrium moisture content (EMC) than other treatments, and addition of tenderizer or humectant produced a higher EMC than that of control (p<0.05). Furthermore, addition of pineapple and kiwi to the samples affected the structures of the myosin heavy chain and the actin filaments of myofibrillar protein, respectively. Trained panel sensory evaluations indicated that pineapple enhanced the flavor score, whereas tenderness score was improved by the addition of tenderizer or humectant (p<0.05).

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Section: Color Analysismentioning

confidence: 82%

Textural and Sensory Properties of Pork Jerky Adjusted with Tenderizers or Humectant

Kim¹,

Jung²,

Seo³

et al. 2010

Korean Journal for Food Science of Animal Resources

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“…The findings of this study agree with Park and Park (2007) noted that meat color values (L*, a* and b*) were higher in the air-blast dried beef jerky than in the hot airdried samples and the drying methods showed the great- est effect on the redness (a*). Sherwin and Labuza (2003) showed that discoloration of jerky products could be affected by temperature. It is assumed that hot air and shade-dried jerky might have a discoloration due to the high temperature in hot air-dried and drying for a long time in shade-dried.…”

Section: Color Measurementsmentioning

confidence: 99%

Effects of Different Drying Methods on Quality Traits of Hanwoo Beef Jerky from Low-Valued Cuts during Storage

Lim¹,

Lee²,

Seo³

et al. 2012

Korean Journal for Food Science of Animal Resources

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To determine the effects of various drying methods on the quality characteristics of beef jerky from low-valued cuts, Hanwoo beef shank muscles were either hot air-dried, shade-dried, or sun-dried. The physicochemical quality and microbiological safety of the Hanwoo beef jerky were analyzed during a storage of 25 o C. Moisture content and water activity (a w ) of the samples decreased as the time period of storage increased, regardless of the drying condition (p<0.05). Shade-dried jerky showed higher a w compared to others after storage of 20 d (p<0.05). The pH value of hot air-dried jerky was higher than those of others (p<0.05). For color properties, sun-dried samples showed higher redness (a*) and yellowness (b*) compared with the properties of others (p<0.05). The hot air-dried jerky showed higher shear force values than the sun-dried or the shade-dried jerky after 10 and 20 d (p<0.05). However, the total plate counts (TPCs) of naturally dried jerky (shade and sundried) were higher than hot-air dried jerky after storage of 10 and 20 d (p<0.05). With regard to sensory properties, naturally dried jerky showed higher tenderness, juiciness, and overall acceptability scores than the hot air-dried jerky (p<0.05). In conclusion, although natural drying appears to be more susceptible to microbiological contamination than hot air-drying, the natural drying method seems to result in superior quality than the hot air drying method.

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“…In this study, as the addition of RBF increased, the proportion of meat to the proportion of total weight decreased, this may be caused the percent of metmyoglobin decreased. In general, myoglobin denaturation is affected by grinding and mixing (Govindarajan et al, 1997), processing temperature (Sherwin and Labuza, 2003), the addition of salt (Huffman et al, 1981) and lipid oxidation (Faustman and Cassens, 1990). …”

Section: A -Dmentioning

confidence: 99%

Physicochemical Properties and Sensory Characteristics of Semi-dried Pork Jerky with Rice Bran Fiber

Kim¹,

Choi²,

Choi³

et al. 2010

Korean Journal for Food Science of Animal Resources

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This study evaluated the effects of rice bran fiber (RBF) on the quality of semi-dried pork jerky (SDPJ). SDPJ was supplemented with RBF at levels of 0 (control), 1, 2, and 3%. The addition of RBF at various levels affected the composition of SDPJ except for the fat content (p>0.05). The addition of RBF at a level higher than 2% increased the protein and ash contents of SDPJ (p<0.05). The addition of RBF at various levels also affected the physiochemical properties of SDPJ (p<0.05) except for water activity (p>0.05). Increased level of RBF increased the pH. The rancidity of SDPJ was increased (p<0.05) regardless of the RBF level, whereas the metmyoglobin content (%) of SDPJ was increased at a level higher than 2%. Increased level of RBF decreased the shear force (p<0.05) and the increased processing yield of SDPJ (p<0.05). Jerky made with 2% RBF scored highest for sensory properties, including color, tenderness, juiciness, and overall acceptability (p<0.05). These results indicate that SDPJ containing 2% RBF had the most acceptable quality characteristics, but further study is required to reduce the rancidity induced by the addition of RBF.

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Role of Moisture in Maillard Browning Reaction Rate in Intermediate Moisture Foods: Comparing Solvent Phase and Matrix Properties

Cited by 47 publications

References 23 publications

Textural and Sensory Properties of Pork Jerky Adjusted with Tenderizers or Humectant

Textural and Sensory Properties of Pork Jerky Adjusted with Tenderizers or Humectant

Effects of Different Drying Methods on Quality Traits of Hanwoo Beef Jerky from Low-Valued Cuts during Storage

Physicochemical Properties and Sensory Characteristics of Semi-dried Pork Jerky with Rice Bran Fiber

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