Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Optimization of Drying Temperature and Time for Pork Jerky Using Response Surface Methodology

  • Yang, Han-Sul (Division of Applied Life Science, Graduate School, Institute of Agriculture & Life Sciences, Gyeongsang National University) ;
  • Kang, Sung-Won (Division of Applied Life Science, Graduate School, Institute of Agriculture & Life Sciences, Gyeongsang National University) ;
  • Jeong, Jin-Yeon (Division of Applied Life Science, Graduate School, Institute of Agriculture & Life Sciences, Gyeongsang National University) ;
  • Chun, Ji-Yeon (Department of Food Science and Technology, Sunchon National University) ;
  • Joo, Seon-Tea (Division of Applied Life Science, Graduate School, Institute of Agriculture & Life Sciences, Gyeongsang National University) ;
  • Park, Gu-Boo (Division of Applied Life Science, Graduate School, Institute of Agriculture & Life Sciences, Gyeongsang National University) ;
  • Choi, Sung-Gil (Division of Applied Life Science, Graduate School, Institute of Agriculture & Life Sciences, Gyeongsang National University)
  • Published : 2009.08.31
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Abstract

Response surface methodology (RSM) was applied to determine the optimum drying conditions for pork jerky. The physicochemical properties of pork jerky, such as final moisture content, water activity (Aw), pH, and shear force were investigated. In addition, sensory characteristics of pork jerky were evaluated and were used as a parameter for determining the optimum condition. Pork jerky samples were dried at different temperatures between 40 to $80^{\circ}C$ for the time ranged from 0 to 10 hr. The predicted values for moisture content, Aw, and shear force of dried pork samples were in good agreement with the experimental values with correlation coefficients ($R^2$) of 0.95, 0.96, and 0.97, respectively. Both drying temperature and time significantly (p<0.01) affected moisture content, Aw, pH, and shear force and their interactions were also significant at p<0.01 except for Aw. RSM showed the optimum drying conditions for pork jerky, based on moisture content, shear force, and sensory evaluation to be oC$65-70^{\circ}C$ for 7-8 hr.

Keywords

References

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