Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effects of Konjac, Isolated Soy Protein, and Egg Albumin on Quality Properties of Semi-dried Chicken Jerky

  • Han, Doo-Jeong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Choi, Ji-Hun (Research Institute for Meat Science and Culture, Konkuk University) ;
  • Choi, Yun-Sang (Research Institute for Meat Science and Culture, Konkuk University) ;
  • Kim, Hack-Youn (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Si-Young (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Hyun-Wook (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Chung, Hae-Kyung (Department of Food Science and Nutrition, Hoseo University) ;
  • Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Received : 2011.01.19
  • Accepted : 2011.02.22
  • Published : 2011.04.30
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Abstract

The objective of this study was to examine the effect of adding various humectants (konjac, egg albumin, and isolated soy protein) on the properties of semi-dried chicken jerky. Jerky samples were prepared as follows: control with no humectants and treatments with 0.05, 0.1, and 0.2% of added humectants. Adding the humectants influenced the increase in pH, processing yields, moisture contents, water activity, mechanical tenderness, and sensorial properties (tenderness, juiciness, and overall acceptability) of chicken jerky. Additionally, the konjac treatment most improved the yields, tenderness, and sensorial traits, among the humectant treatments tested. Furthermore, adding 0.1% konjac during jerky manufacture resulted in similar quality properties as adding 0.2% konjac.

Keywords

References

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