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http://dx.doi.org/10.5851/kosfa.2008.28.4.486

Effects of Various Humectants on Quality Properties of Pork Jerky  

Han, Doo-Jeong (Department of Food Scoence and Biotechnology of Animal Resources, Konkuk University)
Jeong, Jong-Youn (Department of Animal Science, University of Wisconsin-Madison, Muscle Biology and Meat Science Building)
Choi, Ji-Hun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Choi, Yun-Sang (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Kim, Hack-Youn (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Lee, Mi-Ai (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Lee, Eui-Soo (Department of Applied Microbiology and Food Science, University of Saskatchewan)
Paik, Hyun-Dong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Kim, Cheon-Je (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Publication Information
Food Science of Animal Resources / v.28, no.4, 2008 , pp. 486-492 More about this Journal
Abstract
We investigated the quality properties of pork jerky prepared with various humectants (Konjac, egg albumin, isolated soy protein). Jerky was prepared as follows; control with no humectants, treatments with 0.05, 0.1, and 0.2% humectants, respectively. Humectant treatments had higher drying yields of pork jerky than the control (p<0.05), Konjac treatment produced the the highest drying yields among the humectants tested. CIE a-and b-value were lowest in isolated soy protein treatments. b-value in 0.2% egg albumin treatments were higher than other treatments (p<0.05). Jerky water content increased as humectant content increased. Water activity (Aw) in 0.2% Konjac treatments was higher than controls and 0.05% Konjac (p<0.05). In textual profile evaluations, control samples had greater hardness, cohesiveness, gumminess, and chewiness values than other treatments, but very low springiness (p<0.05). Control had significantly (p<0.05) lower scores than the other treatments in sensorial texture, juiciness and overall acceptability. Based on our findings, we conclude that 0.05% Konjac was the most effective humectant among those we tested in this study.
Keywords
pork jerky; humectants; quality properties; water activity;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
Times Cited By Web Of Science : 2  (Related Records In Web of Science)
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