Browse > Article
http://dx.doi.org/10.5851/kosfa.2012.32.6.732

Effects of Chicken Feet Gelatin and Wheat Fiber Levels on Quality Properties of Semi-dried Chicken Jerky  

Kim, Hack-Youn (Department of Animal Resources Science, Kongju National University)
Kim, Kon-Joong (Department of Animal Resources Science, Kongju National University)
Lee, Jong-Wan (Department of Animal Resources Science, Kongju National University)
Kim, Gye-Woong (Department of Animal Resources Science, Kongju National University)
Kim, Cheon-Jei (Department of Food science and Biotechnology of Animal Resources, Konkuk University)
Publication Information
Food Science of Animal Resources / v.32, no.6, 2012 , pp. 732-739 More about this Journal
Abstract
The aim of this study was to investigate the effect of chicken feet gelatin and wheat fiber levels on the quality characteristics properties of semi-dried chicken jerky. The obtained chicken feet gelatin swollen with hydrochloric solution (0.1 N HCl, pH $1.31{\pm}0.02$) was dehydrated via freeze-drying. Six formulations of chicken jerky that were prepared, based on the ratio of chicken meat, chicken feet gelatin and wheat fiber, were 100:0:0, 98:0:2, 99:1:0, 97:1:2, 98:2:0 and 96:2:2, respectively. The moisture content of semi-dried chicken jerky containing 2% wheat fiber was higher than that of jerky without the added fiber (p<0.05); moreover, an increase in the content of chicken feet gelatin also increased the moisture content. The drying yield of the samples increased with an increase in chicken feet gelatin. In addition, the drying yield of samples containing 2% wheat fiber was higher (p<0.05) than those without the added wheat fiber. However, the shear force of the samples significantly decreased with the increase in chicken feet gelatin content. Further, the shear force of the samples containing 2% wheat fiber was higher (p<0.05) than those without the added wheat fiber. No significant differences, except for color, were observed in the sensory analysis among the treatments.
Keywords
chicken feet; gelatin; fiber; semi-dried jerky;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
연도 인용수 순위
1 Akoh, C. C. (1998) Fat replacers. Food Technol. Chicago. 52, 47-53.
2 Huffman, D. L., Ly, A. M., and Cordray, J. C. (1981) Effect of salt concentration on quality of restructured pork chops. J. Food Sci. 46, 1563-1565.   DOI
3 Hughes, E., Cofrades, S., and Troy, D. J. (1997) Effects of fat level, oat fiber and carrageenan on frankfurters formulated with 5, 12 and 30% fat. Meat Sci. 45, 273-281.   DOI   ScienceOn
4 Johnston-Banks, F. A. (1990) Gelatin. In P. Harris (Ed.), Food gels (pp. 233-289). New York: Elsevier Applied Sciences.
5 Jones, J. M. (1992) The chemistry of muscle-based foods. In D.E. Johnston, M. K. Knight, and D. A. Ledward (Eds.), Factors influencing poultry meat quality (pp. 27-39). London: The Royal Society of Chemistry.
6 Jose, F. S., Rafael, G., and Miguel, A. C. (1994) Water activity of Spanish intermediate-moisture meat products. Meat Sci. 38, 341-350.   DOI   ScienceOn
7 Karim, A. A. and Bhat, R (2009) Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatin. Food Hydrocolloids 23, 563-576.   DOI   ScienceOn
8 Keeton, J. T. (1983) Effect of fat and NaCl/phosphate levels on the chemical and sensory properties of pork patties. J. Food Sci. 48, 878-881.   DOI
9 Konieczny, P., Stangierski, J., and Kijowski, J. (2007) Physical and chemical characteristics and acceptability of home style beef jerky. Meat Sci. 76, 253-257.   DOI   ScienceOn
10 Kim, C. J. and Lee, B. M. (1988) Studies on utilization of pork skin gelatin as a binder or extender in sausage emulsion. Korea J. Ani. Sci. Technol. 33, 678-684.
11 Leistner, L. (1987) Shelf stable product and intermediate moisture foods based on meat. In: Water activity theory and application to food. Rockland, L. and Beuchat, L. B. (eds), Marcel Dekker Inc., New York, pp. 295-328.
12 Miller, M. F., Keeton, J. T., Corss, H. R., Leu, R., Gomez, F., and Wilson, J. J. (1988) Evaluation of the physical and sensory properties of jerky processed from beef heart and tongue. J. Food Quality 11, 63-70.   DOI
13 Ngadi, M., Li, Y., and Oluka, S. (2007) Quality changes in chicken nuggets fried in oils with different degrees of hydrogenatation. LWT-Food Sci. Technol. 40, 1784-1791.   DOI   ScienceOn
14 Oh, J. S., Park, J. N., Kim, J. H., Lee, J. W., Byun, M. W., and Chun, S. S. (2007) Quality characteristics of pork jerky added with Capsicum annuum L. and Prunus mume Sieb. Et Zucc. extract. J. Korean Soc. Food Sci. Nutr. 36, 81-86.   과학기술학회마을   DOI   ScienceOn
15 Schrieber, R. and Gareis, H. (2007) Gelatine handbook. Weinhem: Wiley-VCH GmbH & Co.
16 AOAC (2000) Official methods of analysis of AOAC international (17th ed.). Maryland, USA: Association of Official Analytical Chemistry.
17 Bater, B., Descamps, O., and Maurer, A. J. (1993) Quality characteristics of cured turkey thigh meat with added hydrocolloids. Poultry Sci. 72, 349-354.   DOI
18 Osburn, W. N. and Mandigo, R. W. (1998) Reduced-fat bologna manufactured with poultry skin connective tissue gel. Poultry Sci. 77, 1574-1584.   DOI
19 Pereira, N. R., Tarley, C. R., Matsushita, M., and Souza, N. E. (2000) Proximate composition and fatty acid profile in brazilian poultry sausages. J. Food Compos. Anal. 13, 915- 920.   DOI   ScienceOn
20 SAS. (2010) SAS/STAT Software for PC. Release 9.2, SAS Institute Ine., Cary, NC, USA.
21 Sherwin, C. P. and Labuza, T. P. (2003) Role of moisture in maillard browning reaction rate in intermediate moisture foods: Comparing solvent phase and matrix properties. J. Food Sci. 68, 588-594.   DOI   ScienceOn
22 USDA (1996) Food safety and inspection service, meat and poultry inspection technical services, standards and labeling division. Standards and labeling policy book. Washington, DC.
23 Crehan, C. M., Hughes, E., Troy, D. J., and Buckley, D. J. (2000) Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat. Meat Sci. 55, 463-469.   DOI   ScienceOn
24 Yamaguchi, N., Naito, S., Okada, Y., and Nagase, A. (1986) Effect of oxygen barrier of packaging material on food preservation. Annual Report of the Food Research Institute, 27 (pp. 69-73). Japan: Aichi Prefecture Government.
25 Yang, C. Y. (2006) Physicochemical properties of chicken jerky with pear, pineapple and kiwi extracts. The Korean J. Culinary Res. 12, 237-250.   과학기술학회마을
26 Binsi, P. K., Shamasundar, B. A., Dileep, A. O., Badii, F., and Howell, N. K. (2009) Rheological and functional properties of gelatin from the skin of bigeye snapper (Priacanthus hamrur) fish: influence of gelatin on the gel-forming ability of fish mince. Food Hydrocolloid 23, 132-145   DOI   ScienceOn
27 Carr, M. A., Miller, M. F., Daneil, D. R., Yarbrough, C. E., Petrosky, J. D., and Thompson, L. D. (1997) Evaluation of the physical, chemical and sensory properties of jerky processed from emu, beef, and turkey. J. Food Quality 20, 419- 425.   DOI   ScienceOn
28 Cho, S. M., Gu, Y. S., and Kim, S. B. (2005) Extracting optimization and physical properties of yellowfin tuan (Thunnus albacores) skin gelatin compared to mammalian gelatins. Food Hydrocolloid. 19, 221-229.   DOI   ScienceOn
29 Choi, J. H., Jeong, J. Y., Han, D. J., Choi, Y. S., Kim, H. Y., Lee, M. A., Lee, E. S., Paik, H. D., and Kim, C. J. (2008) Effects of pork/beef and various casings on quality properties of semi-dried jerky. Meat Sci. 80, 278-286.   DOI   ScienceOn
30 Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Kim, H. W., Jeong, J. Y., and Kim, C. J. (2009) Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber. Meat Sci. 82, 266-271.   DOI   ScienceOn
31 Gould, G. W. and Christian, J. H. B. (1988) Characterization of the state of water in foods biological aspects. In: Food Preservation by moisture control. Seow, C. C. (ed), Elsevier Applied Science, London, pp. 43-56.
32 Eilert, S. J. and Mandigo, R. W. (1993) Procedure for soluble collagen in thermally processed meat products. J. Food Sci. 58, 948-949.   DOI   ScienceOn
33 Eim, V. S., Simal, S., Rossello, C., and Femenia, A. (2008) Effects of addition of carrot dietary fibre on the ripening process of a dry fermented sausage (sobrassada). Meat Sci. 80, 173-182.   DOI   ScienceOn
34 Faith, N. G., Le Coutour, N. S., Alvarenga, M. B., Calicioglu, M., Buege, D. R., and Luchansky, J. B. (1998) Viability of E. coli O157:H7 in ground and formed beef jerky prepared at levels of 5 and 20% fat and dried at 52, 57, 63, or $68^{\circ}C$ in a home-style dehydrator. Int. J. Food Microbiol. 41, 213-221.   DOI   ScienceOn
35 Faustman, C. and Cassens, R. G. (1990) The biochemical basis for discoloration in fresh meat; A review. J. Muscle Foods 1, 217-243.   DOI
36 Garcia, M. L., Dominguez, R., Galvez, M. D., Casas, C., and Selgas, M. D. (2002) Utilization of cereal and fruit fibers in low fat dry fermented sausages. Meat Sci. 60, 227-236.   DOI   ScienceOn
37 Heredia, A., Jimenez, A., Fernandez-Bolanos, J., Guillen, and R., Rodriguez, R. (2002) Fibra Alimentaria. Madrid, spain: Biblioteca de Ciencias, pp. 1-117.
38 Guerrero, L., Gou, P., and Arnau, J. (1999) The influence of meat pH on mechanical and sensory textural properties of dry-cured ham. Meat Sci. 52, 267-273.   DOI   ScienceOn
39 Han, D. J., Choi, J. H., Choi, Y. S., Kim, H. Y., Kim, S. Y., Kim, H. W., Choung, H. K, and Kim, C. J. (2011) Effects of konjac, isolated soy protein, and egg albumin on quality properties of semi-dried chicken jerky. Korean J. Food Sci. An. 31, 183-190.   과학기술학회마을   DOI   ScienceOn
40 Harrison, J. A., Harrison, M. A., and Rose, R. A. (1997) Fate of Listeria monocytogenes and Salmonella species in ground beef jerky. J. Food Protect. 60, 1139-1141.
41 Hsu, S. Y. and Chung, H. Y. (2001). Effects of e-carrageenan, salt, phosphates and fat on qualities of low fat emulsified meatball. J. Food Eng. 47, 115-121.   DOI   ScienceOn