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http://dx.doi.org/10.5851/kosfa.2013.33.5.572

Physicochemical and Sensory Properties of Restructured Jerky with Four Additives  

Ku, Su Kyung (Korea Food Research Institute)
Park, Jong Dae (Korea Food Research Institute)
Lee, Nam Hyuck (Korea Food Research Institute)
Kim, Hee Ju (Meat Bank)
Kim, Young Boong (Korea Food Research Institute)
Publication Information
Food Science of Animal Resources / v.33, no.5, 2013 , pp. 572-580 More about this Journal
Abstract
This study was carried out to evaluate the effect on properties of restructured jerky by the addition volume of additives. The treatments were divided into glutinous rice flour, potato starch, soybean and acorn powder. Moisture content, water activity ($a_w$), thiobarbituric acid reactive substances (TBARS), color, yield and sensory evaluation were performed. The moisture contents of four types of restructured jerkies were in the range of 8.92-12.47%, and were lower than that of the control (17.92%). Water activity tended to decreased with increasing addition of all treatments. The restructured jerkies containing glutinous rice flour, potato starch, soybean and acorn powder had lower TBARS than the control. The drying yield tended to increase with increasing amount of additives. In the sensory evaluation results, the highest overall acceptability was found in jerky containing glutinous rice flour, potato starch, and acorn powder when the addition was 9%, while that for soybean powder was determined to be 5%. These results suggest that 9% additions of glutinous rice flour, potato starch or acorn, or 5% soybean powder are optimal addition volumes for the preparation of restructured jerkies.
Keywords
restructured jerky; excipient; water activity; TBARS; property;
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