Browse > Article
http://dx.doi.org/10.5851/kosfa.2015.35.5.622

Effects of Replacing Sucrose with Various Sugar Alcohols on Quality Properties of Semi-dried Jerky  

Jang, Sung-Jin (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)
Hwang, Ko-Eun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Song, Dong-Heon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Kim, Yong-Jae (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Ham, Youn-Kyung (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Lim, Yun-Bin (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Jeong, Tae-Jun (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, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Publication Information
Food Science of Animal Resources / v.35, no.5, 2015 , pp. 622-629 More about this Journal
Abstract
The objective of this study was to investigate the effects of replacing sucrose with sugar alcohols (sorbitol, glycerol and xylitol) on the quality properties of semi-dried jerky. Total 7 treatments of jerkies were prepared as follows: control with sucrose, and treatments with 2.5 and 5.0% of sucrose replaced by each sugar alcohol, respectively. Drying yield, pH, water activity, moisture content, shear force, myofibrillar fragmentation index (MFI), 2-thiobarbituric acid reactive substance (TBARS) value, sugar content, and sensory evaluation were evaluated. Xylitol slightly decreased the pH when compared to the other sugar alcohols (p>0.05). The water activity of the semi-dried jerky was significantly reduced by treatment with glycerol and xylitol (p<0.05). The moisture content of semi-dried jerky containing various sugar alcohols was significantly higher than that of the control (p<0.05), while replacing sucrose with glycerol yielded the highest moisture content. The shear force of semi-dried jerky containing sugar alcohols was not significantly different for the sorbitol and glycerol treatments, but that replacing sucrose with 5.0% xylitol demonstrated the lowest shear force (p<0.05). The TBARS values of semi-dried jerkies with sugar alcohols were lower than the control (p<0.05). The sugar content of the semi-dried jerkies containing sorbitol and glycerol were lower than the control and xylitol treatment (p<0.05). In comparison with the control, the 5.0% xylitol treatment was found to be significantly different in the sensory evaluation (p<0.05). In conclusion, semi-dried jerky made by replacement with sugar alcohols improved the quality characteristics, while xylitol has applicability in manufacturing meat products.
Keywords
humectant; moisture content; glycerol; sorbitol and xylitol;
Citations & Related Records
Times Cited By KSCI : 10  (Citation Analysis)
연도 인용수 순위
1 Oh, S. H. and Choi, H. S. (2002) Sweeteners Handbook. Hyo-Il Books Publishing, Seoul, Korea, pp. 137-146 (in Korean).
2 Olson, D., Parrish Jr, F. C., and Stromer, M. H. (1976) Myofibril fragmentation and shear resistance of three bovine muscles during postmortem storage. J. Food Sci. 41, 1036-1041.   DOI
3 Park, M. K. (2007) Quality characteristics of strawberry jam containing sugar alcohols. Korean J. Food Sci. Technol. 39, 44-49.
4 PASW Statistics (2009) Ver 18.0, SPSS Inc., Chicago, IL, USA.
5 Quinton, R. D., Cornforth, D. P., Hendricks, D. G., Brennand, C. P., and Su, Y. K. (1997) Acceptability and composition of some acidified meat and vegetable stick products. J. Food Sci. 62, 1250-1254.   DOI
6 Roh, H. J., Kim, S. Y., Kim, S. S., Oh, D. K., Han, K. Y., and Noh, B. S. (1999) Physicochemical properties of a low calorie sweetener, tagatose. Korean J. Food Sci. Technol. 31, 24-29.
7 Tarladgis, B. G., Watts, B. M, Younatham, M. T., and Dugan. Jr. L. R. (1960) A distillation method for the quantitative determination of malonaldehydein rancid foods. J. Am. Oil Chem. Soc. 37, 44-47.   DOI
8 Yang, H. S., Hwang, Y. H., Joo, S. T., and Park, G. B. (2009) The physicochemical and microbiological characteristics of pork jerky in comparison to beef jerky. Meat Sci. 82, 289-294.   DOI
9 Yoon, Y. H., Calicioglu, M., Kendall, P. A., Smith, G. C., and Sofos, J. N. (2005) Influence of inoculum level and acidic marination on inactivation of Escherichia coli O157:H7 during drying and storage of beef jerky. Food Microbiol. 22, 423-431.   DOI
10 Choi, Y. S., Kim, H. W., Hwang, K. E., Kim, C. J., Lee, H. M., Kim, O. K., Choi, K. S., and Chung. H. J. (2013) Effects of replacing sugar with xylitol and sorbitol on the textural properties and sensory characteristics of injeolmi. Korean J. Food Cookery Sci. 29, 825-830.   DOI
11 Fernández-Salguero, J., Gómez, R., and Carmona, M. A. (1994) Water activity of Spanish intermediate-moisture meat products. Meat Sci. 38, 341-346.   DOI
12 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
13 Han, D. J., Choi, J. H., Choi, Y. S., Kim, H. Y., Kim, S. Y., Kim, H. W., Chung, 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.   DOI
14 Karymendu, L. U., Van de ven, R., Kerr, M. J., Lanza, M., and Hopkins, D. L. (2009) Particle size analysis of lamb meat: Effect of homogenization speed, comparison with myofibrillar fragmentation index and its relationship with shear force. Meat Sci. 82, 425-431.   DOI
15 Kim, C. J. and Lee, E. S. (2003) Effects of quality grade on the chemical, physical and sensory characteristics of Hanwoo (Korean native cattle) beef. Meat Sci. 63, 397-405.   DOI
16 Kim, G. D., Jung, E. Y., Seo, H. W., Joo, S. T., and Yang, H. S. (2010) Textural and sensory properties of pork jerky adjusted with tenderizers or humectant. Korean J. Food Sci. An. 30, 930-937.   DOI
17 Choi, D. S. and Go, H. Y. (2002) Functional foods and health. Academy Pub. Seoul. Korea. pp. 66.
18 Kim, H. S. and Yoon, J. Y. (2004) Effects of various sugar alcohols on the sensory properties of mulberry rice cake. Korean J. Food Cookery Sci.20, 520-528.
19 AOAC (2007) Official methods of analysis of AOAC. 18th ed., Association of Official Analytical Chemists, Washington, DC.
20 Chen, W. S., Lin, D. C., and Chen, M. T. (2004) Determination of quality changes throughout processing steps in Chinese-style pork jerky. Asian-Aust. J. Anim. Sci. 17, 700-704.   DOI
21 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 levels and various casings on quality properties of semi-dried jerky. Meat Sci. 80, 278-286.   DOI
22 Miller, M. F., Davis, G. W., Ramsey, C. B., and Irizarry, H. (1996) Water activity theory and application to food. In: Rockland L. B. and Beuchat L. R. (ed). Marcel Dekker, New York, USA, pp. 295-328.
23 Lacroix, C. and Castigne, F. (1985) Influence du glycerol sur la texture et la stabilite des emulsions cuites a base do viande de type frankfurters. Can. Inst. Food Sci. Technol. J. 18, 34-43.   DOI
24 Linko, P., Kervinen, R., Karppinen, R., Rautalinna, E. K., and Vainionpaa, J. (1985) Extrusion cooking for cereal-based intermediate-moisture products In: Smiatos, D. and Multon, J. L. (eds). Marcel Dekker, New York, USA, pp. 465-479.
25 Mckee, L. H., Ray, E. E., Remmenga, M., and Christopher, J. (1995) Quality evaluation of Chile-flavored, jerky-type extruded products from meat and potato flour. J. Food Sci. 60, 587-591.   DOI
26 Kang, K. W., Kwak, S. H., Yun, S. Y., and Kim, S. K. (2007) Evaluation of antioxidant activity of sugar alcohols using TOSC (total oxy-radical scavenging capacity) assay. J. Toxicol. Pub. Health. 23, 143-150.
27 Noh, B. S. and Kim, S. Y. (2000) characteristics and application of sugar alcohol.Asia MunHwaSa, Seoul, Korea, pp. 27-29 (in Korean).
28 Han, D. J., Jeong, J. Y., Choi, J. H., Choi Y. S., Kim, H. Y., Lee, M. A., Lee, E. S., Paik, H. D., and Kim, C. J. (2008) Effects of various humectants on quality properties of pork jerky. Korean J. Food Sci. An. 28, 486-492.   DOI
29 Jung, S. H. (2007) Manufacturing technology of ham and sausage. Korea Meat Industries Association. pp 71-72.
30 Kang, S. N., Lee, J. S., Jeong, A. R., Kim, E. H., and Park, S. M. (2014) The effects of using artificial sweeteners and coffee grounds in chocolate filling on quality characteristics and glycemic index. J. Appl. Biol. Chem. 57, 307-312.   DOI
31 Song, H. H. (1997) The Effects of glycerol, rice syrup and honey on the quality and storage characteristics of beef jerky. Thesis for Degree of Master, Konkuk Univ.
32 Ronda, F., Gonez, M., Blanco, C. A., and Caballero, P. A. (2005) Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes. Food Chem. 90, 549-555.   DOI
33 Seol, K. H. (2003) Theeffects of soy protein isolate, egg albumin and konjac on the quality and storage characteristics of beef jerky. Thesis for Degree of Master, Konkuk Univ.
34 Shin, I. Y., Kim, H. I., Kim, C. S., and Whang, K. (1999) Characteristics of sugar cookies with replacement of sucrose with sugar alcohols (II) texturalcharacteristics of sugar alcohol cookies. J. Korean Soc. Food Sci. Nutr. 28, 1044-1050.
35 Kyung, M. O., Choe, H. S., Jung, S. W., Lee, K. S., Jo, S. E., Seo, S. W., Choe, K. B., Yang, C. K., Yoo, S. H., and Kim, Y. R. (2014) Effects of xylooligosaccharide-sugar mixture on glycemic index (GI) and blood glucose response in healthy adults. J. Nutr. Health. 47, 229-235.   DOI
36 Kim, H. W., Choi, Y. S., Choi, J. H., Kim, H. Y., Lee, M. A., Hwang, K. E., Song, D. H., Lim, Y. B., and Kim, C. J. (2013) Tenderization effect of soy sauce on beef M. biceps femoris. Food Chem. 139, 597-603.   DOI
37 Ko, J. S. (2006) Food processing. YuHan MunHwaSa, Seoul, Korea, pp. 104-108 (in Korean).
38 Ku, S. K., Park, J. D., Lee, N. H., Kim, H. J., and Kim, Y. B. (2013) Physicochemical and sensory properties of restructured jerky with four additives. Korean J. Food Sci. An. 33, 572-580.   DOI