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http://dx.doi.org/10.5187/jast.2020.62.4.553

Quality characteristics of semi-dried restructured jerky: combined effects of duck skin gelatin and carrageenan  

Kim, Se-Myung (Research Group of Food Processing, Korea Food Research Institute)
Kim, Tae-Kyung (Research Group of Food Processing, Korea Food Research Institute)
Ku, Su-Kyung (Research Group of Food Processing, Korea Food Research Institute)
Kim, Min Jung (Research Group of Natural Materials and Metabolism, Korea Food Research Institute)
Jung, Samooel (Division of Animal and Dairy Science, Chungnam National University)
Yong, Hae In (Research Group of Food Processing, Korea Food Research Institute)
Choi, Yun-Sang (Research Group of Food Processing, Korea Food Research Institute)
Publication Information
Journal of Animal Science and Technology / v.62, no.4, 2020 , pp. 553-564 More about this Journal
Abstract
The present study investigated the effects of duck skin gelatin and carrageenan on the quality of semi-dried restructured jerky. Restructured jerky was prepared as follows: G0 (control, without duck skin gelatin and carrageenan), G0C (0.3% carrageenan), G0.5 (0.5% duck skin gelatin), G0.5C (0.5% duck skin gelatin and 0.3% carrageenan), G1 (1.0% duck skin gelatin), and G1C (1.0% duck skin gelatin and 0.3% carrageenan). The moisture content was the highest for the semi-dried restructured jerky from G0.5C and G1C groups, which showed the lowest for shear force value (p < 0.05). The processing yield of semi-dried restructured jerky with carrageenan was higher compared to that of the control group (p < 0.05). The rehydration capacities of G0.5, G0.5C, and G1C groups were significantly higher than the rehydration capacity of the control group (p < 0.05). Water activity, lightness, yellowness, flavor score, texture score, and overall acceptability were the highest (p < 0.05) for the semi-dried restructured jerky from the G1C group. No significant (p > 0.05) difference was observed in appearance score among restructured jerky prepared from duck skin gelatin and carrageenan. Thus, the addition of 1.0% duck skin gelatin and 0.3% carrageenan to semi-dried restructured jerky formulations results in the optimization of quality characteristics.
Keywords
Semi-dried restructured jerky; Duck skin gelatin; Carrageenan; Shear force; Overall acceptability;
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Times Cited By KSCI : 14  (Citation Analysis)
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