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http://dx.doi.org/10.5536/KJPS.2015.42.4.327

Effects of Chicken Feet Gelatin on Physicochemical and Sensory Properties of Restructured Chicken Jerky  

Kim, Hack-Youn (Dept. of Animal Resources Science, Kongju National University)
Lee, Jong-Wan (Dept. of Animal Resources Science, Kongju National University)
Kim, Ji-Hyuk (Dept. of Animal Resources Science, Kongju National University)
Kim, Gye-Woong (Dept. of Animal Resources Science, Kongju National University)
Publication Information
Korean Journal of Poultry Science / v.42, no.4, 2015 , pp. 327-333 More about this Journal
Abstract
This study aimed to investigate the effect of chicken feet gelatin on physicochemical and sensory properties of restructured chicken jerky. Chicken feet swollen with hydrochloric solution (0.1 N HCl) were neutralized with flowing tap water, and gelatin was extracted with hot water at $75^{\circ}C$. The obtained chicken feet gelatin was dehydrated via freeze-drying. Restructured chicken jerky samples were prepared by adding the following amount of chicken feet gelatin 0%, 1%, 2%, 3%. The moisture and protein content of samples increased with an increased chicken feet gelatin. In addition, the drying yield of the samples increased with an increase in chicken feet gelatin. However, the shear force of samples significantly decreased with the increasing chicken feet gelatin content and the shear force of the control samples was the highest (P<0.05). No significant differences, except for color, were observed in the sensory analysis among the treatments. Therefore, usages of chicken feet gelatin can provide improved quality characteristics of restructured chicken jerky.
Keywords
chicken jerky; gelatin; chicken feet; restructured;
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Times Cited By KSCI : 2  (Citation Analysis)
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