• Journal of Radiation Industry
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• v.5 no.4
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• pp.383-391
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• 2011

This study was conducted to investigate the applicability of gamma irradiation for improving the quality of paprika and Japanese apricot extract-treated nitrite free pork jerky. Pork jerky was gamma-irradiated at 0, 3, 5, 7 and 10 kGy and physiochemical properties such as proximate composition, 2-thiobarbituric acid (TBARS) values, color stability, texture, and sensory property were then evaluated. The results showed that the treatment of paprika and Japanese apricot extract to the pork jerky increased Hunter color value and texture property and at the same time decreased TBARS values. When gamma irradiated, natural pigment extract-treated pork jerky did not produce any change in its proximate composition (moisture, crude protein, crude lipid contents), and TBARS values. However, the redness (a-value) of pork jerky increased as the irradiation dose increased, whereas shear force of pork jerky was decreased. Sensory result showed that gamma irradiation induced to decrease the sensory scores. Therefore, these results suggest that gamma irradiation and the addition of paprika and Japanese apricot extracts could be an effective mean to improve color and texture of restructured pork jerky without use of nitrite.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.81-86
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• 2007

This study was conducted to evaluate the quality characteristics of pork jerky added with the extracts of paprika (Capsicum annuum L.) and Japanese apricot (Prunus mume Sieb. et Zucc.). Color stability, lipid oxidation, texture, and consumer acceptability of the pork jerky were also compared before and after storage of 70 days. The pork jerky added with 0.5% paprika extract and 3.5% Japanese apricot extract had the highest score for overall acceptability. The redness (a-value) of the pork jerky added with the natural extracts had a similar level as the one with nitrite. The extracts of paprika and Japanese apricot were also effective in inhibiting the lipid oxidation of the pork jerky during storage. In texture measurement, the total shear force of the natural extracts-treated sample was lower than that of control (the natural extracts-untreated samples). All sensory properties of the pork jerky were significantly (p<0.05) improved by the addition of the natural extracts. The results of this study indicated that the extracts of paprika and Japanese apricot could be used as natural agents for retarding color and lipid oxidations.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.1056-1062
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• 2008

To evaluate the effect of irradiation on restructured pork jerky containing paprika and Japanese apricot extracts, the quality of protein was determined in vitro based on the formation of trypsin indigestible substrate inhibitor (TIS) and the computed protein efficiency ratio (C-PER) as determined based on the protein digestibility and amino acid analysis. In addition, we compared the effects of electron beam irradiation to those of gamma irradiation. Approximately 3% of the moisture content of pork jerky was reduced in response to irradiation with 3kGy administered using an electron beam however, no additional reduction was observed in samples that were subjected to higher doses of irradiation. In addition, there were no notable differences in the crude protein and fat content of pork jerky samples that were subjected to irradiation, regardless of dose. Furthermore, the total amino acids profiles did not change in response to electron beam irradiation. However, the in vitro protein digestibility increased by 7% in response to 3kGy of electron beam irradiation and 5kGy of gamma irradiation, but no significant changes in digestibility were not observed in response to treatment with higher doses. TIS quantified as trypsin inhibitors were formed in response to irradiation using the electron beam (3kGy) and gamma rays (5kGy), although there was a slight reduction in the production of TIS inhibitors in samples irradiated with higher doses. Moreover, only samples irradiated with 10kGy (electron beam and gamma ray) showed higher TBA values than those of the control samples. Finally, the C-PERs $(2.50{\sim}2.60)$ were greater in all of the irradiated pork jerky samples than in the control samples (2.22). Taken together, these results suggest that electron beam irradiation and the incorporation of extracts (paprika and Japanese apricot) may be useful methods of improving the nutritional quality of pork jerky.