• Food Science of Animal Resources
• /
• v.32 no.6
• /
• pp.732-739
• /
• 2012

The aim of this study was to investigate the effect of chicken feet gelatin and wheat fiber levels on the quality characteristics properties of semi-dried chicken jerky. The obtained chicken feet gelatin swollen with hydrochloric solution (0.1 N HCl, pH $1.31{\pm}0.02$) was dehydrated via freeze-drying. Six formulations of chicken jerky that were prepared, based on the ratio of chicken meat, chicken feet gelatin and wheat fiber, were 100:0:0, 98:0:2, 99:1:0, 97:1:2, 98:2:0 and 96:2:2, respectively. The moisture content of semi-dried chicken jerky containing 2% wheat fiber was higher than that of jerky without the added fiber (p<0.05); moreover, an increase in the content of chicken feet gelatin also increased the moisture content. The drying yield of the samples increased with an increase in chicken feet gelatin. In addition, the drying yield of samples containing 2% wheat fiber was higher (p<0.05) than those without the added wheat fiber. However, the shear force of the samples significantly decreased with the increase in chicken feet gelatin content. Further, the shear force of the samples containing 2% wheat fiber was higher (p<0.05) than those without the added wheat fiber. No significant differences, except for color, were observed in the sensory analysis among the treatments.

• Food Science of Animal Resources
• /
• v.34 no.6
• /
• pp.727-735
• /
• 2014

This study was conducted to determine the effects of using mechanically deboned chicken meat (MDCM) and collagen on quality characteristics of semi-dried chicken jerky. In experiment I, semi-dried chicken jerky was prepared with the replacement of chicken breast with MDCM (0, 10, 20, and 30%). The pH value of the jerky formulated with only chicken breast was 5.94, while the replacement of chicken breast with MDCM significantly increased the pH (p<0.05). The protein content and shear force of the jerkies decreased with increasing amounts of MDCM, whereas the fat, ash content and processing yield showed the opposite tendency (p<0.05). Replacement with up to 10% MDCM had no adverse effects on the sensory characteristics of the semi-dried chicken jerky. In experiment II, four levels of pork collagen (0, 1, 2, and 3%) were added to the semi-dried chicken jerky formulated with 90% chicken breast and 10% MDCM. The addition of collagen increased the moisture content, but decreased the ash content of the jerkies produced (p<0.05). The processing yield of the jerkies increased with increasing added amounts of collagen (p<0.05). It was found that the jerkies formulated with 0-2% collagen had significantly higher overall acceptance score than those prepared with 3% collagen (p<0.05). In conclusion, MDCM and collagen could be useful ingredients to reduce the production cost and improve the processing yield of semidried chicken jerky. The optimal levels of MDCM and collagen which could be added without adverse effects on the sensory characteristics were up to 10% and 2%, respectively.

• Food Science of Animal Resources
• /
• v.31 no.2
• /
• pp.183-190
• /
• 2011

The objective of this study was to examine the effect of adding various humectants (konjac, egg albumin, and isolated soy protein) on the properties of semi-dried chicken jerky. Jerky samples were prepared as follows: control with no humectants and treatments with 0.05, 0.1, and 0.2% of added humectants. Adding the humectants influenced the increase in pH, processing yields, moisture contents, water activity, mechanical tenderness, and sensorial properties (tenderness, juiciness, and overall acceptability) of chicken jerky. Additionally, the konjac treatment most improved the yields, tenderness, and sensorial traits, among the humectant treatments tested. Furthermore, adding 0.1% konjac during jerky manufacture resulted in similar quality properties as adding 0.2% konjac.

• Korean Journal of Poultry Science
• /
• v.42 no.4
• /
• pp.327-333
• /
• 2015

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.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.9
• /
• pp.1333-1337
• /
• 2016

This study aimed to investigate the effects of red pepper seed powder on the physicochemical properties (pH, CIE color value, water holding capacity, dry yield, proximate composition, and shear force) of restructured chicken thigh jerky. The restructured chicken thigh jerky samples were prepared with the following amounts of red pepper seed powder [0% (control), 1%, 2%, and 3%]. Moisture contents of samples containing red pepper seed powder were significantly higher than those of control (P<0.05). The lightness, redness, and yellowness of samples an increased with an increase in red pepper seed powder. Water holding capacity and dry yield of samples increased with increasing concentration of red pepper seed powder. However, shear force of samples showed a downward trend with increasing red pepper seed powder level. The sensory evaluation of samples containing 3% red pepper seed powder were highest. The results indicate that red pepper seed powder could be enhance the physicochemical properties of restructured chicken thigh jerky.

• Culinary science and hospitality research
• /
• v.12 no.3 s.30
• /
• pp.237-250
• /
• 2006

This study was to investigate physicochemical and sensory evaluation properties of chicken jerky with pear, pineapple and kiwi extracts. Moisture content range was $25.87{\sim}27.55％$, and crude protein and crude fat turned out to satisfy the jerky standard. Degree of saline was $5.34{\sim}5.44％$, and that value showed lower level of T-1, T-2 and T-3 sample than C-1. The pH levels of the samples with fruit extracts were low, and, as the storage period was extended, they increased. The initial level of water activation was $0.732{\sim}0.756%$, which proved significant in the storage period(p<0.01). Hardness value of jerky products was $45.25{\sim}49.66{\times}10^5dyne/cm^2$, and the kiwi extract added jerky samples showed the lowest. Strength value range was $89.37{\sim}108.16{\times}10^5dyne/cm^2$, and the S-1 was the highest. It has significance between contrasting groups and comparing ones and among the storage periods(p<0.01). The color value of early jerky products showed 4.80, the highest, and the shape and the texture showed above 4.50, and the flavor was above 4.30, which became lower as the storage periods at normal temperature were extended.

• Journal of Life Science
• /
• v.30 no.12
• /
• pp.1042-1053
• /
• 2020

The physicochemical properties, antioxidant activity, color value, sensory evaluation, and sinigrin content of chicken breast jerky supplemented with Dolsan leaf mustard powder (DLMP) were evaluated over a period of 120 days. The control groups contained no DLMP, and the product groups contained 0.04 g (S-1, S-3) and 0.3 g (S-2, S-4) of DLMP. These samples were stored at 25℃ and 60℃ and then compared. The pH changes decreased at 25℃ and 60℃ over the storage period, with S-1 maintaining the highest pH value over the course of the experiment. The acid and peroxide values increased at room temperature and 60℃ but were better controlled in the DLMP-containing groups. Overall, the antioxidant activity of these products decreased during storage; the most marked reduction was observed in the control group, and the greatest activity was retained in S-2 and S-4. Hardness and gumminess were higher in the S-2 and S-4 groups and thus correlated with increased DLMP concentration. Sinigrin content also increased with increasing DLMP concentration. Product color remained similar at days 0 and 120 but underwent daily fluctuations over the course of the 120-day storage period. Sensory evaluation scores for color, flavor, taste, texture, and overall acceptability were highest for the S-2 and S-4 groups stored at 25℃. This suggests that higher concentrations of DLMP were more effective at retaining good quality characteristics for fried chicken breast jerky. This was facilitated by its suppression, which decreased changes in textural and color properties while increasing the antioxidant activity of these products.

• Food Science and Preservation
• /
• v.24 no.1
• /
• pp.84-92
• /
• 2017

Chicken breast jerky (CJ) was prepared by drying chicken breast at $50^{\circ}C$ for 9 hrs after marinating it in a various sweetening sauce including white sugar (WS), brown sugar (BS), rice syrup (RS), fructooligosaccharide (FO), pineapple concentrate (PC), Rubus coreanus extract (RCE), or honey (H), and its physicochemical and sensory properties were investigated. The CJ was found to contain 22.5-25.0% moisture, 41.0-46.6% protein, and 0.4-1.0% fat, which indicates that it could serve as a high-protein and low-fat snack. The type of sweeteners significantly affected the yield, pH, total viable cell count, and water activity of the CJ, showing ranges of 40.9-50.1%, 5.2-5.9, $2.5-6.2{\times}10^4CFU/g$, and 0.74-0.81, respectively. Both the water activity and pH were the lowest in CJ-RCE where of the highest in CJ-WS. The cohesiveness, springiness, and chewiness of the CJ significantly differed depending on the type of sweeteners (p<0.05). CJ-RCE showed the best taste and overall acceptability in a sensory test. After storage at $50^{\circ}C$ for 2 weeks, thiobarbituric acid reactive substance (TBARS) content (58.3 malondialdehyde (MDA) mg/kg) of CJ-RCE was much lower than those of control beef (75.6 MDA mg/kg) and pork jerky (98.0 MDA mg/kg), showing the good oxidative stability of CJ-RCE. Overall, marination in RCE sauce was suitable for the preparation of CJ with good quality in terms of its water activity, fat and protein contents, sensory property and oxidative stability.

• Journal of the Korean Society of Food Culture
• /
• v.37 no.3
• /
• pp.213-238
• /
• 2022

This study aims to investigate protein consumption market trends in Korea. Protein consumption was divided according to the protein source into meat, fishery, and plant-based protein. To accomplish the goal of this study, food purchase data from 525 households panels collected by the Rural Development Administration over the last 10 years were used. The results of the study showed an increase or decrease in protein consumption by protein type over the last 10 years, and a reason to explain this change has been suggested. Specifically, this study found a dramatic increase in the consumption of several proteins, including beef sirloin, beef tenderloin, seasoned beef & steak, pork belly, pork shoulder, pork neck, seasoned pork, pork cutlet, sweet and sour pork, canned ham, chicken drumstick, chicken breast, dak gangjeong, Chinese fried chili chicken, salmon, eel, abalone, squid, octopus, webfoot octopus, octopus minor, canned whelk, tofu, cold bean soup,and plant-based milk. Some items showed no increase in consumption (such as beef jerky, pork rib, sausage, bacon, whole raw chicken, cutlass fish, oyster, fish cake, crab stick, surimi sausage,and canned fishery), whereas a few items showed decreased consumption (e.g., mackerel, pollack, cod,and canned tuna)

• Food Science of Animal Resources
• /
• v.32 no.6
• /
• pp.695-705
• /
• 2012

Dietary fiber naturally present in various sources of cereals, legumes, fruits and vegetables plays a physiological role in human health, such as lowering cholesterol and blood pressure, improving blood glucose control in diabetes, helping with weight loss and management, and reducing cancer risk. In addition, dietary fibers have has been added as a functional food ingredient to food products to provide water-holding capacity, viscosity, gel-forming ability, and fat-binding capacity to food products. These beneficial characteristics of dietary fiber components can improve the image of meat products to be healthy and functional food products. This article reviews the concept and current definition of dietary fibers in food products along with their health benefits and functional characteristics. Dietary fibers from different sources like cereals, legumes, fruits, and vegetables and soluble dietary fibers have been applied as functional ingredients to various types of meat products, such as beef patties, ground beef and pork, pork and chicken sausages, meatballs, and jerky etc. Based on the application of dietary fibers to different types of meat products, possible future characteristics in selecting appropriate dietary fiber ingredients and their proper incorporation are explored to develop and produce healthy and functional meat products with high dietary fiber contents.