Effects of Kimchi Powder on Quality Characteristics of Semi-dried Pork Jerky

An, Kwang-Il; Choi, Jeong-Hoo; Choi, Yun-Sang; Han, Doo-Jeong; Kim, Hack-Youn; Lee, Mi-Ai; Kim, Si-Young; Kim, Tae Hyun; Kim, Cheon-Jei

doi:10.5851/kosfa.2010.30.2.198

Cited by 18 publications

(17 citation statements)

References 27 publications

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“…These results agree with those of Thebaudin et al (1997), who indicated that the hardness of the meat product were improved when dietary fiber was added to the formulation. An et al (2010) reported that the hardness of semi-dry jerky decreased with the addition of kimchi fiber. According to García et al (2002), the presence of fruit fiber decreases the hardness of sausage because the fruit fiber reduces the water loss thus lowering the hardness.…”

Section: A -Dmentioning

confidence: 99%

Physicochemical Properties and Sensory Characteristics of Semi-dried Pork Jerky with Rice Bran Fiber

Kim¹,

Choi²,

Choi³

et al. 2010

Korean Journal for Food Science of Animal Resources

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This study evaluated the effects of rice bran fiber (RBF) on the quality of semi-dried pork jerky (SDPJ). SDPJ was supplemented with RBF at levels of 0 (control), 1, 2, and 3%. The addition of RBF at various levels affected the composition of SDPJ except for the fat content (p>0.05). The addition of RBF at a level higher than 2% increased the protein and ash contents of SDPJ (p<0.05). The addition of RBF at various levels also affected the physiochemical properties of SDPJ (p<0.05) except for water activity (p>0.05). Increased level of RBF increased the pH. The rancidity of SDPJ was increased (p<0.05) regardless of the RBF level, whereas the metmyoglobin content (%) of SDPJ was increased at a level higher than 2%. Increased level of RBF decreased the shear force (p<0.05) and the increased processing yield of SDPJ (p<0.05). Jerky made with 2% RBF scored highest for sensory properties, including color, tenderness, juiciness, and overall acceptability (p<0.05). These results indicate that SDPJ containing 2% RBF had the most acceptable quality characteristics, but further study is required to reduce the rancidity induced by the addition of RBF.

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Section: A -Dmentioning

confidence: 99%

Physicochemical Properties and Sensory Characteristics of Semi-dried Pork Jerky with Rice Bran Fiber

Kim¹,

Choi²,

Choi³

et al. 2010

Korean Journal for Food Science of Animal Resources

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“…The presence of antioxidants resulted in a significant decrease (16.25-18.47%) in the amounts of metmyoglobin developed during storage which was attributed to the strong antioxidant activity. An et al [19] evaluated the percent metmyoglobin of the pork jerky samples incorporated with different kimchi powder concentrations. It has been reported that the metmyoglobin contents (%) of the samples prepared with various kimchi powder levels (ranged from 81 to 83%) were significantly ( < 0.05) lower than that of control sample (85%) [19].…”

Section: Metmyoglobin Content Assaymentioning

confidence: 99%

“…An et al [19] evaluated the percent metmyoglobin of the pork jerky samples incorporated with different kimchi powder concentrations. It has been reported that the metmyoglobin contents (%) of the samples prepared with various kimchi powder levels (ranged from 81 to 83%) were significantly ( < 0.05) lower than that of control sample (85%) [19]. There was no significant difference between the amounts of metmyoglobin under the influence of natural extracts or BHT indicating that these natural extracts can be utilized as a substitute for BHT to prevent discoloration.…”

Section: Metmyoglobin Content Assaymentioning

confidence: 99%

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Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts

Gahruie

Hosseini

Taghavifard

et al. 2017

Journal of Food Quality

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In this study, the oxidative stability of beef burgers incorporated with Shirazi thyme, cinnamon, and rosemary extracts was compared with that of BHT-incorporated and antioxidant-free samples. The chemical composition, TBARS, metmyoglobin, pH, color, and microbial and sensory characteristics were evaluated during storage at −18 ∘ C for 2 months. The results indicated that Shirazi thyme and cinnamon extracts did not change the colorimetric properties significantly ( < 0.05). Incorporating natural antioxidants led to a significant ( < 0.05) reduction in TBARS (36.58-46.34%) and metmyoglobin (16.25-18.47%) as compared to control. Except for the control sample, total microbial counts of burgers were lower than the maximum allowed limit. Burgers formulated with Shirazi thyme revealed the lowest amount of total count. Regarding the sensory characteristics, the overall acceptability of different samples decreased in the order of cinnamon > BHT > Shirazi thyme > rosemary > control. Finally, the results showed that these plant extracts can be utilized as an alternative to synthetic antioxidants in formulation of burgers.

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“…Supposedly, this result is attributable to both the fact that dietary fiber lowers blood sugar by delaying absorption of sugar and also due to very low GI and antioxidant effects of stevioside used as a sugar substitute. It has been known that addition of antioxidant substances containing polyphe- [1][2][3][4][5] Abbreviations are the same as Table 1.…”

Section: Texture Analysis and Sensory Evaluationsmentioning

confidence: 99%

Effects of Dietary Fiber and Stevioside Mixture on Quality Attributes of Sausage and the Blood Properties of Rats

Kang¹,

Hong²

2012

Korean Journal for Food Science of Animal Resources

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This study was conducted to examine the physiochemical characteristics (PC) of a sausage with added dietary fiber and stevioside mixture, as well as the blood properties (BP) of rats with feeding of the sausage. There were no significant differences between the control and the treatments in the PC; in case of treatments, as additive contents of dietary fiber (1-3%) and stevioside (0.05-1.5%), redness (a * ) gradually increased, but yellowness (b * ) rapidly decreased (p<0.05). The pH level and water holding capacity (WHC) also tended to decrease. Thiobarbituric acid reactive substances (TBARS) were of little change. However, the texture of sensory evaluation and the adhesiveness of texture analysis had significantly low values (p<0.05). BP, such as blood sugar, high density lipoprotein (HDL) cholesterol, low density lipoprotein (LDL) cholesterol and triglyceride (TG), did not increase and total cholesterol (TC) actually decreased (p>0.05). However, body weights of rats increased with treatments. Overall, it is suggested that adding dietary fiber and stevioside mixture to sausages can moderately improve the redness, and also reduce the levels of sugar, cholesterol and neutral lipids in the blood without noticeably affecting the WHC, oxidant stability, appearance, and taste.

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Effects of Kimchi Powder on Quality Characteristics of Semi-dried Pork Jerky

Cited by 18 publications

References 27 publications

Physicochemical Properties and Sensory Characteristics of Semi-dried Pork Jerky with Rice Bran Fiber

Physicochemical Properties and Sensory Characteristics of Semi-dried Pork Jerky with Rice Bran Fiber

Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts

Effects of Dietary Fiber and Stevioside Mixture on Quality Attributes of Sausage and the Blood Properties of Rats

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