Physicochemical and Sensory Properties of Restructured Jerky with Four Additives

Ku, Su Kyung; Park, Jong Dae; Lee, Nam Hyuck; Kim, Hee-Ju; Kim, Young Boong

doi:10.5851/kosfa.2013.33.5.572

Cited by 7 publications

(5 citation statements)

References 31 publications

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“…Jerky also has several benefits such as; being light, portable, and rich in nutrients, which has led to a recent increase in consumption due to the expansion of its purpose of use into sports and outdoor products ( Choi et al , 2008 ). Contrary to the traditional manufacturing method which used the whole muscle, recently, restructuring method has been widely used to utilize various raw materials, low price parts, ( Choi et al ., 2008 ) and to readily add functional materials and non-meat sources ( Han, 2011 ; Ku et al ., 2013 ).…”

Section: Introductionmentioning

confidence: 99%

Effects of Mechanically Deboned Chicken Meat (MDCM) and Collagen on the Quality Characteristics of Semi-dried Chicken Jerky

Song¹,

Choi²,

Choi³

et al. 2014

Korean Journal for Food Science of Animal Resources

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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 semi-dried 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.

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Section: Introductionmentioning

confidence: 99%

Effects of Mechanically Deboned Chicken Meat (MDCM) and Collagen on the Quality Characteristics of Semi-dried Chicken Jerky

Song¹,

Choi²,

Choi³

et al. 2014

Korean Journal for Food Science of Animal Resources

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“…Water activity is one of the important factors related to the classification standard for dehydrated food. In general, the water activity of semi-dried food usually ranges from 0.60-0.90, which is considered to be relatively safe against microorganisms ( Ku et al ., 2013 ). The effects of replacing sucrose with sugar alcohols on the water activity and moisture content of the semi-dried jerkies are shown in Table 2 .…”

Section: Resultsmentioning

confidence: 99%

Effects of Replacing Sucrose with Various Sugar Alcohols on Quality Properties of Semi-dried Jerky

Jang¹,

Kim²,

Hwang³

et al. 2015

Korean Journal for Food Science of Animal Resources

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The objective of this study was to investigate the effects of replacing sucrose with sugar alcohols (sorbitol, glycerol and xylitol) on the quality properties of semi-dried jerky. Total 7 treatments of jerkies were prepared as follows: control with sucrose, and treatments with 2.5 and 5.0% of sucrose replaced by each sugar alcohol, respectively. Drying yield, pH, water activity, moisture content, shear force, myofibrillar fragmentation index (MFI), 2-thiobarbituric acid reactive substance (TBARS) value, sugar content, and sensory evaluation were evaluated. Xylitol slightly decreased the pH when compared to the other sugar alcohols (p>0.05). The water activity of the semi-dried jerky was significantly reduced by treatment with glycerol and xylitol (p<0.05). The moisture content of semi-dried jerky containing various sugar alcohols was significantly higher than that of the control (p<0.05), while replacing sucrose with glycerol yielded the highest moisture content. The shear force of semi-dried jerky containing sugar alcohols was not significantly different for the sorbitol and glycerol treatments, but that replacing sucrose with 5.0% xylitol demonstrated the lowest shear force (p<0.05). The TBARS values of semi-dried jerkies with sugar alcohols were lower than the control (p<0.05). The sugar content of the semi-dried jerkies containing sorbitol and glycerol were lower than the control and xylitol treatment (p<0.05). In comparison with the control, the 5.0% xylitol treatment was found to be significantly different in the sensory evaluation (p<0.05). In conclusion, semi-dried jerky made by replacement with sugar alcohols improved the quality characteristics, while xylitol has applicability in manufacturing meat products.

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“…25 [3,4]; [2,16]; [5,7,[17][18][19]; [20,21]; [8,22]; [23,24]; , [25]; [26,27]; [6]; [28]; [29]; [30]; [31]; [25]; [32] Additive substances and their effect 2007-2022 8 [33]; [34]; [35]; [36]; [37]; [38]; [39]; [40] Beef Jerky Processing and Storage 2020-2021 2 [41];; [42];…”

Section: -2023mentioning

confidence: 99%

“…The additional components not only contribute to the enhanced flavour and safety of the finished meat products, but they also have the potential to contribute to the health benefits of the meat products. Ku, et al [35] demonstrated that the restructured jerky that contained glutinous rice flour, potato starch, soybean, and acorn powder was able to effectively reduce the amount of moisture content, water activity, thiobarbituric acid reactive substances (TBARS), and damp yield. According to the results of the sensory evaluations, the product samples that contained 9% glutinous rice flour, potato starch, and chestnut powder had the highest overall approval.…”

Section: Additive Substances and Their Effectmentioning

confidence: 99%

A Review of Beef Jerky and Its Microbiological Characteristics

Susilo,

Pratomo,

Sulistyawati

2024

E3S Web Conf.

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Because of its long shelf life, flavor, and health benefits, dried beef must be preserved if we are to fight the world’s food shortage. Several factors, including urbanization, rising living standards, and shifting lifestyles, are driving up demand for processed beef products globally. Customers who purchase processed beef products can enjoy delicious, easyto-prepare meals. Some common examples of air-dried meat products that are readily available in the market today are jerky, biltong, cured ham, and pastirma. This paper attempts to perform a review of the literature regarding the jerky’s manufacturing processes and biochemical changes. To guarantee the safety of jerky products, it is essential to understand how microorganisms affect the preservation of flavor and to cater to consumers’ preferences and health concerns. To provide a wider range of safer products and extend the shelf life of these items, future research should put a priority on improving the efficiency of jerky production.

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Physicochemical and Sensory Properties of Restructured Jerky with Four Additives

Cited by 7 publications

References 31 publications

Effects of Mechanically Deboned Chicken Meat (MDCM) and Collagen on the Quality Characteristics of Semi-dried Chicken Jerky

Effects of Mechanically Deboned Chicken Meat (MDCM) and Collagen on the Quality Characteristics of Semi-dried Chicken Jerky

Effects of Replacing Sucrose with Various Sugar Alcohols on Quality Properties of Semi-dried Jerky

A Review of Beef Jerky and Its Microbiological Characteristics

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