Properties of an Extruded Jerky‐type Meat Snack Containing Potato Flour

Abstract

Extruded, nutritious, jerky‐type products prepared from potato flour combined with either partially defatted chopped beef (PDCB), mechanically separated chicken (MSC) or chicken thigh and leg meat (C) and flavored with three levels (0.5, 1.0, 1.5%) of chile powder were evaluated for textural properties, microbial, and nutritional content. Energy required to shear extrudates from C increased with the addition of more chile powder while extrudates from PDCB required more energy for tensile strength at the lower levels of chile powder. Energy required to pull apart C jerky‐type extrudates (tensile strength) increased with an added level of chile powder while the opposite was found for PDCB indicating that chile may enhance or decrease binding capability. Extrudates composed of PDCB were higher in protein, lower in fat, and contained more iron than C and MSC extrudates. Several raw ingredients were found to have high microbial counts. Extrusion processing resulted in low microbial counts in the finished products.

A Research Note Characteristics of Expanded Extrudates Containing Nonmeat Ingredients and Lamb, Pork, or Beef

“…A large batch (5 kg) of the raw material blend containing a given meat type was extruded continuously, rather than sequentially extruding a small batch of each treatment in replicate, and extrudates of each blend were mixed well after drying, as explained subsequently. When using a bench-type extruder, as in this study, it is not uncommon for an extrusion run to use less than 500 g raw material blend [e.g., 200 g (Ba-Jaber et al 1993) and 300 g (Ray et al 1996)], i.e., less than one-tenth of what we used for the single-run extrusion of each blend. All three blends were extruded within the same day.…”

Development of chicken meat caruncles on the basis of sensory attributes: process optimization using response surface methodology

“…Various scientific studies have documented the development of shelf-stable meat based snacks using different cooking methods viz. Processing technology and extension of shelflife of shelf-stable chicken meat biscuits and noodles (Sahoo et al 2011), chicken snacks using spent hen meat, rice flour and sodium caseinate (Singh et al 2011), chicken snack sticks using spent hen meat, oat meal and ragi flour in different proportions (Kale et al 2010), ready-to-eat chicken kebab mix using Box-Behnken design of response surface methodology (Modi et al 2007), extruded blends of catfish flesh using a single-screw extruder (Rhee et al 2004), cabrito snack stick using goat meat with different levels of soy protein concentrate (Cosenza et al 2003), popped cereal snacks using different proportions of spent hen meat, corn starch and potato starch (Lee et al 2003), chicken chips by deep fat frying (Sharma and Nanda 2002), meat papads using 50:50 rice flour and turkey meat (Berwal et al 1996), highly nutritious jerkytype extruded products using potato flour with beef/chicken and chile powder (Ray et al 1996), extruded beef blends using Response surface methodology (Park et al 1993), snack dips using a combination of ham, bacon or pepperoni with added sour cream, unflavored yogurt and tofu (Defreitas and Molins 1988) etc.…”