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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2016.1
- 수록면
- 326 - 334 (9page)
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This study was carried out to develop jerky product utilizing spent hen meat. Manipulation of water activity (a<sub>w</sub>) of semi-dried meat with the addition of humectants (glycerol and sorbitol at the concentration of 0, 10, and 15%) and roasting process were applied to enhance quality of jerky product. After spent hen meat was ground, formulated, reformed and then dried in convection oven at 85℃ for 2 h followed by 60℃ for 1 h, all jerky samples showed values of a<sub>w</sub> ≤0.85 with total aerobic bacteria, yeast and mold and Staphylococcus aureus counts were reduced to undetectable levels. Moreover, the results showed that the 15% glycerol added jerky showed superior quality, indicated by the lowest a<sub>w</sub>, low protein aggregation as evaluated by sorption isotherm and the lowest shear value as compared to sorbitol added and control samples (p<0.05). Regardless effect of humectant, roasting could improve the quality of the jerky via enhanced sensory attributes by increasing color, appearance, flavor and overall acceptability scores (p<0.05). Therefore, spent hen meat could be used as a potential raw material for jerky in which soft product texture obtained by the addition of glycerol and intense flavor resulted from roasting process after drying, leading to sensory acceptance.
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참고문헌 (37)
참고문헌 신청
Ajuyah, A. O. / 1992 / Yield, lipid, cholesterol and fatty acid composition of spent hens fed full-fat oil seeds and fish meal diets / J. Food Sci 57:338~341
Allen, K. / 2007 / Evaluation of high humidity and wet marinade methods for pasteurization of jerky / J. Food Sci 72:351~355
AOAC / 2012 / The Official Methods of Analysis / Association of Official Analytical Chemists
Bacteriological Analytical Manual (BAM) / Aerobic plate count
Bacteriological Analytical Manual (BAM) / Staphylococcus aureus
Allen, K. / 2007 / Evaluation of high humidity and wet marinade methods for pasteurization of jerky / J. Food Sci 72:351~355
AOAC / 2012 / The Official Methods of Analysis / Association of Official Analytical Chemists
Bacteriological Analytical Manual (BAM) / Aerobic plate count
Bacteriological Analytical Manual (BAM) / Staphylococcus aureus
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