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KMID : 1024620100300060966
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Food Science of Animal Resources
2010 Volume.30 No. 6 p.966 ~ p.974
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Physicochemical Properties and Sensory Characteristics of Semi-dried Pork Jerky with Rice Bran Fiber
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Kim Tae-Hyun
Choi Yun-Sang
Choi Ji-Hun
Han Doo-Jeong
Kim Hack-Youn
Lee Mi-Ai
Shim So-Yeon
Paik Hyun-Dong
Kim Cheon-Jei
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Abstract
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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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KEYWORD
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semi-dried jerky, dietary fiber, rice bran fiber, shear force, sensory property
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