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KMID : 1007520090180040985
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Food Science and Biotechnology
2009 Volume.18 No. 4 p.985 ~ p.990
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Optimization of Drying Temperature and Time for Pork Jerky Using Response Surface Methodology
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Yang Han-Sul
Kang Sung-Won
Jeong Jin-Yeon
Chun Ji-Yeon
Joo Seon-Tea
Park Gu-Boo
Choi Sung-Gil
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Abstract
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Response surface methodology (RSM) was applied to determine the optimum drying conditions for pork jerky.The physicochemical properties of pork jerky, such as final moisture content, water activity (Aw), pH, and shear force wereinvestigated. In addition, sensory characteristics of pork jerky were evaluated and were used as a parameter for determiningthe optimum condition. Pork jerky samples were dried at different temperatures between 40 to 80oC for the time ranged from0 to 10 hr. The predicted values for moisture content, Aw, and shear force of dried pork samples were in good agreement withthe experimental values with correlation coefficients (R2) of 0.95, 0.96, and 0.97, respectively. Both drying temperature andtime significantly (p<0.01) affected moisture content, Aw, pH, and shear force and their interactions were also significant atp<0.01 except for Aw. RSM showed the optimum drying conditions for pork jerky, based on moisture content, shear force,and sensory evaluation to be 65-70oC for 7-8 hr.
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KEYWORD
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pork jerky, drying condition, optimization, response surface methodology (RSM), textural property
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