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KMID : 1134820160450091333
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 9 p.1333 ~ p.1337
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Development of Restructured Chicken Thigh Jerky Added with Red Pepper Seed Powder
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Lee Jeong-Ah
Kim Hack-Youn
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Abstract
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This study aimed to investigate the effects of red pepper seed powder on the physicochemical properties (pH, CIE color value, water holding capacity, dry yield, proximate composition, and shear force) of restructured chicken thigh jerky. The restructured chicken thigh jerky samples were prepared with the following amounts of red pepper seed powder [0% (control), 1%, 2%, and 3%]. Moisture contents of samples containing red pepper seed powder were significantly higher than those of control (P<0.05). The lightness, redness, and yellowness of samples an increased with an increase in red pepper seed powder. Water holding capacity and dry yield of samples increased with increasing concentration of red pepper seed powder. However, shear force of samples showed a downward trend with increasing red pepper seed powder level. The sensory evaluation of samples containing 3% red pepper seed powder were highest. The results indicate that red pepper seed powder could be enhance the physicochemical properties of restructured chicken thigh jerky.
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KEYWORD
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restructured jerky, red pepper seed, chicken, fiber, thigh
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