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KMID : 1024620070270010029
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Food Science of Animal Resources
2007 Volume.27 No. 1 p.29 ~ p.34
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Effects of Drying Conditions on Quality Properties of Pork Jerky
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Han Doo-Jeong
Jeong Jong-Youn
Choi Ji-Hun
Choi Yun-Sang
Kim Hack-Youn
Lee Mi-Ai
Lee Eui-Soo
Paik Hyun-Dong
Kim Cheon-Jei
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Abstract
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We investigated the properties of pork jerky prepared under various drying conditions. Drying conditions were control (/210 min), T1 (), and T2 (), respectively. Water content and water activity () were the lowest in control, while TBA values were the highest among all groups (p<0.05). CIE -value in T1 was significantly (p<0.05) lower than in T2 and CIE -value showed significantly (p<0.05) the highest in control. CIE -value in T2 were significantly higher (p<0.05) compared to the other treatments. Drying yields of pork jerky showed the lowest values in controls but highest in T2 jerky. In textual profile evaluations, control samples had greater hardness, cohesiveness, gumminess, and chewiness values than the other treatments, but springiness values were the lowest (p<0.05). Controls had significantly (p<0.05) lower scores than the other treatments in all sensorial traits. Total bacterial counts in T2 were the lowest during drying process. Based on our findings, we conclude that T2 conditions provided the most effective drying process.
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KEYWORD
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pork jerky, dry condition, quality properties, water activity
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