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KMID : 1024620100300020198
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Food Science of Animal Resources
2010 Volume.30 No. 2 p.198 ~ p.205
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Effects of Kimchi Powder on Quality Characteristics of Semi-dried Pork Jerky
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An Kwang-Il
Choi Ji-Hun
Choi Yun-Sang
Han Doo-Jeong
Kim Hack-Youn
Lee Mi-Ai
Kim Si-Young
Kim Tae-Hyun
Kim Cheon-Jei
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Abstract
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This study was carried out to investigate the effects of kimchi powder addition on the quality properties of semi-dried pork
jerky. Jerky was unamended (control) or was amended with dried kimchi powder to a concentration of 1% (T1), 2% (T2) or
3% (T3). The contents of moisture and ash were the highest in the T3 treatment. The protein content was highest in the
control, but there was no significant difference in the fat content. The control exhibited the highest pH value, whereas T2
exhibited the lowest metmyoglobin content. The dry yield and water activity of T2 treatment were highest. There was no
significant difference in the thiobarbituric acid value. Shear force was highest in the control. Overall, T2 produced a product
with the best sensory evaluation results.
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KEYWORD
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jerky, kimchi, kimchi powder, semi-dried, restructured
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