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KMID : 1134820200490060625
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 6 p.625 ~ p.630
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Quality Characteristics of HMR-Type Pork Restructured Jerky with Various Levels of Mustard Powder
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Hong Jong-Hwan
Park Shin-Young
Lee Sol-Hee
Kim Hack-Youn
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Abstract
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This study analyzed the quality characteristics of pork restructured jerky with various levels of mustard powder (0%, 1%, 2%, and 3%). The quality characteristics included proximate composition, pH, color, dry-yield, water holding capacity (WHC), shear-force, 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity, and ferric reducing antioxidant power assay (FRAP). The moisture contents of the samples containing the mustard powder were significantly higher than the control (P<0.05). The before and after dried pH and shear force of the samples decreased with increasing mustard powder content. The WHC and dry-yield increased with increasing mustard powder content. The DPPH free radical scavenging activity and FRAP of the samples increased significantly with increasing mustard powder content (P<0.05). In conclusion, 3% mustard powder is suitable for HMR-type pork restructured jerky.
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KEYWORD
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antioxidant, mustard, pork, quality, jerky
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