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논문 기본 정보

자료유형
학술저널
저자정보
Song, Dong-Heon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Choi, Ji-Hun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Choi, Yun-Sang (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Kim, Hyun-Wook (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Hwang, Ko-Eun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Kim, Yong-Jae (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Ham, Youn-Kyung (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
저널정보
한국축산식품학회 한국축산식품학회지 한국축산식품학회지 제34권 제6호
발행연도
2014.1
수록면
727 - 735 (9page)

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초록· 키워드

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This study was conducted to determine the effects of using mechanically deboned chicken meat (MDCM) and collagen on quality characteristics of semi-dried chicken jerky. In experiment I, semi-dried chicken jerky was prepared with the replacement of chicken breast with MDCM (0, 10, 20, and 30%). The pH value of the jerky formulated with only chicken breast was 5.94, while the replacement of chicken breast with MDCM significantly increased the pH (p<0.05). The protein content and shear force of the jerkies decreased with increasing amounts of MDCM, whereas the fat, ash content and processing yield showed the opposite tendency (p<0.05). Replacement with up to 10% MDCM had no adverse effects on the sensory characteristics of the semi-dried chicken jerky. In experiment II, four levels of pork collagen (0, 1, 2, and 3%) were added to the semi-dried chicken jerky formulated with 90% chicken breast and 10% MDCM. The addition of collagen increased the moisture content, but decreased the ash content of the jerkies produced (p<0.05). The processing yield of the jerkies increased with increasing added amounts of collagen (p<0.05). It was found that the jerkies formulated with 0-2% collagen had significantly higher overall acceptance score than those prepared with 3% collagen (p<0.05). In conclusion, MDCM and collagen could be useful ingredients to reduce the production cost and improve the processing yield of semidried chicken jerky. The optimal levels of MDCM and collagen which could be added without adverse effects on the sensory characteristics were up to 10% and 2%, respectively.
#collagen #mechanically deboned chicken meat #MDCM) #semi-dried chicken jerky

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참고문헌 (30)

참고문헌 신청
Ahn, D. U / 1989 / Effects of sodium chloride, phosphate, and dextrose on the heat stability of purified myoglobin, hemoglobin, and cytochrome c / Poultry Sci 68:1218~1225 google schola Allen, K / 2007 / Evaluation of high humidity and wet marinade methods for pasteurization of jerky / J. Food Sci 72:C351~C355 google schola AOAC / 2000 / Official methods of analysis / Association of Official Analytical Chemists google schola American Society for Testing and Materials / 1981 / Guidelines for the selection and training of sensor and panel members / ASTM STP 758 :3~33 google schola Brewer, S / 2004 / Irradiation effects on meat color-A review / Meat Sci 68:1~17 google schola

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