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초록보기
We investigated the properties of pork jerky prepared under various drying conditions. Drying conditions were control(80oC/210 min), T1 (55oC/60 min → 65oC/60 min → 72oC/90 min), and T2 (72oC/90 min → 65oC/60 min → 55oC/60 min),respectively. Water content and water activity (aw) were the lowest in control, while TBA values were the highest among allgroups (p p<0.05) lower than in T2 and CIE a*-value showed significantly(p<0.05) the highest in control. CIE b*-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, con-trol samples had greater hardness, cohesiveness, guminess, and chewiness values than the other treatments, but springi-ness values were the lowest (p<0.05). Controls had significantly (p<0.05) lower scores than the other treatments in allsensorial traits. Total bacterial counts in T2 were the lowest during drying process. Based on our findings, we conclude thatT2 conditions provided the most effective drying process.
권호기사
참고문헌 (29건) : 자료제공( 네이버학술정보 )
| 번호 | 참고문헌 | 국회도서관 소장유무 |
|---|---|---|
| 1 | (1995) Official methods of analysis. 16th ed, Association of Official analytical chemists, Washington D.C., USA | 미소장 |
| 2 | (2003) Effect of the relative humidity of drying air during the resting period on the composition and appearance of dry-cured ham surface, | 미소장 |
| 3 | (1997) Effects of temperature during the last month of ageing and salting time on dry-cured ham aged for six months, | 미소장 |
| 4 | (1998) The effect of green ham pH and NaCl concentration on cathepsin activities and sensory characteristics of dry-cured ham, | 미소장 |
| 5 | (1988) Perspectives on warmed-over flavor. Food Technol. 42, | 미소장 |
| 6 | (1996) Control of the dehydration process in production of intermediate moisture meat products: a review, | 미소장 |
| 7 | (2000) The effect of sodium chloride content and temperature on pork meat isotherms, | 미소장 |
| 8 | Fanco, I, (2002) Study on the biochemical changes during the processing of Androlla, a Spanish dry-cured pork sausage, | 미소장 |
| 9 | Water activity of Spanish intermediate-moisture meat products  |
미소장 |
| 10 | Garcia, F. A, (2001) Intermediate moisture meat product: biological evaluation of charqui meat protein quality, | 미소장 |
| 11 | Guerrero, L, (1999) The influence of meat pH on mechanical and sensory textural properties of dry-cured ham, | 미소장 |
| 12 | Baek, (1994) Quality changes of beef jerky during storage. Korean J. Animal Sci. 36, | 미소장 |
| 13 | Effect of Salt, Sugar and Storage Time on Microbiological, Chemical and Sensory Properties of Chinese Style Dried Pork |
미소장 |
| 14 | Intermediate moisture meats. In, (1981) Developments in Meat Science, | 미소장 |
| 15 | Lee, S. K, (1997) Effects of temperature and time on physicochemical properties of Korean goat meat jerky during drying, | 미소장 |
| 16 | L, (1987) Shelf stable product and intermediate moisture foods based on meat. In Water activity theory and application to food, Marcel Dekker Inc. | 미소장 |
| 17 | G, (1984) Progress in the biochemistry physiology and structure of meat. In Proceedings of the 30th European meeting of meat research workers, | 미소장 |
| 18 | Ruiz-Carrascal, J, (2000) Texture and appearance of dry-cured ham as affected by fat content and fatty acid composition, | 미소장 |
| 19 | Ruiz-Carrascal, J, (1998) Sensory characteristics of Iberian ham influence of processing time and slice location, | 미소장 |
| 20 | SAS, (1999) SAS/STAT Software. Release 8.1, SAS Institute Inc., Cary, NC, USA | 미소장 |
| 21 | Texture parameters of dry-cured ham m. biceps femoris samples dried at different levels as a function of water activity and water content |
미소장 |
| 22 | Shimokomaki, M, (1998) Charqui meats are hurdle technology meat products, | 미소장 |
| 23 | Song, H. H, (1997) The effects of glycerol rice syrup and honey on the quality and storage characteristics of beef jerky, M.S thesis, Konkuk Univ., Seoul, Korea | 미소장 |
| 24 | B. G, (1960) A distillation method for the quantitative determination of malonaldehyde in rancid foods. J. Am. Oil Soc. 37, | 미소장 |
| 25 | E. A. S, (1994) Quality parameters determination of charqui, | 미소장 |
| 26 | USDA , (2000) Food safety of jerky, United States Department of Agriculture, Washington D. C | 미소장 |
| 27 | Virgili, R, (1995) Sensory and texture quality of dry-cured ham as affected by endogenous cathepsin B activity and muscle composition, | 미소장 |
| 28 | Yang, C. Y , (2002) Evaluation of quality of the marketing jerky in domestic. I. Investigation of outward appearance, food additives, nutrient content and sanitary state, | 미소장 |
| 29 | 최홍식, (2004) 식품품질관리학, 신광출판사 | 미소장 |
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