Please use this identifier to cite or link to this item:
標題: Improving texture and storage stability of Chinese-Style pork jerky by the addition of humectants
作者: Chen, W.S.
Liu, D.C.
Chen, M.T.
Ockerman, H.W.
關鍵字: Chinese-Style pork jerky;humectant;glycerol;sorbitol;texture;glycerol;meat
Project: Asian-Australasian Journal of Animal Sciences
期刊/報告no:: Asian-Australasian Journal of Animal Sciences, Volume 13, Issue 10, Page(s) 1455-1460.
Chinese-style pork jerky with different levels (3, 6 and 9%) of glycerol or sorbitol were prepared. Moisture content, water activity (a(w)) and shear value decreased with the addition of glycerol or sorbitol. During storage at 28 degrees C, thiobarbituric acid (TBA) value of all samples declined with the addition of glycerol or sorbitol during storage time. After storage at room temperature (28 degrees C) for 180 days, the volatile basic nitrogen (VBN) of all treated products were less than the control group. In addition, the mold and yeast growth were inhibited slightly with the addition of glycerol or sorbitol. The absorption isotherm of pork jerky with different levels of glycerol at 25 degrees C had an a, above 0.75, and moisture contents at 6 and 9% which were higher than the control group. The moisture content was less than the control group with the addition of sorbitol. The chewiness desirability score of pork jerky with 6% glycerol was higher than the other treatments. However, no differences in hardness desirability score due to treatments were detected by sensory panelists.
ISSN: 1011-2367
Appears in Collections:動物科學系

Show full item record

Google ScholarTM


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.