Improving texture and storage stability of Chinese-Style pork jerky by the addition of humectants

Abstract

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.