Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/45192
DC FieldValueLanguage
dc.contributor.authorChen, W.S.en_US
dc.contributor.author劉登城zh_TW
dc.contributor.authorLiu, D.C.en_US
dc.contributor.authorChen, M.T.en_US
dc.contributor.authorOckerman, H.W.en_US
dc.date2000zh_TW
dc.date.accessioned2014-06-06T08:14:40Z-
dc.date.available2014-06-06T08:14:40Z-
dc.identifier.issn1011-2367zh_TW
dc.identifier.urihttp://hdl.handle.net/11455/45192-
dc.description.abstractChinese-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.en_US
dc.language.isoen_USzh_TW
dc.relationAsian-Australasian Journal of Animal Sciencesen_US
dc.relation.ispartofseriesAsian-Australasian Journal of Animal Sciences, Volume 13, Issue 10, Page(s) 1455-1460.en_US
dc.subjectChinese-Style pork jerkyen_US
dc.subjecthumectanten_US
dc.subjectglycerolen_US
dc.subjectsorbitolen_US
dc.subjecttextureen_US
dc.subjectglycerolen_US
dc.subjectmeaten_US
dc.titleImproving texture and storage stability of Chinese-Style pork jerky by the addition of humectantsen_US
dc.typeJournal Articlezh_TW
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextno fulltext-
item.grantfulltextnone-
item.cerifentitytypePublications-
item.languageiso639-1en_US-
item.openairetypeJournal Article-
Appears in Collections:動物科學系
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