To investigate the effect of irradiation on restructured pork jerky with the extracts of paprika and Japanese apricot, the moisture, crude protein, crude lipid, 2-thiobarbituric acid (TBA) values, color stability, texture, and sensory analysis, in vitro protein qualities were determined by trypsin i...
To investigate the effect of irradiation on restructured pork jerky with the extracts of paprika and Japanese apricot, the moisture, crude protein, crude lipid, 2-thiobarbituric acid (TBA) values, color stability, texture, and sensory analysis, in vitro protein qualities were determined by trypsin indigestible substrate inhibitor (TIS) formation, and computed protein efficiency ratio (C-PER) using protein digestibility and amino acid analysis. The effect of electron beam also studied to compare with the those of gamma irradiation. About 3 % of moisture content was reduced in 3 kGy dose electron beam irradiated pork jerkys, but the additional reduction was not found in the higher doses irradiated samples. There was no obvious notable differences in crude protein and fat content of various dose irradiated pork jerky samples. Water content, crude protein and crude fat amount in pork jerky, which were irradiated by Y beam or electric beam, did not differ. Microbial testing revealed that both beams suppressed microbial growth and gamma beam was more effective than electric irradiation. Fatty acid rancidity in pork jerky due to the irradiation of electric beam and gamma beam increased as the storage increased a little, but the difference is not noteworthy. When color was measured, changes in brightness was not evident but increased in amount of electric beam and gamma beam increased the red of the sample. Electric beam was more effective in reducing shear force than gamma beam. Consumer sensory evaluation result indicated that the color and texture increased but the overall liking decreased. It can be caused by the off-flavor due to the irradiation. Profiles of total amino acid were not changed by electron beam irradiation compare to control. of In vitro protein digestibility was increased by 7% up to until 3 kGy irradiation of electron beam and 5 kGy of gamma irradiation, but significant changes of digestibility were not found in the higher dose irradiated samples. TIS quantified as trypsin inhibitor content were formed during the irradiation of electron beam (3 kGy) and gamma ray (5 kGy), but some reduction checked in the higher dose irradiated samples than those levels. Only 10 kGy dose irradiated both samples (electron beam and gamma ray) showed a higher TBA values compared to those of control and lower level irradiated samples. Better C-PERs (2.50~2.60) were obtained in all irradiated pork jerky samples than control (2.22). The results suggested that combination of electron beam irradiation and natural extracts (paprika and Japanese apricot) treatment could be useful means to improve protein quality of pork jerky.
To investigate the effect of irradiation on restructured pork jerky with the extracts of paprika and Japanese apricot, the moisture, crude protein, crude lipid, 2-thiobarbituric acid (TBA) values, color stability, texture, and sensory analysis, in vitro protein qualities were determined by trypsin indigestible substrate inhibitor (TIS) formation, and computed protein efficiency ratio (C-PER) using protein digestibility and amino acid analysis. The effect of electron beam also studied to compare with the those of gamma irradiation. About 3 % of moisture content was reduced in 3 kGy dose electron beam irradiated pork jerkys, but the additional reduction was not found in the higher doses irradiated samples. There was no obvious notable differences in crude protein and fat content of various dose irradiated pork jerky samples. Water content, crude protein and crude fat amount in pork jerky, which were irradiated by Y beam or electric beam, did not differ. Microbial testing revealed that both beams suppressed microbial growth and gamma beam was more effective than electric irradiation. Fatty acid rancidity in pork jerky due to the irradiation of electric beam and gamma beam increased as the storage increased a little, but the difference is not noteworthy. When color was measured, changes in brightness was not evident but increased in amount of electric beam and gamma beam increased the red of the sample. Electric beam was more effective in reducing shear force than gamma beam. Consumer sensory evaluation result indicated that the color and texture increased but the overall liking decreased. It can be caused by the off-flavor due to the irradiation. Profiles of total amino acid were not changed by electron beam irradiation compare to control. of In vitro protein digestibility was increased by 7% up to until 3 kGy irradiation of electron beam and 5 kGy of gamma irradiation, but significant changes of digestibility were not found in the higher dose irradiated samples. TIS quantified as trypsin inhibitor content were formed during the irradiation of electron beam (3 kGy) and gamma ray (5 kGy), but some reduction checked in the higher dose irradiated samples than those levels. Only 10 kGy dose irradiated both samples (electron beam and gamma ray) showed a higher TBA values compared to those of control and lower level irradiated samples. Better C-PERs (2.50~2.60) were obtained in all irradiated pork jerky samples than control (2.22). The results suggested that combination of electron beam irradiation and natural extracts (paprika and Japanese apricot) treatment could be useful means to improve protein quality of pork jerky.
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