The purpose of this study is to examine the moisture sorption characteristics of sun-dried and refined salts and the effect of salt addition on quality characteristics of pork jerky. For this purpose, to investigate the physicochemical characteristics and to investigate moisture sorption characteris...
The purpose of this study is to examine the moisture sorption characteristics of sun-dried and refined salts and the effect of salt addition on quality characteristics of pork jerky. For this purpose, to investigate the physicochemical characteristics and to investigate moisture sorption characteristic according to the relative humidity. In addition, investigated the effect of salt addition on quality characteristics of pork jerky. The results of this study were as follows : 1. Physicocemical characteristics of sun-dried and refined salts sun-dried salt was appeared higher moisture content, water activity and alkalinity than refined salt. Refined salt was appeared higher Ash and NaCl contents than sun-dried salt. In case of mineral contents, sun-dried salt was higher calcium, magnesium and potassium content than refined salt. 2. Moisture sorption characteristics of sun-dried and refined salts The moisture sorption characteristics of sun-dried and refined salts were investigated by measuring increased moisture contents and sorption isotherms for 120 days. Moisture sorption tendency was significantly different according to salt samples. Moisture sorption of sun-dried and refined salts occurred respectively relative humidity 43%, 81%. Initial increased moisture contents of relative humidity 81% were sun-dried salt more than refined salt. But refined salt was more than sun-dried salt after 60 days. 3. Quality characteristics of pork jerky prepared with sun-dried and refined salts. we investigated quality characteristics such as, moisture content, fat content, ash content, water activity, pH, color, textural property, sensory evaluation, of pork jerky prepared with different salt and curing concentration(S1:Sun-dried salt 1%, S3:Sun-dried salt 3%, S5:Sun-dried salt 1%, R1:Refined salt 1%, R3:Refined salt 3%, R5:Refined salt 5%). Compared to control, Quality characteristics of pork jerky were affected by type of salts and concentration of curing solution.
The purpose of this study is to examine the moisture sorption characteristics of sun-dried and refined salts and the effect of salt addition on quality characteristics of pork jerky. For this purpose, to investigate the physicochemical characteristics and to investigate moisture sorption characteristic according to the relative humidity. In addition, investigated the effect of salt addition on quality characteristics of pork jerky. The results of this study were as follows : 1. Physicocemical characteristics of sun-dried and refined salts sun-dried salt was appeared higher moisture content, water activity and alkalinity than refined salt. Refined salt was appeared higher Ash and NaCl contents than sun-dried salt. In case of mineral contents, sun-dried salt was higher calcium, magnesium and potassium content than refined salt. 2. Moisture sorption characteristics of sun-dried and refined salts The moisture sorption characteristics of sun-dried and refined salts were investigated by measuring increased moisture contents and sorption isotherms for 120 days. Moisture sorption tendency was significantly different according to salt samples. Moisture sorption of sun-dried and refined salts occurred respectively relative humidity 43%, 81%. Initial increased moisture contents of relative humidity 81% were sun-dried salt more than refined salt. But refined salt was more than sun-dried salt after 60 days. 3. Quality characteristics of pork jerky prepared with sun-dried and refined salts. we investigated quality characteristics such as, moisture content, fat content, ash content, water activity, pH, color, textural property, sensory evaluation, of pork jerky prepared with different salt and curing concentration(S1:Sun-dried salt 1%, S3:Sun-dried salt 3%, S5:Sun-dried salt 1%, R1:Refined salt 1%, R3:Refined salt 3%, R5:Refined salt 5%). Compared to control, Quality characteristics of pork jerky were affected by type of salts and concentration of curing solution.
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