Chicken breast jerky(CJ) was prepared by marination in different sauces varied by 7 sweetening ingredients (white sugar(WS), brown sugar(BS), rice syrup(RS), fructo-oligosaccharide(FO), pineapple concentrate(PC), Rubus coreanus extract(RE), and honey(H)) and drying at 50℃ for 9 h. Physicochemical an...
Chicken breast jerky(CJ) was prepared by marination in different sauces varied by 7 sweetening ingredients (white sugar(WS), brown sugar(BS), rice syrup(RS), fructo-oligosaccharide(FO), pineapple concentrate(PC), Rubus coreanus extract(RE), and honey(H)) and drying at 50℃ for 9 h. Physicochemical and sensory characteristics of the CJ were investigated and then oxidative stability of the selected CJ with the best quality was compared to beef(BJ) and pork jerky(PJ) during storage. The proximate compositions of the 7 kinds of CJ were 22.5-25.0% moisture, 41.0-46.6% crude protein, and 0.4-1.0% crude fat, indicating a high-protein and low-fat snack. Manufacturing yield of CJ was the highest for CJ-WS(CJ prepared with WS, 50.1%) and the order of CJ with RE(47.0%), BS(46.6%), RS(45.7%), H(44.2%), PC(43.8%), and FO(40.9%). CJ-RE showed the lowest water activity while CJ-WS was the highest. pH was lower in CJ-RE and -PC compared to the other CJ due to the contribution of organic acids present in fruit extracts. CJ showed ??color values of L 31.21-36.20, a 3.18-6.60, and b 6.21-10.70 indicating a yellowish dark red color. The texture properties of hardness and gumminess of CJ were not significantly different among CJ samples while cohesiveness, springiness, and chewiness showed a significant difference. The total viable cell counts of CJ ranged from 2.5-6.2×104 CFU/g. Flavor and taste were the best in CJ-RE in a sensory test. However, there was no significant difference among CJ samples. The CJ-RE stored at 50℃ for 2 wk showed the best oxidative stability compared with the BJ-RE and PJ-RE, resulting from 58.3, 75.6 and 98.0 mg TBARS/kg for CJ, BJ and PJ, respectively. In overall, CJ-RE showed the best quality based on low water activity and high sensory evaluation compared with other CJ. In addition, it was much stable to lipid oxidation compared to beef and pork jerky prepared with RE.
Chicken breast jerky(CJ) was prepared by marination in different sauces varied by 7 sweetening ingredients (white sugar(WS), brown sugar(BS), rice syrup(RS), fructo-oligosaccharide(FO), pineapple concentrate(PC), Rubus coreanus extract(RE), and honey(H)) and drying at 50℃ for 9 h. Physicochemical and sensory characteristics of the CJ were investigated and then oxidative stability of the selected CJ with the best quality was compared to beef(BJ) and pork jerky(PJ) during storage. The proximate compositions of the 7 kinds of CJ were 22.5-25.0% moisture, 41.0-46.6% crude protein, and 0.4-1.0% crude fat, indicating a high-protein and low-fat snack. Manufacturing yield of CJ was the highest for CJ-WS(CJ prepared with WS, 50.1%) and the order of CJ with RE(47.0%), BS(46.6%), RS(45.7%), H(44.2%), PC(43.8%), and FO(40.9%). CJ-RE showed the lowest water activity while CJ-WS was the highest. pH was lower in CJ-RE and -PC compared to the other CJ due to the contribution of organic acids present in fruit extracts. CJ showed ??color values of L 31.21-36.20, a 3.18-6.60, and b 6.21-10.70 indicating a yellowish dark red color. The texture properties of hardness and gumminess of CJ were not significantly different among CJ samples while cohesiveness, springiness, and chewiness showed a significant difference. The total viable cell counts of CJ ranged from 2.5-6.2×104 CFU/g. Flavor and taste were the best in CJ-RE in a sensory test. However, there was no significant difference among CJ samples. The CJ-RE stored at 50℃ for 2 wk showed the best oxidative stability compared with the BJ-RE and PJ-RE, resulting from 58.3, 75.6 and 98.0 mg TBARS/kg for CJ, BJ and PJ, respectively. In overall, CJ-RE showed the best quality based on low water activity and high sensory evaluation compared with other CJ. In addition, it was much stable to lipid oxidation compared to beef and pork jerky prepared with RE.
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