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학술논문

Effects of Salt Concentration and Drying Time on the Quality Characteristics of Pork Jerky during Dehydration

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영문명
발행기관
한국축산식품학회
저자명
Han Sul Yang Sung Won Kang Seon Tea Joo Sung Gil Choi
간행물 정보
『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제32권 제3호, 285~292쪽, 전체 8쪽
주제분류
농수해양 > 식품과학
파일형태
PDF
발행일자
2012.06.30
4,000

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This study was conducted in order to evaluate the effects of brine pre-soaking at different concentrations and drying time on the quality characteristics of pork jerky. The physicochemical properties of pork jerky including final moisture content, water activity (aw), shear force, microstructure, and thiobarbituric acid reactive substance (TBARS) values were investigated. The sensory attributes of pork jerky were evaluated and used as parameters for determining the optimum drying condition. The sliced pork samples were pre-soaked at salt concentrations ranging from 0 to 10% for 3 h and then dried at 70oC for up to 10 h. The pre-soaked samples in the salt solution showed higher final moisture content than the control sample after drying for 10 h. The final moisture content of pork jerky increased with increasing salt concentrations. On the other hand, the water activity with regards to the pre-soaked samples in a 10% salt solution showed the lowest value for up to 8 h drying. The shear force values of pork jerky decreased with increasing salt concentration while the TBARS values of the samples increased with increasing salt concentrations. Sensory evaluation suggested that the color, flavor, juiciness, and tenderness of the pork jerky samples were improved by pre-soaking in a 2% salt solution and the highest likeability score of pork jerky among the samples were obtained by pre-soaking in a 2% salt solution prior to drying.

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APA

Han Sul Yang,Sung Won Kang,Seon Tea Joo,Sung Gil Choi. (2012).Effects of Salt Concentration and Drying Time on the Quality Characteristics of Pork Jerky during Dehydration. Food Science of Animal Resources, 32 (3), 285-292

MLA

Han Sul Yang,Sung Won Kang,Seon Tea Joo,Sung Gil Choi. "Effects of Salt Concentration and Drying Time on the Quality Characteristics of Pork Jerky during Dehydration." Food Science of Animal Resources, 32.3(2012): 285-292

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