Physicochemical properties and sensory characteristics of semi-dried Pork Jerky with Rice Bran Fiber

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Abstract

This study evaluated the effects of rice bran fiber (RBF) on the quality of semi-dried pork jerky (SDPJ). SDPJ was supplemented with RBF at levels of 0 (control), 1, 2, and 3%. The addition of RBF at various levels affected the composition of SDPJ except for the fat content (p>0.05). The addition of RBF at a level higher than 2% increased the protein and ash contents of SDPJ (p<0.05). The addition of RBF at various levels also affected the physiochemical properties of SDPJ (p<0.05) except for water activity (p>0.05). Increased level of RBF increased the pH. The rancidity of SDPJ was increased (p<0.05) regardless of the RBF level, whereas the metmyoglobin content (%) of SDPJ was increased at a level higher than 2%. Increased level of RBF decreased the shear force (p<0.05) and the increased processing yield of SDPJ (p<0.05). Jerky made with 2% RBF scored highest for sensory properties, including color, tenderness, juiciness, and overall acceptability (p<0.05). These results indicate that SDPJ containing 2% RBF had the most acceptable quality characteristics, but further study is required to reduce the rancidity induced by the addition of RBF.

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Kim, T. H., Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., … Kim, C. J. (2010). Physicochemical properties and sensory characteristics of semi-dried Pork Jerky with Rice Bran Fiber. Korean Journal for Food Science of Animal Resources, 30(6), 966–974. https://doi.org/10.5851/kosfa.2010.30.6.966

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