Effects of Humectant and Roasting on Physicochemical and Sensory Properties of Jerky Made from Spent Hen Meat

This study was carried out to develop jerky product utilizing spent hen meat. Manipulation of water activity (a(w)) of semi-dried meat with the addition of humectants (glycerol and sorbitol at the concentration of 0, 10, and 15%) and roasting process were applied to enhance quality of jerky product....

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Detalles Bibliográficos
Autores principales: Sorapukdee, Supaluk, Uesakulrungrueng, Chanpen, Pilasombut, Komkhae
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4942547/
https://www.ncbi.nlm.nih.gov/pubmed/27433103
http://dx.doi.org/10.5851/kosfa.2016.36.3.326

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4942547/
https://www.ncbi.nlm.nih.gov/pubmed/27433103
http://dx.doi.org/10.5851/kosfa.2016.36.3.326

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