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Quality characteristics of semi-dried restructured jerky: combined effects of duck skin gelatin and carrageenan

The present study investigated the effects of duck skin gelatin and carrageenan on the quality of semi-dried restructured jerky. Restructured jerky was prepared as follows: G0 (control, without duck skin gelatin and carrageenan), G0C (0.3% carrageenan), G0.5 (0.5% duck skin gelatin), G0.5C (0.5% duc...

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Autores principales: Kim, Se-Myung, Kim, Tae-Kyung, Ku, Su-Kyung, Kim, Min Jung, Jung, Samooel, Yong, Hae In, Choi, Yun-Sang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society of Animal Sciences and Technology 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7416162/
https://www.ncbi.nlm.nih.gov/pubmed/32803187
http://dx.doi.org/10.5187/jast.2020.62.4.553
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author Kim, Se-Myung
Kim, Tae-Kyung
Ku, Su-Kyung
Kim, Min Jung
Jung, Samooel
Yong, Hae In
Choi, Yun-Sang
author_facet Kim, Se-Myung
Kim, Tae-Kyung
Ku, Su-Kyung
Kim, Min Jung
Jung, Samooel
Yong, Hae In
Choi, Yun-Sang
author_sort Kim, Se-Myung
collection PubMed
description The present study investigated the effects of duck skin gelatin and carrageenan on the quality of semi-dried restructured jerky. Restructured jerky was prepared as follows: G0 (control, without duck skin gelatin and carrageenan), G0C (0.3% carrageenan), G0.5 (0.5% duck skin gelatin), G0.5C (0.5% duck skin gelatin and 0.3% carrageenan), G1 (1.0% duck skin gelatin), and G1C (1.0% duck skin gelatin and 0.3% carrageenan). The moisture content was the highest for the semi-dried restructured jerky from G0.5C and G1C groups, which showed the lowest for shear force value (p < 0.05). The processing yield of semi-dried restructured jerky with carrageenan was higher compared to that of the control group (p < 0.05). The rehydration capacities of G0.5, G0.5C, and G1C groups were significantly higher than the rehydration capacity of the control group (p < 0.05). Water activity, lightness, yellowness, flavor score, texture score, and overall acceptability were the highest (p < 0.05) for the semi-dried restructured jerky from the G1C group. No significant (p > 0.05) difference was observed in appearance score among restructured jerky prepared from duck skin gelatin and carrageenan. Thus, the addition of 1.0% duck skin gelatin and 0.3% carrageenan to semi-dried restructured jerky formulations results in the optimization of quality characteristics.
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spelling pubmed-74161622020-08-14 Quality characteristics of semi-dried restructured jerky: combined effects of duck skin gelatin and carrageenan Kim, Se-Myung Kim, Tae-Kyung Ku, Su-Kyung Kim, Min Jung Jung, Samooel Yong, Hae In Choi, Yun-Sang J Anim Sci Technol Research Article The present study investigated the effects of duck skin gelatin and carrageenan on the quality of semi-dried restructured jerky. Restructured jerky was prepared as follows: G0 (control, without duck skin gelatin and carrageenan), G0C (0.3% carrageenan), G0.5 (0.5% duck skin gelatin), G0.5C (0.5% duck skin gelatin and 0.3% carrageenan), G1 (1.0% duck skin gelatin), and G1C (1.0% duck skin gelatin and 0.3% carrageenan). The moisture content was the highest for the semi-dried restructured jerky from G0.5C and G1C groups, which showed the lowest for shear force value (p < 0.05). The processing yield of semi-dried restructured jerky with carrageenan was higher compared to that of the control group (p < 0.05). The rehydration capacities of G0.5, G0.5C, and G1C groups were significantly higher than the rehydration capacity of the control group (p < 0.05). Water activity, lightness, yellowness, flavor score, texture score, and overall acceptability were the highest (p < 0.05) for the semi-dried restructured jerky from the G1C group. No significant (p > 0.05) difference was observed in appearance score among restructured jerky prepared from duck skin gelatin and carrageenan. Thus, the addition of 1.0% duck skin gelatin and 0.3% carrageenan to semi-dried restructured jerky formulations results in the optimization of quality characteristics. Korean Society of Animal Sciences and Technology 2020-07 2020-07-31 /pmc/articles/PMC7416162/ /pubmed/32803187 http://dx.doi.org/10.5187/jast.2020.62.4.553 Text en © Copyright 2020 Korean Society of Animal Science and Technology http://creativecommons.org/licenses/by-nc/4.0/ This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Research Article
Kim, Se-Myung
Kim, Tae-Kyung
Ku, Su-Kyung
Kim, Min Jung
Jung, Samooel
Yong, Hae In
Choi, Yun-Sang
Quality characteristics of semi-dried restructured jerky: combined effects of duck skin gelatin and carrageenan
title Quality characteristics of semi-dried restructured jerky: combined effects of duck skin gelatin and carrageenan
title_full Quality characteristics of semi-dried restructured jerky: combined effects of duck skin gelatin and carrageenan
title_fullStr Quality characteristics of semi-dried restructured jerky: combined effects of duck skin gelatin and carrageenan
title_full_unstemmed Quality characteristics of semi-dried restructured jerky: combined effects of duck skin gelatin and carrageenan
title_short Quality characteristics of semi-dried restructured jerky: combined effects of duck skin gelatin and carrageenan
title_sort quality characteristics of semi-dried restructured jerky: combined effects of duck skin gelatin and carrageenan
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7416162/
https://www.ncbi.nlm.nih.gov/pubmed/32803187
http://dx.doi.org/10.5187/jast.2020.62.4.553
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