Effects of Kimchi Powder on Quality Characteristics of Semi-dried Pork Jerky

• 발행기관: 한국축산식품학회
• 저자명: Kwang Il An Ji Hun Choi Yun Sang Choi Doo Jeong Han Hack Youn Kim Mi Ai Lee Si Young Kim Tae Hyun Ki
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제30권 제2호, 198~205쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2010.04.30

영문 초록

This study was carried out to investigate the effects of kimchi powder addition on the quality properties of semi-dried pork jerky. Jerky was unamended (control) or was amended with dried kimchi powder to a concentration of 1% (T1), 2% (T2) or 3% (T3). The contents of moisture and ash were the highest in the T3 treatment. The protein content was highest in the control, but there was no significant difference in the fat content. The control exhibited the highest pH value, whereas T2 exhibited the lowest metmyoglobin content. The dry yield and water activity of T2 treatment were highest. There was no significant difference in the thiobarbituric acid value. Shear force was highest in the control. Overall, T2 produced a product with the best sensory evaluation results.

키워드

jerky kimchi kimchi powder semi-dried restructured