Textural and Sensory Properties of Pork Jerky Adjusted - kisti

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Hyun-Woo Seo. 3. ,. Seon-Tea Joo. 1,2, and ..... Moisture adsorption capacity (MAC) ..... (2002) SAS/STAT software for pc Release 8.2, Cary,. N.C., SAS, Inc. 33.
Korean J. Food Sci. Ani. Resour. Vol. 30, No. 6, pp. 930~937(2010)

ARTICLE

Textural and Sensory Properties of Pork Jerky Adjusted with Tenderizers or Humectant 1

Gap-Don Kim3, Eun-Young Jung3, Hyun-Woo Seo3, Seon-Tea Joo1,2, and Han-Sul Yang1,2,*

Department of Animal Science, Gyeongsang National University, Jinju, Gyeongnam 660-701, Korea Institute of Agriculture and Life Science, Gyeongsang National University, Jinju, Gyeongnam 660-701, Korea 3 Division of Applied Life Science (BK21 Program), Gyeongsang National University, Jinju, Gyeongnam 660-701, Korea 2

Abstract This study was carried out to investigate the textural and sensory properties of pork jerky with differently added sources of tenderizer or humectant at final concentrations of 2 or 5% (v/w). Pork jerky treated with 5% glycerol, kiwi, or pineapple had lower moisture content and water activity than that of control pork jerky (p