Supplementary effects of higher levels of various disaccharides on processing yield, quality properties and sensory attributes of Chinese - style pork jerky.

in Sciences Citation Index(SCI), 科學引文索引資料庫(SCI)
標題Supplementary effects of higher levels of various disaccharides on processing yield, quality properties and sensory attributes of Chinese - style pork jerky.
出版類型SCI(Sciences Citation Index)
出版年度2017
AuthorsChih-Ming Chen, 陳志銘, & Hsien-Tang Lin 林憲堂
期刊Asian-Australasian Journal of Animal Sciences
出版日期2018 / 1
其他編號0000
中文摘要

Objectives: This study was conducted to evaluate the supplementary effect of higher concentrations of various
dissaccharides on processing yield, major physicochemical properties, and sensory attributes of Chinese-style pork
jerky (CSPJ). Methods: CSPJ samples were prepared by marinating sliced ham (4 mm) with three dissaccharides,
including sucrose, lactose, and maltose, at 0%, 15%, 18%, 21%, and 24%. Subsequently, the CSPJ samples were
dried and roasted. The moisture content, water activity, crude protein, moisture-to-protein ratio, pH, processing
yield, shear force, color, and sensory attributes of the CSPJ samples were evaluated. Results: The quality
characteristics of CSPJ samples prepared with sucrose were more acceptable. By contrast, CSPJ samples prepared
with lactose showed the lowest scores. However, the processing yield and moisture content were the highest for
CSPJ samples prepared with lactose, which may be associated with improved benefits for cost reduction.
Furthermore, sucrose and lactose supplementation resulted in contrasting quality characteristics; for example, CSPJ
samples with sucrose and maltose supplementation had higher sensory scores for color than samples with lactose
supplementation. Additionally, most quality characteristics of CSPJ samples with sucrose supplementation contrasted
with those of the samples with lactose supplementation; for example, the samples with sucrose supplementation had
higher scores for sensory attributes than those with lactose supplementation. Conclusion: Sucrose supplementation
up to 21% to 24% was associated with the highest overall acceptability scores (5.19 to 5.80), enhanced quality
characteristics, increased processing yield, and reduced production cost.

期刊名稱Asian-Australasian Journal of Animal Sciences
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