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Physicochemical Properties and Sensory Characteristics of Semi-dried Pork Jerky with Rice Bran Fiber
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 Title & Authors
Physicochemical Properties and Sensory Characteristics of Semi-dried Pork Jerky with Rice Bran Fiber
Kim, Tae-Hyun; Choi, Yun-Sang; Choi, Ji-Hun; Han, Doo-Jeong; Kim, Hack-Youn; Lee, Mi-Ai; Shim, So-Yeon; Paik, Hyun-Dong; Kim, Cheon-Jei;
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 Abstract
This study evaluated the effects of rice bran fiber (RBF) on the quality of semi-dried pork jerky (SDPJ). SDPJ was supplemented with RBF at levels of 0 (control), 1, 2, and 3%. The addition of RBF at various levels affected the composition of SDPJ except for the fat content (p>0.05). The addition of RBF at a level higher than 2% increased the protein and ash contents of SDPJ (p<0.05). The addition of RBF at various levels also affected the physiochemical properties of SDPJ (p<0.05) except for water activity (p>0.05). Increased level of RBF increased the pH. The rancidity of SDPJ was increased (p<0.05) regardless of the RBF level, whereas the metmyoglobin content (%) of SDPJ was increased at a level higher than 2%. Increased level of RBF decreased the shear force (p<0.05) and the increased processing yield of SDPJ (p<0.05). Jerky made with 2% RBF scored highest for sensory properties, including color, tenderness, juiciness, and overall acceptability (p<0.05). These results indicate that SDPJ containing 2% RBF had the most acceptable quality characteristics, but further study is required to reduce the rancidity induced by the addition of RBF.
 Keywords
semi-dried jerky;dietary fiber;rice bran fiber;shear force;sensory property;
 Language
English
 Cited by
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