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Effects of Konjac, Isolated Soy Protein, and Egg Albumin on Quality Properties of Semi-dried Chicken Jerky
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 Title & Authors
Effects of Konjac, Isolated Soy Protein, and Egg Albumin on Quality Properties of Semi-dried Chicken Jerky
Han, Doo-Jeong; Choi, Ji-Hun; Choi, Yun-Sang; Kim, Hack-Youn; Kim, Si-Young; Kim, Hyun-Wook; Chung, Hae-Kyung; Kim, Cheon-Jei;
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 Abstract
The objective of this study was to examine the effect of adding various humectants (konjac, egg albumin, and isolated soy protein) on the properties of semi-dried chicken jerky. Jerky samples were prepared as follows: control with no humectants and treatments with 0.05, 0.1, and 0.2% of added humectants. Adding the humectants influenced the increase in pH, processing yields, moisture contents, water activity, mechanical tenderness, and sensorial properties (tenderness, juiciness, and overall acceptability) of chicken jerky. Additionally, the konjac treatment most improved the yields, tenderness, and sensorial traits, among the humectant treatments tested. Furthermore, adding 0.1% konjac during jerky manufacture resulted in similar quality properties as adding 0.2% konjac.
 Keywords
chicken jerky;humectants;konjac;isolated soy protein;egg albumin;
 Language
English
 Cited by
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