JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Effects of Chicken Feet Gelatin and Wheat Fiber Levels on Quality Properties of Semi-dried Chicken Jerky
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effects of Chicken Feet Gelatin and Wheat Fiber Levels on Quality Properties of Semi-dried Chicken Jerky
Kim, Hack-Youn; Kim, Kon-Joong; Lee, Jong-Wan; Kim, Gye-Woong; Kim, Cheon-Jei;
  PDF(new window)
 Abstract
The aim of this study was to investigate the effect of chicken feet gelatin and wheat fiber levels on the quality characteristics properties of semi-dried chicken jerky. The obtained chicken feet gelatin swollen with hydrochloric solution (0.1 N HCl, pH ) was dehydrated via freeze-drying. Six formulations of chicken jerky that were prepared, based on the ratio of chicken meat, chicken feet gelatin and wheat fiber, were 100:0:0, 98:0:2, 99:1:0, 97:1:2, 98:2:0 and 96:2:2, respectively. The moisture content of semi-dried chicken jerky containing 2% wheat fiber was higher than that of jerky without the added fiber (p<0.05); moreover, an increase in the content of chicken feet gelatin also increased the moisture content. The drying yield of the samples increased with an increase in chicken feet gelatin. In addition, the drying yield of samples containing 2% wheat fiber was higher (p<0.05) than those without the added wheat fiber. However, the shear force of the samples significantly decreased with the increase in chicken feet gelatin content. Further, the shear force of the samples containing 2% wheat fiber was higher (p<0.05) than those without the added wheat fiber. No significant differences, except for color, were observed in the sensory analysis among the treatments.
 Keywords
chicken feet;gelatin;fiber;semi-dried jerky;
 Language
English
 Cited by
1.
Quality Evaluation of Chicken Nugget Formulated with Various Contents of Chicken Skin and Wheat Fiber Mixture,;;;;;;;;

한국축산식품학회지, 2015. vol.35. 1, pp.19-26 crossref(new window)
2.
Quality Characteristics of Marinated Chicken Breast as Influenced by the Methods of Mechanical Processing,;;;;;;;;

한국축산식품학회지, 2015. vol.35. 1, pp.101-107 crossref(new window)
3.
닭발 젤라틴 첨가가 재구성 닭고기 육포의 이화학적 및 관능특성에 미치는 영향,김학연;이종완;김지혁;김계웅;

한국가금학회지, 2015. vol.42. 4, pp.327-333 crossref(new window)
4.
Effects of Drying Condition and Binding Agent on the Quality Characteristics of Ground Dried-Pork Meat Products,;;;;;;

한국축산식품학회지, 2015. vol.35. 5, pp.597-603 crossref(new window)
1.
Study on Physicochemical Properties of Emulsion-Type Sausage Added with Pork Skin Gelatin, Journal of the Korean Society of Food Science and Nutrition, 2016, 45, 2, 209  crossref(new windwow)
2.
Effects of Drying Condition and Binding Agent on the Quality Characteristics of Ground Dried-Pork Meat Products, Korean Journal for Food Science of Animal Resources, 2015, 35, 5, 597  crossref(new windwow)
3.
Quality Properties of Chicken Nugget with Various Levels of Chicken Skin, Korean Journal of Poultry Science, 2016, 43, 2, 105  crossref(new windwow)
4.
Development of Tteokgalbi Added with Pig Skin Gelatine Powder, Journal of the Korean Society of Food Science and Nutrition, 2016, 45, 8, 1147  crossref(new windwow)
5.
Development of Chicken Nuggets Added with Wheat Fiber, Journal of the Korean Society of Food Science and Nutrition, 2016, 45, 5, 731  crossref(new windwow)
6.
Effects of Chicken Feet Gelatin on Physicochemical and Sensory Properties of Restructured Chicken Jerky, Korean Journal of Poultry Science, 2015, 42, 4, 327  crossref(new windwow)
7.
Quality Characteristics of Marinated Chicken Breast as Influenced by the Methods of Mechanical Processing, Korean Journal for Food Science of Animal Resources, 2015, 35, 1, 101  crossref(new windwow)
8.
Quality Evaluation of Chicken Nugget Formulated with Various Contents of Chicken Skin and Wheat Fiber Mixture, Korean Journal for Food Science of Animal Resources, 2015, 35, 1, 19  crossref(new windwow)
 References
1.
Akoh, C. C. (1998) Fat replacers. Food Technol. Chicago. 52, 47-53.

2.
AOAC (2000) Official methods of analysis of AOAC international (17th ed.). Maryland, USA: Association of Official Analytical Chemistry.

3.
Bater, B., Descamps, O., and Maurer, A. J. (1993) Quality characteristics of cured turkey thigh meat with added hydrocolloids. Poultry Sci. 72, 349-354. crossref(new window)

4.
Binsi, P. K., Shamasundar, B. A., Dileep, A. O., Badii, F., and Howell, N. K. (2009) Rheological and functional properties of gelatin from the skin of bigeye snapper (Priacanthus hamrur) fish: influence of gelatin on the gel-forming ability of fish mince. Food Hydrocolloid 23, 132-145 crossref(new window)

5.
Carr, M. A., Miller, M. F., Daneil, D. R., Yarbrough, C. E., Petrosky, J. D., and Thompson, L. D. (1997) Evaluation of the physical, chemical and sensory properties of jerky processed from emu, beef, and turkey. J. Food Quality 20, 419- 425. crossref(new window)

6.
Cho, S. M., Gu, Y. S., and Kim, S. B. (2005) Extracting optimization and physical properties of yellowfin tuan (Thunnus albacores) skin gelatin compared to mammalian gelatins. Food Hydrocolloid. 19, 221-229. crossref(new window)

7.
Choi, J. H., Jeong, J. Y., Han, D. J., Choi, Y. S., Kim, H. Y., Lee, M. A., Lee, E. S., Paik, H. D., and Kim, C. J. (2008) Effects of pork/beef and various casings on quality properties of semi-dried jerky. Meat Sci. 80, 278-286. crossref(new window)

8.
Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Kim, H. W., Jeong, J. Y., and Kim, C. J. (2009) Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber. Meat Sci. 82, 266-271. crossref(new window)

9.
Crehan, C. M., Hughes, E., Troy, D. J., and Buckley, D. J. (2000) Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat. Meat Sci. 55, 463-469. crossref(new window)

10.
Eilert, S. J. and Mandigo, R. W. (1993) Procedure for soluble collagen in thermally processed meat products. J. Food Sci. 58, 948-949. crossref(new window)

11.
Eim, V. S., Simal, S., Rossello, C., and Femenia, A. (2008) Effects of addition of carrot dietary fibre on the ripening process of a dry fermented sausage (sobrassada). Meat Sci. 80, 173-182. crossref(new window)

12.
Faith, N. G., Le Coutour, N. S., Alvarenga, M. B., Calicioglu, M., Buege, D. R., and Luchansky, J. B. (1998) Viability of E. coli O157:H7 in ground and formed beef jerky prepared at levels of 5 and 20% fat and dried at 52, 57, 63, or $68^{\circ}C$ in a home-style dehydrator. Int. J. Food Microbiol. 41, 213-221. crossref(new window)

13.
Faustman, C. and Cassens, R. G. (1990) The biochemical basis for discoloration in fresh meat; A review. J. Muscle Foods 1, 217-243. crossref(new window)

14.
Garcia, M. L., Dominguez, R., Galvez, M. D., Casas, C., and Selgas, M. D. (2002) Utilization of cereal and fruit fibers in low fat dry fermented sausages. Meat Sci. 60, 227-236. crossref(new window)

15.
Gould, G. W. and Christian, J. H. B. (1988) Characterization of the state of water in foods biological aspects. In: Food Preservation by moisture control. Seow, C. C. (ed), Elsevier Applied Science, London, pp. 43-56.

16.
Guerrero, L., Gou, P., and Arnau, J. (1999) The influence of meat pH on mechanical and sensory textural properties of dry-cured ham. Meat Sci. 52, 267-273. crossref(new window)

17.
Han, D. J., Choi, J. H., Choi, Y. S., Kim, H. Y., Kim, S. Y., Kim, H. W., Choung, H. K, and Kim, C. J. (2011) Effects of konjac, isolated soy protein, and egg albumin on quality properties of semi-dried chicken jerky. Korean J. Food Sci. An. 31, 183-190. crossref(new window)

18.
Harrison, J. A., Harrison, M. A., and Rose, R. A. (1997) Fate of Listeria monocytogenes and Salmonella species in ground beef jerky. J. Food Protect. 60, 1139-1141.

19.
Heredia, A., Jimenez, A., Fernandez-Bolanos, J., Guillen, and R., Rodriguez, R. (2002) Fibra Alimentaria. Madrid, spain: Biblioteca de Ciencias, pp. 1-117.

20.
Hsu, S. Y. and Chung, H. Y. (2001). Effects of e-carrageenan, salt, phosphates and fat on qualities of low fat emulsified meatball. J. Food Eng. 47, 115-121. crossref(new window)

21.
Huffman, D. L., Ly, A. M., and Cordray, J. C. (1981) Effect of salt concentration on quality of restructured pork chops. J. Food Sci. 46, 1563-1565. crossref(new window)

22.
Hughes, E., Cofrades, S., and Troy, D. J. (1997) Effects of fat level, oat fiber and carrageenan on frankfurters formulated with 5, 12 and 30% fat. Meat Sci. 45, 273-281. crossref(new window)

23.
Johnston-Banks, F. A. (1990) Gelatin. In P. Harris (Ed.), Food gels (pp. 233-289). New York: Elsevier Applied Sciences.

24.
Jones, J. M. (1992) The chemistry of muscle-based foods. In D.E. Johnston, M. K. Knight, and D. A. Ledward (Eds.), Factors influencing poultry meat quality (pp. 27-39). London: The Royal Society of Chemistry.

25.
Jose, F. S., Rafael, G., and Miguel, A. C. (1994) Water activity of Spanish intermediate-moisture meat products. Meat Sci. 38, 341-350. crossref(new window)

26.
Karim, A. A. and Bhat, R (2009) Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatin. Food Hydrocolloids 23, 563-576. crossref(new window)

27.
Keeton, J. T. (1983) Effect of fat and NaCl/phosphate levels on the chemical and sensory properties of pork patties. J. Food Sci. 48, 878-881. crossref(new window)

28.
Kim, C. J. and Lee, B. M. (1988) Studies on utilization of pork skin gelatin as a binder or extender in sausage emulsion. Korea J. Ani. Sci. Technol. 33, 678-684.

29.
Konieczny, P., Stangierski, J., and Kijowski, J. (2007) Physical and chemical characteristics and acceptability of home style beef jerky. Meat Sci. 76, 253-257. crossref(new window)

30.
Leistner, L. (1987) Shelf stable product and intermediate moisture foods based on meat. In: Water activity theory and application to food. Rockland, L. and Beuchat, L. B. (eds), Marcel Dekker Inc., New York, pp. 295-328.

31.
Miller, M. F., Keeton, J. T., Corss, H. R., Leu, R., Gomez, F., and Wilson, J. J. (1988) Evaluation of the physical and sensory properties of jerky processed from beef heart and tongue. J. Food Quality 11, 63-70. crossref(new window)

32.
Ngadi, M., Li, Y., and Oluka, S. (2007) Quality changes in chicken nuggets fried in oils with different degrees of hydrogenatation. LWT-Food Sci. Technol. 40, 1784-1791. crossref(new window)

33.
Oh, J. S., Park, J. N., Kim, J. H., Lee, J. W., Byun, M. W., and Chun, S. S. (2007) Quality characteristics of pork jerky added with Capsicum annuum L. and Prunus mume Sieb. Et Zucc. extract. J. Korean Soc. Food Sci. Nutr. 36, 81-86. crossref(new window)

34.
Osburn, W. N. and Mandigo, R. W. (1998) Reduced-fat bologna manufactured with poultry skin connective tissue gel. Poultry Sci. 77, 1574-1584. crossref(new window)

35.
Pereira, N. R., Tarley, C. R., Matsushita, M., and Souza, N. E. (2000) Proximate composition and fatty acid profile in brazilian poultry sausages. J. Food Compos. Anal. 13, 915- 920. crossref(new window)

36.
SAS. (2010) SAS/STAT Software for PC. Release 9.2, SAS Institute Ine., Cary, NC, USA.

37.
Schrieber, R. and Gareis, H. (2007) Gelatine handbook. Weinhem: Wiley-VCH GmbH & Co.

38.
Sherwin, C. P. and Labuza, T. P. (2003) Role of moisture in maillard browning reaction rate in intermediate moisture foods: Comparing solvent phase and matrix properties. J. Food Sci. 68, 588-594. crossref(new window)

39.
USDA (1996) Food safety and inspection service, meat and poultry inspection technical services, standards and labeling division. Standards and labeling policy book. Washington, DC.

40.
Yamaguchi, N., Naito, S., Okada, Y., and Nagase, A. (1986) Effect of oxygen barrier of packaging material on food preservation. Annual Report of the Food Research Institute, 27 (pp. 69-73). Japan: Aichi Prefecture Government.

41.
Yang, C. Y. (2006) Physicochemical properties of chicken jerky with pear, pineapple and kiwi extracts. The Korean J. Culinary Res. 12, 237-250.