JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Effects of High Level of Sucrose on the Moisture Content, Water Activity, Protein Denaturation and Sensory Properties in Chinese-Style Pork Jerky
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effects of High Level of Sucrose on the Moisture Content, Water Activity, Protein Denaturation and Sensory Properties in Chinese-Style Pork Jerky
Chen, W.S.; Liu, D.C.; Chen, M.T.;
  PDF(new window)
 Abstract
The effects of a high level of sucrose on the moisture content, water activity, protein denaturation and sensory properties in Chinese-style pork jerky were investigated. The pork jerky with different levels (0, 12, 15, 18 and 21%) of sucrose was prepared. Fifteen frozen boneless pork legs from different animals were used in this trial. Sucrose is a non-reducing disaccharides and would not undergo non-enzymatic browning. Some studies pointed out that sucrose might be hydrolyzed during freezing, dehydration and storage into glucose and fructose, and cause non-enzymatic browning in meat products. The results showed that moisture content and water activity of pork jerky decreased with increase of the level of sucrose. At the same time, shear value was increased due to the reduced moisture content and water activity by osmotic dehydration. However, a higher level of sucrose had a significantly negative effect on protein solubility and extractability of myosin heavy chain of pork jerky due to non-enzymatic browning. From the results of sensory panel tests, the pork jerky with 21% of sucrose seems to be more acceptable by the panelists in hardness, sweetness and overall acceptability.
 Keywords
Chinese-Style Pork Jerky;Sucrose;Water Activity;Protein Denaturation;
 Language
English
 Cited by
1.
Optimization of Drying Temperature and Time for Pork Jerky Using Response Surface Methodology,;;;;;;;

Food Science and Biotechnology, 2009. vol.18. 4, pp.985-990
2.
Quality Properties of Beef Jerky Replaced Salt with Soy Sauce, Red Pepper Paste and Soybean Paste during Storage,;;;;;

한국축산식품학회지, 2013. vol.33. 2, pp.181-188 crossref(new window)
3.
Effect of Curing Time on the Physicochemical and Sensory Properties of Beef Jerky Replaced Salt with Soy Sauce, Red Pepper Paste and Soybean Paste,;;;;;;;

Asian-Australasian Journal of Animal Sciences, 2014. vol.27. 8, pp.1174-1180 crossref(new window)
 References
1.
AOAC. 1980. Official Methods of Analysis, $13^{th}$ ed. Association of Official Analytical Chemists. Washington, DC.

2.
Buera, M. P., J. Chirife, S. L. Resnik and G. Wetzler. 1987. Nonenzymatic browning in liquid model systems of high water activity: kinetics of color changes due to Maillard's reaction between different single sugars and glycine and comparison with caramelization browning. J. Food Sci. 52:1063-1067. crossref(new window)

3.
Cerami, A. 1994. The role of the Maillard reaction in vivo, In:Maillard Reactions in Chemistry, Food, and Health (Ed. T. P. Labuza, G. A. Reineccius, V. M. Monnier, J. O'Brien and J. W. Baynes). Royal Society of Chemistry, Cambridge, UK. pp. 1-10.

4.
Chen, W. S., D. C. Liu, M. T. Chen and H. W. Ockerman. 2000. Improving texture and storage stability of Chinese-style pork jerky by the addition of humectants. Asian-Aus. J. Anim. Sci. 13(10):1455-1460.

5.
Favetto, G. J., J. Chirife, O. C. Scorza and C. Hermida. 1988. Color-changing indicator to monitor the time-temperature history during cooking of meats. J. Food Sci. 51:542-546.

6.
Flink, J. M. 1983. Nonenzymatic browning of freeze-dried sucrose. J. Food Sci. 48:539-542. crossref(new window)

7.
Hamm, R. 1966. Heating of muscle systems. In: The Physiology and Biochemistry of Muscle as Food (Ed. E. J. Briskey, R. G. Cassens and J. C. Trautman). The University of Wisconsin Press, Madison, Wisconsin, USA. p. 363.

8.
Huffman, D. L., A. M. Ly and J. C. Cordray. 1981. Effect of salt concentration on quality of restructured pork chops. J. Food Sci. 46:1563-1565. crossref(new window)

9.
Johnsen, P., G. V. Civille and J. R. Vercellotti. 1987. A lexicon of pond-raised catfish flavor descriptors. J. Sensory Studies. 2:85-88. crossref(new window)

10.
Karel, M. 1973. Recent research and development in the field of low moisture and intermediate moisture foods. Crit. Rev. Food Technol. 3:329-373. crossref(new window)

11.
Karel, M. and T. P. Labuza. 1968. Nonenzymatic browning in model systems containing sucrose. J. Agric. Food Chem. 16:717-719. crossref(new window)

12.
Kim, M. H. and R. T. Toledo. 1987. Effect of osmotic dehydration and high temperature fluidized bed drying on properties of dehydrated rabbiteye blueberries. J. Food Sci. 52:980-984, 989. crossref(new window)

13.
Kushner, L., W. D. Rosenzweig and G. Stotzky. 1979. Effects of salts, sugars, and salt-sugar combinations on growth and sporulation of an isolate of Eurotium rubrum from pancake syrup. J. Food Prot. 41:706-711.

14.
Labuza, T. P. 1972. Nutrient losses during drying and storage of dehydrated foods. Critical Rev. Food Technol. 4:217. crossref(new window)

15.
Labuza, T. P. and M. Saltmarch. 1981. The non-enzymatic browning reaction as affected by water in foods. In: Water Activity Influences on Food Quality (Ed. L. Rockland). Academic Press, New York.

16.
Laemmli, U. K. 1970. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227:680-685. crossref(new window)

17.
Muguruma, M., K. Katayama, K. and M. Nakamura. 1987a. Lowtemperature osmotic dehydration improves the quality of intermediate moisture meats. Meat Sci. 21:99-109. crossref(new window)

18.
Muguruma, M., T. Nishimura, R. Umetsu, I. Goto and M. Yamaguchi. 1987b. Humectants improve myosin extractability and water activity of raw, cured intermediate moisture meats. Meat Sci. 20:179-194. crossref(new window)

19.
O'Brien, J. and P. A. Morrissey. 1989. Nutritional and toxicological aspects of the Maillard browning reaction in foods Crit. Rev. Food Sci. Nutr. 28:211-248. crossref(new window)

20.
Oste, R. E. 1991. Digestibility of processed food protein. Adv. Exp. Med. Biol. 289:371-388.

21.
Resnik, S. and J. Chirife. 1979. Effect of moisture content and temperature on some aspects of non-enzymatic browning in dehydrated apple. J. Food Sci. 44:601-605. crossref(new window)

22.
Reyes, F. G. R., B. Poocharoln and R. E. Wrolstad. 1982. Maillard browning reaction of sugar-glycine model systems: Changes in sugar concentration, color and appearance. J. Food Sci. 47:1376-1380. crossref(new window)

23.
SAS Institute, Inc. 1988. SAS/STAT User's Guide. Version 6.03th edn. SAS Institute Inc., Cary, North Carolina.

24.
Schoebel, T., S. R. Tannenbaum and T. P. Labuza. 1969. Reaction at limited water concentration. 1. Sucrose hydrolysis. J. Food Sci. 34:324-329. crossref(new window)

25.
Solina, M., P. Baumgartner, G. Skurray and J. Bergan. 1998. Investigation of the effects of different concentration of sucrose on the thermal properties of porcine proteins using DSC. Proceedings of the 44th International Congress of Meat Science and Technology, Barcelona, August, pp. 744-745.

26.
Szczesniak, A. S. 1963. Classification of texture characteristics. J. Food Sci. 28:385-389. crossref(new window)

27.
Wang, W. and L. Leistner. 1994. A novel dried meat product of China based on hurdle-technology. Fleischwirtschaft Int. 1:38-40.

28.
Warmbier, H. C., S. A. Schnickels and T. P. Labuza. 1976. Effect of glycerol on non-enzymatic browning in a solid intermediate moisture model food system. J. Food Sci. 3:528-531. crossref(new window)

29.
Xiong, Y. L. and C. J. Brekke. 1989. Changes in protein solubility and gelation properties of chicken myofibrils during storage. J. Food Sci. 54:1141-1146. crossref(new window)