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Effects of Chicken Feet Gelatin on Physicochemical and Sensory Properties of Restructured Chicken Jerky
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  • Journal title : Korean Journal of Poultry Science
  • Volume 42, Issue 4,  2015, pp.327-333
  • Publisher : The Korean Society of Poultry Science
  • DOI : 10.5536/KJPS.2015.42.4.327
 Title & Authors
Effects of Chicken Feet Gelatin on Physicochemical and Sensory Properties of Restructured Chicken Jerky
Kim, Hack-Youn; Lee, Jong-Wan; Kim, Ji-Hyuk; Kim, Gye-Woong;
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This study aimed to investigate the effect of chicken feet gelatin on physicochemical and sensory properties of restructured chicken jerky. Chicken feet swollen with hydrochloric solution (0.1 N HCl) were neutralized with flowing tap water, and gelatin was extracted with hot water at . The obtained chicken feet gelatin was dehydrated via freeze-drying. Restructured chicken jerky samples were prepared by adding the following amount of chicken feet gelatin 0%, 1%, 2%, 3%. The moisture and protein content of samples increased with an increased chicken feet gelatin. In addition, the drying yield of the samples increased with an increase in chicken feet gelatin. However, the shear force of samples significantly decreased with the increasing chicken feet gelatin content and the shear force of the control samples was the highest (P<0.05). No significant differences, except for color, were observed in the sensory analysis among the treatments. Therefore, usages of chicken feet gelatin can provide improved quality characteristics of restructured chicken jerky.
chicken jerky;gelatin;chicken feet;restructured;
 Cited by
닭고기 너겟의 닭고기 스킨 첨가수준에 따른 품질 특성,김학연;이종완;김지혁;김계웅;

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