Open AccessEffects of Replacing Sucrose with Various Sugar Alcohols on Quality Properties of Semi-dried Jerky
Author(s) -
Sung-Jin Jang,
HyunWook Kim,
Ko-Eun Hwang,
Dong-Heon Song,
Yong-Jae Kim,
Youn-Kyung Ham,
Yun-Bin Lim,
Tae-Jun Jeong,
Siyoung Kim,
Cheon-Jei Kim
Publication year - 2015
Publication title -
han-gug chugsan sigpum hag-hoeji/korean journal for food science of animal resources
Language(s) - English
Resource type - Journals
eISSN - 2234-246X
pISSN - 1225-8563
DOI - 10.5851/kosfa.2015.35.5.622
Subject(s) - xylitol , chemistry , sorbitol , sucrose , sugar , food science , tbars , glycerol , cryoprotectant , water activity , water content , biochemistry , fermentation , antioxidant , lipid peroxidation , embryo , geotechnical engineering , engineering , cryopreservation , biology , microbiology and biotechnology
The objective of this study was to investigate the effects of replacing sucrose with sugar alcohols (sorbitol, glycerol and xylitol) on the quality properties of semi-dried jerky. Total 7 treatments of jerkies were prepared as follows: control with sucrose, and treatments with 2.5 and 5.0% of sucrose replaced by each sugar alcohol, respectively. Drying yield, pH, water activity, moisture content, shear force, myofibrillar fragmentation index (MFI), 2-thiobarbituric acid reactive substance (TBARS) value, sugar content, and sensory evaluation were evaluated. Xylitol slightly decreased the pH when compared to the other sugar alcohols (p>0.05). The water activity of the semi-dried jerky was significantly reduced by treatment with glycerol and xylitol (p<0.05). The moisture content of semi-dried jerky containing various sugar alcohols was significantly higher than that of the control (p<0.05), while replacing sucrose with glycerol yielded the highest moisture content. The shear force of semi-dried jerky containing sugar alcohols was not significantly different for the sorbitol and glycerol treatments, but that replacing sucrose with 5.0% xylitol demonstrated the lowest shear force (p<0.05). The TBARS values of semi-dried jerkies with sugar alcohols were lower than the control (p<0.05). The sugar content of the semi-dried jerkies containing sorbitol and glycerol were lower than the control and xylitol treatment (p<0.05). In comparison with the control, the 5.0% xylitol treatment was found to be significantly different in the sensory evaluation (p<0.05). In conclusion, semi-dried jerky made by replacement with sugar alcohols improved the quality characteristics, while xylitol has applicability in manufacturing meat products.