Effects of humectants on venison jerky

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Please use this identifier to cite or link to this item: https://irlib.pccu.edu.tw/handle/987654321/29287

Title:	Effects of humectants on venison jerky
Authors:	Chen, Wen-Shyan Lin, Yung-Kai Lee, Meng-Ru Lin, Liang-Chuan Wan, Tien-Chun Wan, Tien-Chun
Contributors:	動物科學系
Keywords:	Glycerol Humectants Jerky Sorbitol Venison
Date:	2014
Issue Date:	2015-01-28 10:13:24 (UTC+8)
Abstract:	The study was carried out to determine the effects of glycerol and sorbitol on the physical traits and shelf-life of Taiwanese venison jerky using thigh muscle. Processes of venison jerky were cooking, trimming, slicing, mixing ingredients, drying, roasting and packaging. The venison jerky with glycerol was significantly lower in moisture content and crude protein. Also, the water activity values of venison jerky with glycerol were significantly lower than those in the control and sorbitol groups. The shear force values of venison jerky in the control group were significantly higher than those with glycerol or sorbitol. The addition of glycerol or sorbitol increased the TBARS values of venison jerky during the storage period and the mould counts after the storage period. The glycerol addition in venison jerky might improve the overall acceptance of the sensory evaluation.
Relation:	FLEISCHWIRTSCHAFT 卷: 94 期: 1 頁碼: 102-106
Appears in Collections:	[Department of Animal Science] journal articles

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