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Huang PH, Hou CY, Hsieh CW, Cheng KC, Ciou JY, Qiu YT, Huang CC, Hazeena SH. Investigation of the physicochemical properties of the thin slices of dried pork meat paper mixed with squid. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1590-1599. [PMID: 37033313 PMCID: PMC10076472 DOI: 10.1007/s13197-023-05702-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/08/2023] [Accepted: 02/20/2023] [Indexed: 03/06/2023]
Abstract
Globally, the Peruvian squid (Dosidicus gigas) has the highest productivity among squid species. However, due to its high-water content and astringent taste, it has limited fresh food value. This study used Peruvian squid meat as the primary material to prepare thin slices of dried squid meat paper mixed with pork. Here, different proportions (20, 40, 60, 80, and 100%, while 0% as the control group) of squid surimi have used to mix with pork for the meat paper preparation and the changes in physicochemical properties, microstructure, and sensory evaluation were analyzed. The results showed that the total volatile basic nitrogen (TVB-N) contents increased with the storage period, where 20% squid surimi substitution had the lowest TVB-N content. The 20% squid surimi substitution group had the highest expansion rate, the lowest peroxide value (PV), and moisture content. The food-borne microorganisms (E. coli, coliforms, and Salmonella spp.) were within the legal limits or negative. Hardness and crispiness, 20-40% squid surimi substitution were closely similar to the control group. This study has provided an effective investigation of the possibility of expanding the utilization of Peruvian squid resources by combining appropriate squid surimi with minced pork for high-quality thin slices of dried meat paper.
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Affiliation(s)
- Ping-Hsiu Huang
- College of Food, Jiangsu Food and Pharmaceutical Science College, Huai’an, 223003 China
| | - Chih-Yao Hou
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung, University of Science and Technology, Kaohsiung, 81157 Taiwan, ROC
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, 40227 Taiwan, ROC
- Department of Medical Research, China Medical University Hospital, Taichung, 40402 Taiwan, ROC
| | - Kuan-Chen Cheng
- Department of Medical Research, China Medical University Hospital, Taichung, 40402 Taiwan, ROC
- Institute of Biotechnology, National Taiwan University, Taipei, 10617 Taiwan
- Institute of Food Science Technology, National Taiwan University, Taipei, 10617 Taiwan, ROC
- Department of Optometry, Asia University, Taichung, 41354 Taiwan, ROC
| | - Jhih-Ying Ciou
- Department of Food Science, Tunghai University, Taichung, 407224 Taiwan, ROC
| | - Yi-Ting Qiu
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung, University of Science and Technology, Kaohsiung, 81157 Taiwan, ROC
| | - Chin-Chih Huang
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung, University of Science and Technology, Kaohsiung, 81157 Taiwan, ROC
| | - Sulfath Hakkim Hazeena
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung, University of Science and Technology, Kaohsiung, 81157 Taiwan, ROC
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Kim DH, Kim YJ, Shin DM, Lee JH, Han SG. Drying Characteristics and Physicochemical Properties of Semi-Dried
Restructured Sausage Depend on Initial Moisture Content. Food Sci Anim Resour 2022; 42:411-425. [PMID: 35611074 PMCID: PMC9108952 DOI: 10.5851/kosfa.2022.e12] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 03/14/2022] [Accepted: 03/16/2022] [Indexed: 11/06/2022] Open
Abstract
Semi-dried restructured sausages are restructured meat products with a high
nutritional and economic value. However, excessively long drying times can have
negative effects on the energy consumption, texture, and sensory properties of
semi-dried restructured sausages. The objective of this study was to investigate
the effects of different water contents on the drying and physicochemical
characteristics of semi-dried restructured sausages. Sausages were prepared with
different initial moisture contents (0%−50%) and drying
time (0−580 min). The drying characteristics, including the drying rate,
effective moisture diffusivity, and water activity of sausage were significantly
improved as the initial moisture content was increased. When the initial
moisture content of the sausage was 50%, physicochemical properties, such
as color, porosity, shear force, and volatile basic nitrogen, were improved the
most along with the decreased drying time. Scanning electron microscopy data
showed greater porosity and pore size in sausages with the increase of initial
moisture content. Collectively, our data suggest that an increase in the initial
moisture content of semi-dried restructured sausages improves their drying
characteristics and physicochemical properties.
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Affiliation(s)
- Dong-Hyun Kim
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University, Seoul
05029, Korea
- Food Research Team, Meat Bank
Corporation, Incheon 22650, Korea
| | - Yea Ji Kim
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University, Seoul
05029, Korea
| | - Dong-Min Shin
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University, Seoul
05029, Korea
| | - Jung Hoon Lee
- Food Research Team, Meat Bank
Corporation, Incheon 22650, Korea
| | - Sung Gu Han
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University, Seoul
05029, Korea
- Corresponding author: Sung Gu
Han, Department of Food Science and Biotechnology of Animal Resources, Konkuk
University, Seoul 05029, Korea, Tel: +82-2-450-0526, Fax:
+82-2-455-1044, E-mail:
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Kim DH, Shin DM, Lee JH, Kim YJ, Han SG. Effect of Different Brine Injection Levels on the Drying Characteristics and Physicochemical Properties of Beef Jerky. Food Sci Anim Resour 2022; 42:98-110. [PMID: 35028577 PMCID: PMC8728507 DOI: 10.5851/kosfa.2021.e66] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 11/12/2021] [Accepted: 11/18/2021] [Indexed: 11/06/2022] Open
Abstract
Meat jerky is a type of meat snack with a long shelf life, light weight, and
unique sensory properties. However, meat jerky requires a long manufacturing
time, resulting in high energy consumption. In this study, beef jerky was
prepared by injecting different concentrations of brine at different hot-air
drying times (0–800 min). When the brine injection levels were increased
to 30%, the drying characteristics of beef jerky, such as drying time and
effective moisture diffusivity, were significantly improved owing to the
relatively high water content and the formation of porous structures. The
physicochemical properties (e.g. meat color, porosity, shear force, and volatile
basic nitrogen) of the beef jerky injected with 30% brine were improved owing to
the shortened drying time. Scanning electron microscopy images showed that the
beef jerky structure became porous and irregular during the brine injection
process. Our novel processing technique for manufacturing beef jerky leads to
improved quality characteristics and shortened drying times.
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Affiliation(s)
- Dong Hyun Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.,Food Research Team, Meat Bank Corporation, Incheon 22650, Korea
| | - Dong-Min Shin
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Jung Hoon Lee
- Food Research Team, Meat Bank Corporation, Incheon 22650, Korea
| | - Yea Ji Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Sung Gu Han
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
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Kim SM, Kim TK, Cha JY, Kang MC, Lee JH, Yong HI, Choi YS. Novel processing technologies for improving quality and storage stability of jerky: A review. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112179] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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