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Jang SJ, Kim HW, Hwang KE, et al. Effects of Replacing Sucrose with Various Sugar Alcohols on Quality Properties of Semi-dried Jerky. Korean J Food Sci Anim Resour. 2015;35(5):622-9doi: 10.5851/kosfa.2015.35.5.622.
Jang, S. J., Kim, H. W., Hwang, K. E., Song, D. H., Kim, Y. J., Ham, Y. K., Lim, Y. B., Jeong, T. J., Kim, S. Y., & Kim, C. J. (2015). Effects of Replacing Sucrose with Various Sugar Alcohols on Quality Properties of Semi-dried Jerky. Korean journal for food science of animal resources, 35(5), 622-9. https://doi.org/10.5851/kosfa.2015.35.5.622
Jang, Sung-Jin, et al. "Effects of Replacing Sucrose with Various Sugar Alcohols on Quality Properties of Semi-dried Jerky." Korean journal for food science of animal resources vol. 35,5 (2015): 622-9. doi: https://doi.org/10.5851/kosfa.2015.35.5.622
Jang SJ, Kim HW, Hwang KE, Song DH, Kim YJ, Ham YK, Lim YB, Jeong TJ, Kim SY, Kim CJ. Effects of Replacing Sucrose with Various Sugar Alcohols on Quality Properties of Semi-dried Jerky. Korean J Food Sci Anim Resour. 2015;35(5):622-9. doi: 10.5851/kosfa.2015.35.5.622. Epub 2015 Oct 31. PMID: 26761890; PMCID: PMC4670891.
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Korean J Food Sci Anim Resour. 2015;35(5):622-9. doi: 10.5851/kosfa.2015.35.5.622. Epub 2015 Oct 31.

Effects of Replacing Sucrose with Various Sugar Alcohols on Quality Properties of Semi-dried Jerky.

Korean journal for food science of animal resources

Sung-Jin Jang, Hyun-Wook Kim, Ko-Eun Hwang, Dong-Heon Song, Yong-Jae Kim, Youn-Kyung Ham, Yun-Bin Lim, Tae-Jun Jeong, Si-Young Kim, Cheon-Jei Kim

Affiliations

  1. Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.

PMID: 26761890 PMCID: PMC4670891 DOI: 10.5851/kosfa.2015.35.5.622

Abstract

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.

Keywords: glycerol; humectant; moisture content; sorbitol and xylitol

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