References
- Akoh, C. C. (1998) Fat replacers. Food Technol. Chicago. 52, 47-53.
- AOAC (2000) Official methods of analysis of AOAC international (17th ed.). Maryland, USA: Association of Official Analytical Chemistry.
- Bater, B., Descamps, O., and Maurer, A. J. (1993) Quality characteristics of cured turkey thigh meat with added hydrocolloids. Poultry Sci. 72, 349-354. https://doi.org/10.3382/ps.0720349
- Binsi, P. K., Shamasundar, B. A., Dileep, A. O., Badii, F., and Howell, N. K. (2009) Rheological and functional properties of gelatin from the skin of bigeye snapper (Priacanthus hamrur) fish: influence of gelatin on the gel-forming ability of fish mince. Food Hydrocolloid 23, 132-145 https://doi.org/10.1016/j.foodhyd.2007.12.004
- Carr, M. A., Miller, M. F., Daneil, D. R., Yarbrough, C. E., Petrosky, J. D., and Thompson, L. D. (1997) Evaluation of the physical, chemical and sensory properties of jerky processed from emu, beef, and turkey. J. Food Quality 20, 419- 425. https://doi.org/10.1111/j.1745-4557.1997.tb00484.x
- Cho, S. M., Gu, Y. S., and Kim, S. B. (2005) Extracting optimization and physical properties of yellowfin tuan (Thunnus albacores) skin gelatin compared to mammalian gelatins. Food Hydrocolloid. 19, 221-229. https://doi.org/10.1016/j.foodhyd.2004.05.005
- Choi, J. H., Jeong, J. Y., Han, D. J., Choi, Y. S., Kim, H. Y., Lee, M. A., Lee, E. S., Paik, H. D., and Kim, C. J. (2008) Effects of pork/beef and various casings on quality properties of semi-dried jerky. Meat Sci. 80, 278-286. https://doi.org/10.1016/j.meatsci.2007.11.028
- Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Kim, H. W., Jeong, J. Y., and Kim, C. J. (2009) Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber. Meat Sci. 82, 266-271. https://doi.org/10.1016/j.meatsci.2009.01.019
- Crehan, C. M., Hughes, E., Troy, D. J., and Buckley, D. J. (2000) Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat. Meat Sci. 55, 463-469. https://doi.org/10.1016/S0309-1740(00)00006-1
- Eilert, S. J. and Mandigo, R. W. (1993) Procedure for soluble collagen in thermally processed meat products. J. Food Sci. 58, 948-949. https://doi.org/10.1111/j.1365-2621.1993.tb06085.x
- Eim, V. S., Simal, S., Rossello, C., and Femenia, A. (2008) Effects of addition of carrot dietary fibre on the ripening process of a dry fermented sausage (sobrassada). Meat Sci. 80, 173-182. https://doi.org/10.1016/j.meatsci.2007.11.017
-
Faith, N. G., Le Coutour, N. S., Alvarenga, M. B., Calicioglu, M., Buege, D. R., and Luchansky, J. B. (1998) Viability of E. coli O157:H7 in ground and formed beef jerky prepared at levels of 5 and 20% fat and dried at 52, 57, 63, or
$68^{\circ}C$ in a home-style dehydrator. Int. J. Food Microbiol. 41, 213-221. https://doi.org/10.1016/S0168-1605(98)00058-0 - Faustman, C. and Cassens, R. G. (1990) The biochemical basis for discoloration in fresh meat; A review. J. Muscle Foods 1, 217-243. https://doi.org/10.1111/j.1745-4573.1990.tb00366.x
- Garcia, M. L., Dominguez, R., Galvez, M. D., Casas, C., and Selgas, M. D. (2002) Utilization of cereal and fruit fibers in low fat dry fermented sausages. Meat Sci. 60, 227-236. https://doi.org/10.1016/S0309-1740(01)00125-5
- Gould, G. W. and Christian, J. H. B. (1988) Characterization of the state of water in foods biological aspects. In: Food Preservation by moisture control. Seow, C. C. (ed), Elsevier Applied Science, London, pp. 43-56.
- Guerrero, L., Gou, P., and Arnau, J. (1999) The influence of meat pH on mechanical and sensory textural properties of dry-cured ham. Meat Sci. 52, 267-273. https://doi.org/10.1016/S0309-1740(98)00175-2
- Han, D. J., Choi, J. H., Choi, Y. S., Kim, H. Y., Kim, S. Y., Kim, H. W., Choung, H. K, and Kim, C. J. (2011) Effects of konjac, isolated soy protein, and egg albumin on quality properties of semi-dried chicken jerky. Korean J. Food Sci. An. 31, 183-190. https://doi.org/10.5851/kosfa.2011.31.2.183
- Harrison, J. A., Harrison, M. A., and Rose, R. A. (1997) Fate of Listeria monocytogenes and Salmonella species in ground beef jerky. J. Food Protect. 60, 1139-1141.
- Heredia, A., Jimenez, A., Fernandez-Bolanos, J., Guillen, and R., Rodriguez, R. (2002) Fibra Alimentaria. Madrid, spain: Biblioteca de Ciencias, pp. 1-117.
- Hsu, S. Y. and Chung, H. Y. (2001). Effects of e-carrageenan, salt, phosphates and fat on qualities of low fat emulsified meatball. J. Food Eng. 47, 115-121. https://doi.org/10.1016/S0260-8774(00)00106-0
- Huffman, D. L., Ly, A. M., and Cordray, J. C. (1981) Effect of salt concentration on quality of restructured pork chops. J. Food Sci. 46, 1563-1565. https://doi.org/10.1111/j.1365-2621.1981.tb04221.x
- Hughes, E., Cofrades, S., and Troy, D. J. (1997) Effects of fat level, oat fiber and carrageenan on frankfurters formulated with 5, 12 and 30% fat. Meat Sci. 45, 273-281. https://doi.org/10.1016/S0309-1740(96)00109-X
- Johnston-Banks, F. A. (1990) Gelatin. In P. Harris (Ed.), Food gels (pp. 233-289). New York: Elsevier Applied Sciences.
- Jones, J. M. (1992) The chemistry of muscle-based foods. In D.E. Johnston, M. K. Knight, and D. A. Ledward (Eds.), Factors influencing poultry meat quality (pp. 27-39). London: The Royal Society of Chemistry.
- Jose, F. S., Rafael, G., and Miguel, A. C. (1994) Water activity of Spanish intermediate-moisture meat products. Meat Sci. 38, 341-350. https://doi.org/10.1016/0309-1740(94)90122-8
- Karim, A. A. and Bhat, R (2009) Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatin. Food Hydrocolloids 23, 563-576. https://doi.org/10.1016/j.foodhyd.2008.07.002
- Keeton, J. T. (1983) Effect of fat and NaCl/phosphate levels on the chemical and sensory properties of pork patties. J. Food Sci. 48, 878-881. https://doi.org/10.1111/j.1365-2621.1983.tb14921.x
- Kim, C. J. and Lee, B. M. (1988) Studies on utilization of pork skin gelatin as a binder or extender in sausage emulsion. Korea J. Ani. Sci. Technol. 33, 678-684.
- Konieczny, P., Stangierski, J., and Kijowski, J. (2007) Physical and chemical characteristics and acceptability of home style beef jerky. Meat Sci. 76, 253-257. https://doi.org/10.1016/j.meatsci.2006.11.006
- Leistner, L. (1987) Shelf stable product and intermediate moisture foods based on meat. In: Water activity theory and application to food. Rockland, L. and Beuchat, L. B. (eds), Marcel Dekker Inc., New York, pp. 295-328.
- Miller, M. F., Keeton, J. T., Corss, H. R., Leu, R., Gomez, F., and Wilson, J. J. (1988) Evaluation of the physical and sensory properties of jerky processed from beef heart and tongue. J. Food Quality 11, 63-70. https://doi.org/10.1111/j.1745-4557.1988.tb00866.x
- Ngadi, M., Li, Y., and Oluka, S. (2007) Quality changes in chicken nuggets fried in oils with different degrees of hydrogenatation. LWT-Food Sci. Technol. 40, 1784-1791. https://doi.org/10.1016/j.lwt.2007.01.004
- Oh, J. S., Park, J. N., Kim, J. H., Lee, J. W., Byun, M. W., and Chun, S. S. (2007) Quality characteristics of pork jerky added with Capsicum annuum L. and Prunus mume Sieb. Et Zucc. extract. J. Korean Soc. Food Sci. Nutr. 36, 81-86. https://doi.org/10.3746/jkfn.2007.36.1.081
- Osburn, W. N. and Mandigo, R. W. (1998) Reduced-fat bologna manufactured with poultry skin connective tissue gel. Poultry Sci. 77, 1574-1584. https://doi.org/10.1093/ps/77.10.1574
- Pereira, N. R., Tarley, C. R., Matsushita, M., and Souza, N. E. (2000) Proximate composition and fatty acid profile in brazilian poultry sausages. J. Food Compos. Anal. 13, 915- 920. https://doi.org/10.1006/jfca.2000.0919
- SAS. (2010) SAS/STAT Software for PC. Release 9.2, SAS Institute Ine., Cary, NC, USA.
- Schrieber, R. and Gareis, H. (2007) Gelatine handbook. Weinhem: Wiley-VCH GmbH & Co.
- Sherwin, C. P. and Labuza, T. P. (2003) Role of moisture in maillard browning reaction rate in intermediate moisture foods: Comparing solvent phase and matrix properties. J. Food Sci. 68, 588-594. https://doi.org/10.1111/j.1365-2621.2003.tb05715.x
- USDA (1996) Food safety and inspection service, meat and poultry inspection technical services, standards and labeling division. Standards and labeling policy book. Washington, DC.
- Yamaguchi, N., Naito, S., Okada, Y., and Nagase, A. (1986) Effect of oxygen barrier of packaging material on food preservation. Annual Report of the Food Research Institute, 27 (pp. 69-73). Japan: Aichi Prefecture Government.
- Yang, C. Y. (2006) Physicochemical properties of chicken jerky with pear, pineapple and kiwi extracts. The Korean J. Culinary Res. 12, 237-250.
Cited by
- Quality Characteristics of Marinated Chicken Breast as Influenced by the Methods of Mechanical Processing vol.35, pp.1, 2015, https://doi.org/10.5851/kosfa.2015.35.1.101
- Development of Chicken Nuggets Added with Wheat Fiber vol.45, pp.5, 2016, https://doi.org/10.3746/jkfn.2016.45.5.731
- Study on Physicochemical Properties of Emulsion-Type Sausage Added with Pork Skin Gelatin vol.45, pp.2, 2016, https://doi.org/10.3746/jkfn.2016.45.2.209
- Modification of chicken feet gelatin with aqueous sweet basil and lemongrass extract vol.77, 2017, https://doi.org/10.1016/j.lwt.2016.11.045
- Effects of Chicken Feet Gelatin on Physicochemical and Sensory Properties of Restructured Chicken Jerky vol.42, pp.4, 2015, https://doi.org/10.5536/KJPS.2015.42.4.327
- Quality Properties of Chicken Nugget with Various Levels of Chicken Skin vol.43, pp.2, 2016, https://doi.org/10.5536/KJPS.2016.43.2.105
- Effects of Drying Condition and Binding Agent on the Quality Characteristics of Ground Dried-Pork Meat Products vol.35, pp.5, 2015, https://doi.org/10.5851/kosfa.2015.35.5.597
- Quality Evaluation of Chicken Nugget Formulated with Various Contents of Chicken Skin and Wheat Fiber Mixture vol.35, pp.1, 2015, https://doi.org/10.5851/kosfa.2015.35.1.19
- Development of Tteokgalbi Added with Pig Skin Gelatine Powder vol.45, pp.8, 2016, https://doi.org/10.3746/jkfn.2016.45.8.1147
- Development of Restructured Chicken Thigh Jerky Added with Red Pepper Seed Powder vol.45, pp.9, 2016, https://doi.org/10.3746/jkfn.2016.45.9.1333
- Effects of acid type extraction on characterization and sensory profile of duck feet gelatin: towards finding bovine gelatin alternative vol.12, pp.1, 2018, https://doi.org/10.1007/s11694-017-9661-8
- L.) sprout and collagen and its optimization for reduced-fat patties vol.42, pp.4, 2018, https://doi.org/10.1111/jfpp.13576
- 돈피 젤라틴을 첨가한 노계 다리살 소시지의 개발 vol.49, pp.1, 2012, https://doi.org/10.9721/kjfst.2017.49.1.80
- 홍국분말 첨가에 따른 닭다리살 소시지의 품질특성 변화 vol.46, pp.1, 2012, https://doi.org/10.5536/kjps.2019.46.1.11
- Quality characteristics of semi-dried restructured jerky: combined effects of duck skin gelatin and carrageenan vol.62, pp.4, 2012, https://doi.org/10.5187/jast.2020.62.4.553
- Development and characterization of a 3D printed functional chicken meat based snack: Optimization of process parameters and gelatin level vol.154, pp.None, 2012, https://doi.org/10.1016/j.lwt.2021.112768
- Drying-induced restructured jerky analog developed using a combination of edible insect protein and textured vegetable protein vol.373, pp.no.pb, 2012, https://doi.org/10.1016/j.foodchem.2021.131519