Abstract
Chicken meat jerky with high sugar content is popular intermediate-moisture meat product in Asia. Different types of sugar, sucrose and mixed sugar (sucrose: fructose: sorbitol 70: 15: 15), were evaluated to improve the quality of product. Quality changes of chicken meat jerky stored in vacuum and aerobic (33 and 75 %relative humidity, %RH) conditions were studied for suitable condition to extend shelf-life of product. The samples were determined the physical and chemical characteristics, as well as sensory evaluation during storage at room temperature. The moisture content and water activity (aw) of samples stored in 33 %RH conditions was continuously diminished during storage that related to harder texture and unacceptable quality in sensory evaluation. All samples stored in vacuum and 75 %RH condition demonstrated the lower shear force value than that stored in 33%RH condition (p < 0.05). Samples stored in vacuum condition had the lowest lipid oxidation (p < 0.05.) which corresponding to the highest scores in less rancidity and overall acceptance attributes. All samples stored in vacuum condition also had the highest acceptability in all sensory attributes (taste, rancidity, color and overall acceptance) followed by 75 %RH storage condition (p < 0.05). Samples prepared with mixed sugar could improve color and retard rancidity in chicken jerky meat product. Sample prepared with mixed sugar kept in vacuum condition had the lowest lipid oxidation and highest sensory score in overall acceptance attributes along the extended storage.
Similar content being viewed by others
References
Adams A, Kitryte V, Venskutonis R, Kimpe ND (2009) Formation and characterisation of melanoidin-like polycondensation products from amino acids and lipid oxidation products. Food Chem 115:904–911
Ajandouz EH, Desseaux V, Tazi S, Puigserver A (2008) Effects of temperature and pH on the kinetics of caramelization, protein cross-linking and maillard reactions in aqueous model systems. Food Chem 107:1244–1252
AOAC (1999) Official methods of analysis of the association of official analytical chemists. The association of Official analytical chemists. Inc, Washington
Barriuso B, Astiasarán I, Ansorena D (2013) A review of analytical methods measuring lipid oxidation status in foods: a challenging task. Eur Food Res Technol 236:1–15
Brannan RG (2008) Effect of grape seed extract on physicochemical properties of ground, salted, chicken thigh meat during refrigerated storage at different relative humidity levels. J Food Sci 73:C36–C40
Chen WS, Liu DC, Chen MT, Ockerman HW (2000) Improving texture and storage stability of Chinese-style pork jerky by the addition of humectants. Asian-Aus J Anim Sci 13:1455–1460
Chen WS, Liu DC, Chen MT (2002) Effects of high level of sucrose on the moisture content, water activity, protein denaturation and sensory properties in Chinese-style pork jerky. Asian-Aus J Anim Sci 15:585–590
Dong S, Wei B, Chen B, Mcclements DJ, Decker EA (2011) Chemical and antioxidant properties of casein peptide and its glucose maillard reaction products in fish oil-in-water emulsions. J Agric Food Chem 59:13311–13317
Engez S, Baskan P, Ergönül B (2012) Chemical, textural and sensorial attributes of biltong produced through different manufacturing processes. Korean J Food Sci Ani Resour 32:263–267
Ergun R, Lietha R, Hartel RW (2010) Moisture and shelf life in sugar confections. Crit Rev Food Sci Nutr 50:162–192
Erickson MC (2007) Lipid oxidation in muscle foods. In: Akoh CC, Min DB (eds) Food lipids chemistry, nutrition, and biotechnology. CRC Press, Boca Raton, pp. 322–364
Esse R, Saari A (2004) Shelf-life and moisture management. In: Steele R (ed) Understanding and measuring the shelf-life of food. CRC Press, Boca Raton, pp. 24–41
Fennema OR (1996) Water and ice. In: Fennema OR (ed) Food chemistry, Marcel Dekker, New York, pp 17–94
Fernández J, Pérez-Álvarez JA, Fernández-López JA (1997) Thiobarbituric acid test for monitoring lipid oxidation in meat. Food Chem 59:345–353
Ferrari CKB, Torres EAFS (2002) Lipid oxidation and quality parameters of sausages marketed locally in the town of Săo Paulo (Brazil). Czech J Food Sci 20:144–150
Huang TC, Nip WK (2001) Intermediate-moisture meat and dehydrated meat. In: Hui YH, Nip WK, Rogers RW, Young OA (ed) Meat science and application, Marcel Dekker, New York, pp 403–441
Kim G, Jung E, Seo H, Joo S, Yang H (2010) Textural and sensory properties of pork jerky adjusted with tenderizers or humectant. Korean J Food Sci Ani Resour 30:930–937
Kong J, Perkins LB, Dougherty MP (2011) Camire ME, control of lipid oxidation in extruded salmon jerky snacks. J Food Sci 76:C8–C13
Laroque D, Inisan C, Berger C, Vouland É, Dufossé L, Guérard F (2008) Kinetic study on the maillard reaction. Consideration of sugar reactivity. Food Chem 111:1032–1042
Loveday SM, Hindmarsh JP, Creamer LK, Singh H (2009) Physicochemical changes in a model protein bar during storage. Food Res Int 42:798–806
Mathlouthi M (2001) Water content, water activity, water structure and the stability of food stuffs. Food Control 12:409–417
Meste ML, Roudaut G, Champion D, Blond G, Simatos D (2006) Interaction of water with food components. In: Gaonkar AG, McPherson A (eds) Ingredient interactions effects on food quality. CRC Press, Boca Raton, pp. 87–138
Nawar WW (1998) Biochemical processes: lipid instability. In: Taub IA, Singh RP (eds) Food storage stability. CRC Press, Boca Raton, pp. 89–104
Pomeranz Y (1991) Functional properties of food components, 2nd edn. Academic Press, San Diego
Ramírez MR, Morcuende D, Estévez M, Cava R (2004) Effects of the type of frying with culinary fat and refrigerated storage on lipid oxidation and colour of fried pork loin chops. Food Chem 88:85–94
Robles-Martinez C, Cervantes E, Ke PJ (1982) Recommended method for testing the objective rancidity development in fish based on TBARS formation. Canadian technical report of fisheries and aquatic sciences no. 1089, Department of Fisheries and Oceans Fisheries Development Branch. Canada
Roos YH (2001) Water activity and plasticization. In: Eskin NAM, Robinson DS (eds) Food shelf life stability: chemical, biochemical and microbiological changes. CRC Press, Boca Raton, pp. 3–36
Singh RP, Anderson BA (2004) The major types of food spoilage: an overview. In: Steele R (ed) Understanding and measuring the shelf-life of food. Woodhead Publishing Limited, Cambridge, pp. 3–23
Tang SZ, Sheehan D, Buckley DJ, Morrissey PA, Kerry JP (2001a) Anti-oxidant activity of added tea catechins on lipid oxidation of raw minced red meat poultry, and fish muscle. Int J Food Sci Technol 36:685–692
Tang SZ, Sheehan D, Buckley DJ, Morrissey PA, Kerry JP (2001b) Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation. Food Res Int 34:651–657
Tarladgis BG, Watts BM, Yonathan M (1960) Distillation method for the determination of malonaldehyde ın rancid foods. J Am Oil Chem Soc 37:44–48
Troller JA, Christian JHB (1978) Water activity and food. Academic Press, New York, pp. 48–65
Wang Y (2004) Saccharides: modifications and applications. In: Tomasik P (ed) Chemical and functional properties of food saccharides. CRC Press, Boca Raton, pp. 35–46
Wong DW (1989) Mechanism and theory in food chemistry. Van Nostrand Reinhold, New York
Wrolstad RE (2011) Food carbohydrate chemistry. John Wiley & Sons, Inc., New York
Xiao S, Zhang WG, Lee EJ, Ma CW, Ahn DU (2011) Effects of diet, packaging, and irradiation on protein oxidation, lipid oxidation, and color of raw broiler thigh meat during refrigerated storage. Poult Sci 90:1348–1357
Yang H, Hwang Y, Joo S, Park G (2009) The physicochemical and microbiological characteristics of pork jerky in comparison to beef jerky. Meat Sci 82:289–294
Yang TCS (1998) Ambient storage. In: Taub IA, Singh RP (eds) Food storage stability. CRC Press, Boca Raton, pp. 435–458
Zamora R, Hidalgo FJ (2005) Coordinate contribution of lipid oxidation and maillard reaction to the nonenzymatic food browning. Crit Rev Food Sci Nutr 45:49–59
Acknowledgments
This work was granted by Office of the Higher Education Commission which supported CHE Ph.D. Scholarship (CHE 510615) and Prince of Songkla University.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Wongwiwat, P., Wattanachant, S. Quality changes of chicken meat jerky with different sweeteners during storage. J Food Sci Technol 52, 8329–8335 (2015). https://doi.org/10.1007/s13197-015-1884-2
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-015-1884-2