Effects of moisture content and drying temperature on the physicochemical properties of ostrich jerky

✍ Scribed by Lee, Seog-Won ;Kang, Chang-Su

• Publisher: John Wiley and Sons
• Year: 2003
• Tongue: English
• Weight: 209 KB
• Volume: 47
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.200390076

✦ Synopsis

Abstract

The objective of this study was to investigate the influence of temperature (50, 60, and 70°C) and moisture content (18, 21, and 24%) on the quality of jerky products from ostrich meat. The jerky products were evaluated by physicochemical and sensory methods. The tensile strength of the samples prepared to 24% w.b. moisture content at 50°C was lowest (p < 0.05; 124 N) while those prepared under other conditions were in the range of 208–268 N (p > 0.05). The water activity of the jerky products was 0.51–0.72, and significant influence of drying temperature on protein solubility was also observed, but the samples dried at the same temperature had similar levels of soluble protein (p > 0.05) regardless of moisture content of samples. The pH of the samples dried at 50°C and 60°C showed little change in different moisture content, but samples dried at 70°C tended to affect the pH by moisture content. Hunter a‐values showed a predominantly increasing trend in all moisture levels as the heating temperature increased. The jerky product prepared to 24% w.b. moisture content at 60°C showed the best sensory overall acceptability.