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Aung SH, Hossain MA, Park JY, Choi YS, Nam KC. Development of semi-dried goat meat jerky using tenderizers considering the preferences of the elderly. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2024; 66:807-833. [PMID: 39165744 PMCID: PMC11331373 DOI: 10.5187/jast.2024.e85] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Revised: 07/31/2023] [Accepted: 08/10/2023] [Indexed: 08/22/2024]
Abstract
Elderly people avoid eating red meat and dried meat product due to its texture and stiffness; they deprive them of rich sources of nutrients. In addition, food-related diseases are exponentially increasing due to using synthetic additives in food products. Therefore, this research aimed to develop semi-dried goat meat jerky considering geriatric preferences by using natural tenderizers and nitrate. Four treatments were formulated negative control (NC [synthetic nitrite without tenderizers]), positive control (PC [Swiss chard without tenderizers]), T1 (Swiss chard with pineapple powder), and T2 (Swiss chard with pineapple and tomato powder). T1 and T2 had higher processing yield, and rehydration capacity compared with NC and PC. The fat content of T1 and T2 was lower than the control groups. Moisture was significantly higher in T1, NC, and T2 than in PC (p < 0.05). T2 showed the lowest water activity (0.87), lowest shear force (4.82 kgf), and lowest total plate count (TPC). The lowest pH and thiobarbituric acid reactive substances (TBARS) were observed in T1 and T2. T1 showed the lowest lightness and the maximum redness (p < 0.05) while PC showed the lowest yellowness. During the storage period, moisture and pH decreased, and TPC and TBARS significantly increased whereas water activity is stable regardless of the treatment. The results of the myofibrillar fragmentation index (MFI) and sodium dodecyl sulfate-polyacrylamide gel revealed that T1 and T2 more effectively converted protein to polypeptides. In addition, tenderizers positively affected thrombogenicity, atherogenicity, and hypocholesterolemic/hypercholesterolemic indices. T2 observed the highest overall sensory acceptance by reducing goaty flavor. Overall, jerky treated with tenderizers is easily chewable and digestible for the elderly due to its tenderness and essential fatty acids that would be senior-friendly food.
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Affiliation(s)
- Shine Htet Aung
- Department of Animal Science and
Technology, Sunchon National University, Suncheon 57922,
Korea
- Department of Zoology, Kyaukse
University, Kyaukse 05151, Myanmar
| | - Md. Altaf Hossain
- Department of Animal Science and
Technology, Sunchon National University, Suncheon 57922,
Korea
- Department of Applied Food Science and
Nutrition, Chattogram Veterinary and Animal Sciences
University, Chattogram 4225, Bangladesh
| | - Ji-Young Park
- Department of Animal Science and
Technology, Sunchon National University, Suncheon 57922,
Korea
| | | | - Ki-Chang Nam
- Department of Animal Science and
Technology, Sunchon National University, Suncheon 57922,
Korea
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Optimization of Valorization of Chicken MDCM to Produce Soluble Protein and Collagen Peptides. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031327] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
This study aimed to utilize enzymatic treatment and pressurized hot water extraction (PHWE) to recover soluble food-grade protein and collagen peptides from mechanically deboned chicken meat (MDCM), a side-stream from the meat industry. Food-grade enzyme blends Ermitase 1 and Ermitase 2 were used to fractionate the mechanically deboned meat into fat, soluble protein, and solids. Response surface methodology was utilized to optimize treatments to maximize the protein yield. At the optimum conditions (hydrolysis time 240 min, E:S 0.27%, and a hydromodule 1 L/kg), the enzymatic treatment produced high protein yield, approximately 90%. The protein hydrolysates showed a good solubility index, but weak gelling properties. The PHWE of the bones resulted in a high nitrogen yield, approximately 87%, at the optimum conditions of 190 °C and 83 min. Peptides in the bone extract were in the range of 0.5–13.7 kDa. Overall, our study highlights the importance of response surface methodology to optimize parameters for mechanically deboned chicken meat enzymatic and PHWE treatments to achieve high yields of protein for food applications and low-molecular-weight collagen peptides for cosmetic applications. The crucial role of protein and peptide prices was observed in preliminary profitability analysis.
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Monsalve-Atencio R, Ospina-Millán N, Contreras-Calderón J. Effect of addition of collagen and plasma as substitutes for mechanically deboned chicken meat on physicochemical and sensory properties of salchichón. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112157] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Kim SM, Kim TK, Ku SK, Kim MJ, Jung S, Yong HI, Choi YS. Quality characteristics of semi-dried restructured jerky: combined effects of duck skin gelatin and carrageenan. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2020; 62:553-564. [PMID: 32803187 PMCID: PMC7416162 DOI: 10.5187/jast.2020.62.4.553] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 05/03/2020] [Accepted: 05/15/2020] [Indexed: 01/03/2023]
Abstract
The present study investigated the effects of duck skin gelatin and carrageenan
on the quality of semi-dried restructured jerky. Restructured jerky was prepared
as follows: G0 (control, without duck skin gelatin and carrageenan), G0C (0.3%
carrageenan), G0.5 (0.5% duck skin gelatin), G0.5C (0.5% duck skin gelatin and
0.3% carrageenan), G1 (1.0% duck skin gelatin), and G1C (1.0% duck skin gelatin
and 0.3% carrageenan). The moisture content was the highest for the semi-dried
restructured jerky from G0.5C and G1C groups, which showed the lowest for shear
force value (p < 0.05). The processing yield of
semi-dried restructured jerky with carrageenan was higher compared to that of
the control group (p < 0.05). The rehydration capacities
of G0.5, G0.5C, and G1C groups were significantly higher than the rehydration
capacity of the control group (p < 0.05). Water
activity, lightness, yellowness, flavor score, texture score, and overall
acceptability were the highest (p < 0.05) for the
semi-dried restructured jerky from the G1C group. No significant
(p > 0.05) difference was observed in appearance
score among restructured jerky prepared from duck skin gelatin and carrageenan.
Thus, the addition of 1.0% duck skin gelatin and 0.3% carrageenan to semi-dried
restructured jerky formulations results in the optimization of quality
characteristics.
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Affiliation(s)
- Se-Myung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Su-Kyung Ku
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Min Jung Kim
- Research Group of Natural Materials and Metabolism, Korea Food Research Institute, Wanju 55365, Korea
| | - Samooel Jung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
| | - Hae In Yong
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
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Kim TK, Kim HW, Lee YY, Jang HW, Kim YB, Choi YS. Quality characteristics of duck jerky: combined effects of collagen and konjac. Poult Sci 2020; 99:629-636. [PMID: 32416851 PMCID: PMC7587749 DOI: 10.3382/ps/pez561] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2019] [Accepted: 09/11/2019] [Indexed: 11/25/2022] Open
Abstract
The effects of curing solution prepared using various ratios of a combination of collagen and konjac (100/0, 80/20, 60/40, 40/60, 20/80, and 0/100) on the quality characteristics of duck jerky were investigated. The moisture, processing yield, water activity, tenderness score, and overall acceptability score of duck jerky were the highest when the ratio of added collagen and konjac was 60/40. The rehydration ratio of duck jerky increased due to the addition of collagen and konjac combinations in curing solution, and was higher for the 60/40 and 40/60 combinations than for the others. The shear force of duck jerky was the highest for the untreated jerky, and the lowest for the jerky formulated with the 60/40 combination of collagen and konjac solution. No significant differences were observed in lightness and yellowness between jerky treated with combinations of collagen and konjac. Taken together, our results indicate that addition of a combination of collagen and konjac at a 60/40 ratio results in good quality characteristics of duck jerky. Thus, we suggest that the use of combinations of collagen and konjac in duck jerky processing is beneficial for improving the quality characteristics of the jerky.
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Affiliation(s)
- Tae-Kyung Kim
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Republic of Korea
| | - Hyun-Wook Kim
- Department of Animal Science & Biotechnology, Gyeongnam National University of Science and Technology, Jinju 52725, Republic of Korea
| | - Yun-Yeol Lee
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Republic of Korea
| | - Hae Won Jang
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Republic of Korea
| | - Young-Boong Kim
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Republic of Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Republic of Korea.
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Wubshet SG, Wold JP, Böcker U, Sanden KW, Afseth NK. Raman spectroscopy for quantification of residual calcium and total ash in mechanically deboned chicken meat. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.08.017] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Saricaoglu FT, Tural S, Gul O, Turhan S. High pressure homogenization of mechanically deboned chicken meat protein suspensions to improve mechanical and barrier properties of edible films. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.058] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Kim TK, Hwang KE, Sung JM, Park JD, Kim MH, Jeon KH, Kim YB, Choi YS. Replacement of pork back fat with pre-emulsion of wheat (Triticum aestivumL.) sprout and collagen and its optimization for reduced-fat patties. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13576] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Tae-Kyung Kim
- Food Processing Research Center, Korean Food Research Institute; Wanju 55365 Republic of Korea
| | - Ko-Eun Hwang
- Department of Animal Sciences, Meat Science and Muscle Biology Laboratory; University of Wisconsin-Madison; 1805 Linden Drive, Madison, WI 53706 USA
| | - Jung-Min Sung
- Food Processing Research Center, Korean Food Research Institute; Wanju 55365 Republic of Korea
| | - Jong-Dae Park
- Food Processing Research Center, Korean Food Research Institute; Wanju 55365 Republic of Korea
| | - Myung-Ho Kim
- Food Processing Research Center, Korean Food Research Institute; Wanju 55365 Republic of Korea
| | - Ki-Hong Jeon
- Food Processing Research Center, Korean Food Research Institute; Wanju 55365 Republic of Korea
| | - Young-Boong Kim
- Food Processing Research Center, Korean Food Research Institute; Wanju 55365 Republic of Korea
| | - Yun-Sang Choi
- Food Processing Research Center, Korean Food Research Institute; Wanju 55365 Republic of Korea
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Saricaoglu FT, Gul O, Tural S, Turhan S. Potential application of high pressure homogenization (HPH) for improving functional and rheological properties of mechanically deboned chicken meat (MDCM) proteins. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.07.029] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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10
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Saricaoglu FT, Turhan S. Functional and Film-forming Properties of Mechanically Deboned Chicken Meat Proteins. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2017. [DOI: 10.1515/ijfe-2017-0059] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractIn the present study, the functional properties of mechanically deboned chicken meat proteins (MDCM-Ps) were determined at different pH (2, 4, 6, 8 and 12), and film-forming properties were evaluated depending on MDCM-P (2, 3 and 4 %) and glycerol (30, 40 and 50 %) concentrations. The highest solubility, emulsifying and foaming properties were determined at pH 12. MDCM-P solutions showed non-polyelectrolyte behavior and gelation onset temperature was determined at 36 °C. Film-forming properties of MDCM-P showed that the tensile strength decreased, and elongation at break increased as glycerol concentration increased. Films became more transparent with increasing glycerol and decreasing protein concentration, while water vapor permeability increased with increasing glycerol and protein concentration. Water sorption data of films were fitted to the Guggenheim, Anderson, and De Boer model. In general, equilibrium moisture content of films increased as glycerol level increased. Overall, the results showed that MDCM-P could be useful as a new protein source for both food and packaging industries.
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Kang SI, Kim MW, Kim YJ, Kim MJ, Choi BD, Heu MS, Kim JS. Processing optimization of restructured jerky from sea rainbow trout frame muscle. Food Sci Biotechnol 2016; 25:707-712. [PMID: 30263327 DOI: 10.1007/s10068-016-0123-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2015] [Revised: 01/11/2016] [Accepted: 01/31/2016] [Indexed: 11/29/2022] Open
Abstract
This study determined optimal drying temperature and time on the moisture content, hardness, and overall sensory acceptance of restructured jerky from sea rainbow trout frame muscle (RJ-SRTF) using response surface methodology. The optimal drying conditions with respect to the above variables were 67.2°C for drying temperature and 8.6 h for drying time. The predicted values of response optimal conditions were 18.8 g/100 g for moisture content, 495.8 g/cm2 for hardness, and a score of 7.2 for overall sensory acceptance. The actual values obtained in this experiment were 19.1±0.6 g/100 g for moisture content, 453.9±91.0 g/cm2 for hardness, and a score of 7.4±0.5 for overall sensory acceptance. Both actual and predicted values were nearly identical. In conclusion, the models are adequately fitted to experimental data and suitable for optimization.
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Affiliation(s)
- Sang In Kang
- Food Safety and Processing Research Division, National Institute of Fisheries Science, Busan, 46083 Korea
| | - Min Woo Kim
- Geojesuhyup marine products processing plants, Geoje, 53274 Korea
| | - Yong Jung Kim
- 2Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University, Tongyeong, Gyeongnam, 53064 Korea
| | - Min Joo Kim
- 2Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University, Tongyeong, Gyeongnam, 53064 Korea
| | - Byeong Dae Choi
- 2Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University, Tongyeong, Gyeongnam, 53064 Korea
| | - Min Soo Heu
- 3Department of Food Science and Nutrition, Gyeongsang National University, Jinju, Gyeongnam, 52828 Korea
| | - Jin-Soo Kim
- 2Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University, Tongyeong, Gyeongnam, 53064 Korea
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Choi YS, Han DJ, Choi JH, Hwang KE, Song DH, Kim HW, Kim YB, Kim CJ. Effect of chicken skin on the quality characteristics of semi-dried restructured jerky. Poult Sci 2016; 95:1198-204. [DOI: 10.3382/ps/pew015] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2015] [Accepted: 01/07/2016] [Indexed: 11/20/2022] Open
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