title: Effects of moisture content and drying temperature on the physicochemical properties of ostrich jerky.
abstract: The objective of this study was to investigate the influence of temperature (50, 60, and 70 degrees C) and moisture content (18, 21, and 24%) on the quality ofjerky 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 degrees 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 degrees C and 60 degrees C showed little change in different moisture content, but samples dried at 70 degrees 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 degrees C showed the best sensory overall acceptability.
authors: Institute of Life Science and Natural Resources, College of Life and Environmental Sciences, Korea University, Seoul Korea.
authors: Seog-Won
authors: SW
authors: Lee
authors: Chang-Su
authors: CS
authors: Kang
mesh_terms: D000818:Animals; D003124:Colorimetry; D003258:Consumer Behavior; D003890:Desiccation; D005511:Food Handling / Q000379:methods*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008461:Meat Products / Q000032:analysis / Q000592:standards*; D011506:Proteins / Q000737:chemistry; D012995:Solubility; D020310:Struthioniformes; D013649:Taste; D013696:Temperature; D013718:Tensile Strength; D014867:Water / Q000032:analysis* / Q000378:metabolism
chemical_list: D011506:Proteins; D014867:Water