title: Effects of Drying Condition and Binding Agent on the Quality Characteristics of Ground Dried-Pork Meat Products.
abstract: The purpose of this study was to investigate the influence of processing conditions (temperature and time) and binding agent types (glutinous rice flour, potato starch, bean flour, and acorn flour) on the physicochemical and sensory characteristics of ground dried-pork meat product. For this purpose, ground dried-pork meat product was produced by adding several binding agents at different drying temperatures and times. The drying time affected moisture content and water activity in all drying temperature. However, under the similar drying conditions, the extent of drying varied depending on the type of binding agents. The results of sensory evaluation for texture degree and overall acceptability indicated the following: overall, higher drying temperatures and longer drying time heightened the degree of texture, and the overall acceptability varied depending on binding agent type. Physicochemical and sensory characteristics were analyzed to determine any possible correlation. The results revealed a high correlation between moisture content, water activity, shear forces, and sensory evaluation (p<0.01). However, there was no correlation with respect to overall acceptability.
authors.affiliation: Food Processing Research Center, Korea Food Research Institute, Sungnam 13539, Korea.
authors.forename: Yun-Sang
authors.initials: YS
authors.lastname: Choi
authors.affiliation: Food Processing Research Center, Korea Food Research Institute, Sungnam 13539, Korea.
authors.forename: Su-Kyung
authors.initials: SK
authors.lastname: Ku
authors.affiliation: Food Processing Research Center, Korea Food Research Institute, Sungnam 13539, Korea.
authors.forename: Jong-Dae
authors.initials: JD
authors.lastname: Park
authors.affiliation: Meat bank, Inchon 22650, Korea.
authors.forename: Hee-Ju
authors.initials: HJ
authors.lastname: Kim
authors.affiliation: Department of Animal Products and Food Science, Kangwon National University, Chuncheon 24341, Korea.
authors.forename: Aera
authors.initials: A
authors.lastname: Jang
authors.affiliation: Food Processing Research Center, Korea Food Research Institute, Sungnam 13539, Korea.
authors.forename: Young-Boong
authors.initials: YB
authors.lastname: Kim
keywords: Dried meat; binding agent; drying condition; sensory properties; water activity