title: Effect of chicken skin on the quality characteristics of semi-dried restructured jerky.
abstract: The objective of this study was to evaluate the effect of skin on the textural properties of semi-dried jerky produced with different acid treatments. Jerky was prepared with no skin (control) or with 1, 3, or 5% chicken skin. After hand mixing (for 3 min) and tumbling (for 30 min) to distribute the curing ingredients, the cured meats were dried for 180 min at 55°C, for 180 min at 65°C, and finally for 60 min at 75°C. The presence of skin was shown to result in a higher fat content, TBA value, and metmyoglobin due to the high fat content of the skin. In contrast, acid treatment decreased the TBA value and metmyoglobin in jerky relative to samples that were not subjected to acid treatment. The presence of skin also improved the moisture contents, processing yields, and mechanical tenderness.
authors.affiliation: Food Processing Research Center, Korean Food Research Institute, Baekhyeon-dong, Bundang-gu, Seongnam-si, Gyeonggi-do 13539, Republic of Korea.
authors.forename: Yun-Sang
authors.initials: YS
authors.lastname: Choi
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul 05029, Republic of Korea.
authors.forename: Doo-Jeong
authors.initials: DJ
authors.lastname: Han
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul 05029, Republic of Korea.
authors.forename: Ji-Hun
authors.initials: JH
authors.lastname: Choi
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul 05029, Republic of Korea.
authors.forename: Ko-Eun
authors.initials: KE
authors.lastname: Hwang
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul 05029, Republic of Korea.
authors.forename: Dong-Heon
authors.initials: DH
authors.lastname: Song
authors.affiliation: Meat Science and Muscle Biology Lab, Purdue University, West Lafayette, IN 47907, USA.
authors.forename: Hyun-Wook
authors.initials: HW
authors.lastname: Kim
authors.affiliation: Food Processing Research Center, Korean Food Research Institute, Baekhyeon-dong, Bundang-gu, Seongnam-si, Gyeonggi-do 13539, Republic of Korea.
authors.forename: Young-Boong
authors.initials: YB
authors.lastname: Kim
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul 05029, Republic of Korea kimcj@konkuk.ac.kr.
authors.forename: Cheon-Jei
authors.initials: CJ
authors.lastname: Kim
mesh_terms: D000818:Animals; D002645:Chickens; D005511:Food Handling / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D008461:Meat Products / Q000592:standards*; D033081:Shear Strength; D012867:Skin
keywords: acid treatment; chicken skin; jerky; tenderness; textural properties