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Optimization of Drying Temperature and Time for Pork Jerky Using Response Surface Methodology

첫 페이지 보기
  • 발행기관
    한국식품과학회 바로가기
  • 간행물
    Food Science and Biotechnology SCIE KCI 등재 SCOPUS 바로가기
  • 통권
    Volume 18 Number 4 (2009.08)바로가기
  • 페이지
    pp.985-990
  • 저자
    Han-Sul Yang, Sung-Won Kang, Jin-Yeon Jeong, Seon-Tea Joo, Gu-Boo Park, Sung-Gil Choi, Ji-Yeon Chun
  • 언어
    영어(ENG)
  • URL
    https://www.earticle.net/Article/A110380

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원문정보

초록

영어
Response surface methodology (RSM) was applied to determine the optimum drying conditions for pork jerky.The physicochemical properties of pork jerky, such as final moisture content, water activity (Aw), pH, and shear force wereinvestigated. In addition, sensory characteristics of pork jerky were evaluated and were used as a parameter for determiningthe optimum condition. Pork jerky samples were dried at different temperatures between 40 to 80oC for the time ranged from0 to 10 hr. The predicted values for moisture content, Aw, and shear force of dried pork samples were in good agreement withthe experimental values with correlation coefficients (R2) of 0.95, 0.96, and 0.97, respectively. Both drying temperature andtime significantly (p<0.01) affected moisture content, Aw, pH, and shear force and their interactions were also significant atp<0.01 except for Aw. RSM showed the optimum drying conditions for pork jerky, based on moisture content, shear force,and sensory evaluation to be 65-70oC for 7-8 hr.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

pork jerky drying condition optimization response surface methodology (RSM) textural property

저자

  • Han-Sul Yang [ Division of Applied Life Science, Graduate School, Institute of Agriculture & Life Sciences, Gyeongsang National University, Jinju, Gyeongnam 660-701, Korea ]
  • Sung-Won Kang [ Division of Applied Life Science, Graduate School, Institute of Agriculture & Life Sciences, Gyeongsang National University, Jinju, Gyeongnam 660-701, Korea ]
  • Jin-Yeon Jeong [ Division of Applied Life Science, Graduate School, Institute of Agriculture & Life Sciences, Gyeongsang National University, Jinju, Gyeongnam 660-701, Korea ]
  • Ji-Yeon Chun [ Department of Food Science and Technology, Sunchon National University, Suncheon, Jeonnam 540-742, Korea ]
  • Seon-Tea Joo [ Division of Applied Life Science, Graduate School, Institute of Agriculture & Life Sciences, Gyeongsang National University, Jinju, Gyeongnam 660-701, Korea ]
  • Gu-Boo Park [ Division of Applied Life Science, Graduate School, Institute of Agriculture & Life Sciences, Gyeongsang National University, Jinju, Gyeongnam 660-701, Korea ]
  • Sung-Gil Choi [ Division of Applied Life Science, Graduate School, Institute of Agriculture & Life Sciences, Gyeongsang National University, Jinju, Gyeongnam 660-701, Korea ] Corresponding author

참고문헌

자료제공 : 네이버학술정보

간행물 정보

발행기관

  • 발행기관명
    한국식품과학회 [Korean Society of Food Science and Technology]
  • 설립연도
    1970
  • 분야
    농수해양>식품과학
  • 소개
    본회는 사회일반의이익에 공여하기 위하여 공공법인의 운영에 관한 법률의 규정에 따라 식품 과학 전반에 관한 이론 및 기술연구와 그 응용을 촉진 및 보급시키며 학술과 사업을 연계시키고, 나아가 국민의 식생활을 질적, 양적으로 향상시킴을 목적으로 한다.

간행물

  • 간행물명
    Food Science and Biotechnology
  • 간기
    격월간
  • pISSN
    1226-7708
  • 수록기간
    1992~2009
  • 십진분류
    KDC 574 DDC 664

이 권호 내 다른 논문 / Food Science and Biotechnology Volume 18 Number 4

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