Application Of Hydrocolloids And Salt In Pork Jerky

As a kind of traditional Chinaese meat product, the pork jerky was well received byconsumers for its high nutritional value, typical color, characteristic aroma and goodconservation capacity. Nowadays, the pork jerky process mainly followed the traditionaltechnology which were the backward technology. It had low production rate and high energyconsumption. The products produced by this technology had some drawbacks,such as hardand inelastic texture. Their quality was difficult to guarantee. It was necessary to selectadditives to improve the quality of the pork jerky. In this work, the effect of hydrocolloids andpotassium, calcium salt instead of part of sodium salt on the quality of jerky were studied. Theaim was to improve the quality of the jerky. It was also discussed that the effect ofhydrocolloids included carrageenan and konjac gum and compound salt such as sodium,potassium and calcium salt on the thermal induced gel of pork muscle protein. Theconclusions were as follows:Carrageenan could significantly improve the adhesiveness and chewiness of the porkjerky (p<0.05). The carrageenan with higher concentration could significantly improve thehardness and elasticity. Lower concentration carrageenan could significantly improve theadhesiveness and resilience (p<0.05). The konjac glucomannan could significantly improvethe hardness, adhesiveness, adhesiveness, chewiness, resilience of the jerky. And0.3%konjacglucomannan could significantly improve the elasticity (p<0.05). The guar gum couldsignificantly improve the elasticity and resilience of the jerky (p<0.05).0.1%guar gum couldsignificantly improve the cohesiveness and0.2%,0.3%,0.4%guar gum could significantlyimprove the chewiness of the jerky (p<0.05). Carrageenan, konjac gum and guar gum were allhelpful for the texture properties of the pork jerky.Carrageenan combined with konjac glucomannan and konjac glucomannan combinedwith guar gum could both improve the organoleptic quality, color and lustre, textureproperties, storability and reduce the water activity of the pork jerky. A certain amount ofhydrophilic colloid, carrageenan combined with konjac glucomannan was able to improve thehardness, adhesiveness, chewiness and storability, and the result was better than konjacglucomannan with guar gum. The jerky with0.16%carrageenan and0.24%konjac glucomannan had the highest sensory composite scores, hardness, adhesiveness, chewinessand lowest water activity.With chlorine salt components changing, carrageenan gum combined with konjac gumcould also improve the organoleptic quality, texture properties included hardness,adhesiveness, chewiness, while increased water content, pH and decreased the water activityof the jerky. A certain amount of carrageenan gum combined with konjac gum, sodium salt,potassium salt and calcium salt could improve the texture properties, juiciness and storabilityof the jerky.With the addition of carrageenan, konjac gum or the combination, the water retention ofpork gel was significantly increased (p<0.05).0.4%carrageenan was able to improvelightness, redness, hardness, adhesiveness, adhesiveness, chewiness, and elasticity modulusG’, loss modulus G” of the gel and contributed to form the comparatively compact networkstructure.0.4%konjac gum was able to promote redness, elasticity modulus G’, loss modulusG” of the gel and contributed to form dense and orderly gel network structure.0.16%carrageenan(CG)/0.24%konjac gum(KG),1.5%NaCl,0.5%KCl,0.5%CaCl2could improvelightness, redness, elasticity modulus G’, loss modulus G", texture properties, decreaseyellowness and formed a kind of very dense gel network structure.