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      SCIE SCOPUS KCI등재

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

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      https://www.riss.kr/link?id=A82730810

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      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 were investigated. In addition, sensory characteristics of pork jerky were evaluated and were used as a parameter for determining the optimum condition. Pork jerky samples were dried at different temperatures between 40 to 80℃ for the time ranged from 0 to 10 hr. The predicted values for moisture content, Aw, and shear force of dried pork samples were in good agreement with the experimental values with correlation coefficients (R²) of 0.95, 0.96, and 0.97, respectively. Both drying temperature and time significantly (p＜0.01) affected moisture content, Aw, pH, and shear force and their interactions were also significant at p＜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 65-70℃ for 7-8 hr.
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      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 were investigated. In addi...

      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 were investigated. In addition, sensory characteristics of pork jerky were evaluated and were used as a parameter for determining the optimum condition. Pork jerky samples were dried at different temperatures between 40 to 80℃ for the time ranged from 0 to 10 hr. The predicted values for moisture content, Aw, and shear force of dried pork samples were in good agreement with the experimental values with correlation coefficients (R²) of 0.95, 0.96, and 0.97, respectively. Both drying temperature and time significantly (p＜0.01) affected moisture content, Aw, pH, and shear force and their interactions were also significant at p＜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 65-70℃ for 7-8 hr.

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      목차 (Table of Contents)

      • Introduction
      • Materials and Methods
      • Results and Discussion
      • Acknowledgments
      • References
      • Introduction
      • Materials and Methods
      • Results and Discussion
      • Acknowledgments
      • References
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