Moisture, Texture and Color Deteriorations of Spent Hen Jerky Packed in Different Packaging Methods During Storage

S. Sorapukdee; C. Uesakulrungrueng; K. Pilasombut; P. Tangwatcharin

Moisture, Texture and Color Deteriorations of Spent Hen Jerky Packed in Different Packaging Methods During Storage

in 63rd International Congress of Meat Science and Technology

Autor:innen:

S. Sorapukdee

S. Sorapukdee Department of Animal Production Technology and Fisheries, Faculty of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand; supaluk.so@kmitl.ac.th

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C. Uesakulrungrueng

C. Uesakulrungrueng Department of Animal Production Technology and Fisheries, Faculty of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand; supaluk.so@kmitl.ac.th

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K. Pilasombut

K. Pilasombut Department of Animal Production Technology and Fisheries, Faculty of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand; supaluk.so@kmitl.ac.th

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, und

P. Tangwatcharin

P. Tangwatcharin Department of Animal Production Technology and Fisheries, Faculty of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand; supaluk.so@kmitl.ac.th

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Art:: Kapitel

Seiten:: 317–319

DOI:: https://doi.org/10.3920/9789086868605_136

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The objective of this study was to evaluate some quality deterioration of jerky produced from spent laying hen meat during storage. Reformed jerky products were packed in vacuum packaging and aerobic packaging with an oxygen absorber, stored at room temperature and then collected at day 0, 15, 30, 45, 60, 75 and 90 for determinations of water activity (a_w), moisture content, shear force and color. The results showed that a_w of packed product in different packaging methods were relatively constant during storage, but the moisture content was higher when products stored during 60-90 days, as compared to early storage (P<0.05). The product textures in different packaging during 90 days of storage were not significant changed (P>0.05). Regarding color, lightness value increased, while redness, yellowness, chroma and hue values decreased during prolong storage (P<0.05). Numbers of total plate count, yeast/mold and S. aureus of products along 90 days were less than the limit of detection, which referred to jerky were stable to micro-organisms. The advantage of aerobic packaging with an oxygen absorber rather than vacuum packaging was color stability of product, which redness, yellowness and chroma quite unchanged during storage up to 90 days without detrimental effect on moisture and texture.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

ISBN:: 9789086868605

Verleger:: Wageningen Academic

Print-Publikationsdatum:: 15 Nov 2017

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Moisture, Texture and Color Deteriorations of Spent Hen Jerky Packed in Different Packaging Methods During Storage

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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