Color Characteristics and Maillard Reactions of Chicken Meat Jerky with Different Sweeteners during Storage

Pirinya WONGWIWAT; Saowakon WATTANACHANT

Authors

Pirinya WONGWIWAT Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Songkhla 90112
Saowakon WATTANACHANT Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Songkhla 90112

Keywords:

Color, Maillard reaction, chicken meat jerky, sweetener, storage condition

Abstract

The color characteristics of chicken meat jerky, prepared with sucrose and mixed sugar (sucrose: fructose: sorbitol 70: 15: 15), were investigated during storage at room temperature under different conditions (vacuum, 33, and 75 % relative humidity (RH) conditions). Changes in color values (L*, a*, b*) and the degree of Maillard reaction of the product were determined. The samples prepared with mixed sugar had more browning (brown color) than the samples prepared with sucrose (dark-yellow color) in all storage conditions (p < 0.05). The samples prepared with mixed sugar had a decrease in L* value and an increase in a* and b* value during storage, which corresponded to Maillard reaction development. The values of L*, a*, and b*, as well as the degree of Maillard reaction of samples prepared with the same sugar types, were not significantly different during storage in various storage conditions (p ≥ 0.05). Sensory scores of the color of chicken meat jerky kept in vacuum and 75 %RH conditions indicated preference within 30 days of storage, while samples stored in 33 %RH condition were acceptable within 15 days of storage.

doi:10.14456/WJST.2016.15

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