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

Pirinya WONGWIWAT, Saowakon WATTANACHANT

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

Keywords


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

Full Text:

PDF

References


WS Chen, DC Liu and MT Chen. Effects of high level of sucrose on the moisture content, water activity, protein denaturation and sensory properties in Chinese-style pork jerky. Asian-Aus. J. Anim. Sci. 2002; 15, 585-90.

X Liu, P Zhou, A Tran and TP Labuza. Effects of polyols on the stability of whey proteins in intermediate-moisture food model systems. J. Agric. Food Chem. 2009; 57, 2339-45.

G Kim, E Jung, H Seo, S Joo and H Yang. Textural and sensory properties of pork jerky adjusted with tenderizers or humectant. Korean J. Food Sci. Ani. Resour. 2010; 30, 930-7.

WS Chen, DC Liu, MT Chen and HW Ockerman. Improving texture and storage stability of Chinese-style pork jerky by the addition of humectants. Asian-Aus. J. Anim. Sci. 2000; 13, 1455-60.

AM Pearson and RB Young. Composition and Structure. In: AM Pearson and RB Young (eds.). Muscle and Meat Biochemistry. Academic Press, California, 1989, p. 1-33.

RW Kranen, TH Van Kuppevelt, HA Goedhart, CH Veerkamp, E Lambooy and JH Veerkamp. Hemoglobin and myoglobin content in muscle of broiler chickens. Poultry Sci. 1999; 78, 467-76.

P Wongwiwat and S Wattanachant. Effect of sugar types on physical attributes and crystalline structure of sweet-dried chicken meat product. Int. Food Res. J. 2014; 21, 2285-91.

A Nezzal, L Aerts, M Verspaille, G Henderickx and A Redl. Polymorphism of sorbitol. J. Cryst. Growth 2009; 311, 3863-70.

Y Wang. Saccharides: Modifications and Applications. In: P Tomasik (ed.). Chemical & Functional Properties of Food Saccharides. CRC Press, Boca Raton, 2004, p. 35-46.

JN BeMiller and RL Whistler. Carbohydrate. In: OR Fennema (ed.). Food Chemistry. 3rd ed. Marcel Dekker, New York, 1996, p. 157-224.

K Jouppila. Mono- and Disaccharides: Selected Physiochemical and Functional Aspects. In: A Eliasson (ed.). Carbohydrated in Foods. CRC Press, Boca Raton, 2006, p. 41-88.

D Laroque, C Inisan, C Berger, É Vouland, L Dufossé and F Guérard. Kinetic study on the Maillard reaction. Consideration of sugar reactivity. Food Chem. 2008; 111, 1032-42.

S Wattanachant and P Adulyatham. Effect of Sweeteners on Development of Sweet Dried Meat Product for Health from Chicken Meat Trimming (in Thai). Prince of Songkhla University, Songkhla, 2014.

TC Huang and WK Nip. Intermediate-Moisture Meat and Dehydrated Meat. In: YH Hui, WK Nip, RW Rogers and OA Young (eds.). Meat Science & Applications. Marcel Dekker, New York, 2001, p. 403-41.

YH Roos. Water Activity and Plasticization. In: NAM Eskin and DS Robinson (eds.). Food Shelf Life Stability: Chemical, Biochemical & Microbiological Changes. CRC Press, Boca Raton, 2001, p. 3-36.

OR Fennema. Water and Ice. In: OR Fennema (ed.). Food Chemistry. 3rd ed. Marcel Dekker, New York, 1996, p. 17-94.

M Mathlouthi. Water content, water activity, water structure and the stability of food stuffs. Food Control. 2001; 12, 409-17.

SIFS Martins and MAJS van Boekel. Kinetic modelling of Amadori N-(1-deoxy-D-fructos-1-yl)-glycine degradation pathways. Part II: Kinetic analysis. Carbohydr. Res. 2003; 338, 1665-78.

T Davidek, N Clety, S Aubin and I Blank. Degradation of the Amadori compound N-(1-Deoxy-D-fructos-1-yl) glycine in aqueous model systems. J. Agric. Food Chem. 2002; 50, 5472-9.

RE Barnett and H Kim. Protein Instability. In: IA Taub and RP Singh (eds.). Food Storage Stability. CRC Press, Boca Raton, 1998, p. 89-104.

MR Ramírez, D Morcuende, M Estévez and R Cava. Effects of the type of frying with culinary fat and refrigerated storage on lipid oxidation and colour of fried pork loin chops. Food Chem. 2004; 88, 85-94.

M Ngadi, Y Li and S Oluka. Quality changes in chicken nuggets fried in oils with different degrees of hydrogenatation. LWT-Food Sci. Tech. 2007; 40, 1784-91.

E Özpolat, B Patir, HS Guran and MR Gul. Effect of vacuum packaging method on the shelf-life of Capoeta ambla sausage. Iran J. Fish Sci. 2014; 13, 178-84.

AMCN Rocha, EC Coulon and AMMB Morais. Effect of vacuum packaging on the physical quality of minimally processed potatoes. Food Serv. Tech. 2003; 3, 81-8.

D Han, J Jeong, J Choi, Y Choi, H Kim, M Lee, E Lee, H Paik and C Kim. Effect of curing methods on the quality characteristics of pork jerky. Food Sci. Tech. Res. 2011; 17, 179-86.

M Carabasa-Giribet and A Ibarz-Ribas. Kinetics of colour development in aqueous fructose systems at high temperatures. J. Sci. Food Agric. 2000; 80, 2105-13.

MR Ramírez and R Cava. Changes in colour, lipid oxidation and fatty acid composition of pork loin chops as affected by the type of culinary frying fat. LWT-Food Sci. Tech. 2005; 38, 726-34.

PM Nielsen, D Petersen and C Dambmann. Improved method for determining food protein degree of hydrolysis. J. Food Sci. 2001; 66, 642-6.

M Dubois, KA Gilles, JK Hamilton, PA Rebers and F Smith. Colorimetric method for determination of sugars and related substances. Anal. Chem. 1956; 28, 350-6.

JL Chávez-Servín, AI Castellote and MC López-Sabater. Analysis of mono- and disaccharides in milk-based formulae by high-performance liquid chromatography with refractive index detection. J. Chromatogr. A 2004; 1043, 211-5.

CP Sherwin and TP Labuza. Role of moisture in Maillard browning reaction rate in intermediate moisture foods: Comparing solvent phase and matrix properties. J. Food Sci. 2003; 68, 588-94.

K Eichner and M Karel. The influence of water content and water activity on the sugar-amino browning reaction in model systems under various conditions. J. Agric. Food Chem. 1972; 20, 218-23.

M Quintas, C Guimarões, J Baylina, TRS Brandão and CLM Silva. Multiresponse modelling of the caramelisation reaction. Innov. Food Sci. Emerg. Tech. 2007; 8, 306-15.

M Škrlep and M Čandek-Potokar. Pork color measurement as affected by bloom time and measurement location. J. Muscle Food. 2007; 18, 78-87.

M Coca, MT García, G González, M Peña and JA García. Study of coloured components formed in sugar beet processing. Food Chem. 2004; 86, 421-33.

MAJS van Boekel. Effect of heating on Maillard reactions in milk. Food Chem. 1998; 62, 403-14.

SM Lievonen, TJ Laaksonen and YH Roos. Glass transition and reaction rates: Nonenzymatic browning in glassy and liquid systems. J. Agric. Food Chem. 1998; 46, 2778-84.

SIFS Martins, ATM Marcelis and MAJS van Boekel. Kinetic modelling of Amadori N-(1-deoxy-D-fructos-1-yl)-glycine degradation pathways. Part I-Reaction mechanism. Carbohydr. Res. 2003; 338, 1651-63.

GG Pan and LD Melton Nonenzymatic browning of lactose and caseinate during dry heating at different relative humidities. J. Agric. Food Chem. 2007; 55, 10036-42.

LS Malec, PAS Gonzales, GB Naranjo and MS Vigo. Influence of water activity and storage temperature on lysine availability of a milk like system. Food Res. Int. 2002; 35, 849-53.

H Vaikousi. K Koutsoumanis and CG Biliaderis. Kinetic modelling of non-enzymatic browning in honey and diluted honey systems subjected to isothermal and dynamic heating protocols. J. Food Eng. 2009; 95, 541-50.


Refbacks

  • There are currently no refbacks.




http://wjst.wu.ac.th/public/site/images/admin/image012_400

Online ISSN: 2228-835X

http://wjst.wu.ac.th

Last updated: 20 June 2019