Evaluation of Honey and Rice Syrup as Replacements for Sorbitol in the Production of Restructured Duck Jerky
The aim of this study was to evaluate the potential of natural humectants such as honey and rice syrup to replace sorbitol in the production of restructured duck jerky. Each humectant was mixed at 3%, 6%, and 10% (wt/wt) concentrations with the marinating solution. The values of water activity and t...
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| Format: | Article |
| Language: | English |
| Published: |
Asian-Australasian Association of Animal Production Societies
2016-02-01
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| Series: | Asian-Australasian Journal of Animal Sciences |
| Subjects: | |
| Online Access: | http://www.ajas.info/upload/pdf/ajas-29-2-271.pdf |
| _version_ | 1819090728804941824 |
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| author | Endy Triyannanto Keun Taik Lee |
| author_facet | Endy Triyannanto Keun Taik Lee |
| author_sort | Endy Triyannanto |
| collection | DOAJ |
| description | The aim of this study was to evaluate the potential of natural humectants such as honey and rice syrup to replace sorbitol in the production of restructured duck jerky. Each humectant was mixed at 3%, 6%, and 10% (wt/wt) concentrations with the marinating solution. The values of water activity and the moisture-to-protein ratio of all of the samples were maintained below 0.75. Jerky samples treated with honey retained more moisture than those exposed to other treatments. Among all samples, those treated with 10% sorbitol produced the highest processing yield and the lowest shear force values. The highest L* value and the lowest b* value were observed for the sorbitol-treated sample, followed by the rice syrup- and honey-treated samples. Duck jerky samples treated with 10% honey showed the highest scores for the sensory parameters evaluated. The overall acceptability scores of samples treated with rice syrup were comparable with those of samples treated with sorbitol. Microscopic observation of restructured duck jerky samples treated with honey showed stable forms and smaller pores when compared with other treatments. |
| first_indexed | 2024-12-21T22:28:27Z |
| format | Article |
| id | doaj.art-8c4c7fb04ad8473b8a707b933fa22942 |
| institution | Directory Open Access Journal |
| issn | 1011-2367 1976-5517 |
| language | English |
| last_indexed | 2024-12-21T22:28:27Z |
| publishDate | 2016-02-01 |
| publisher | Asian-Australasian Association of Animal Production Societies |
| record_format | Article |
| series | Asian-Australasian Journal of Animal Sciences |
| spelling | doaj.art-8c4c7fb04ad8473b8a707b933fa229422022-12-21T18:48:09ZengAsian-Australasian Association of Animal Production SocietiesAsian-Australasian Journal of Animal Sciences1011-23671976-55172016-02-0129227127910.5713/ajas.15.043123358Evaluation of Honey and Rice Syrup as Replacements for Sorbitol in the Production of Restructured Duck JerkyEndy TriyannantoKeun Taik LeeThe aim of this study was to evaluate the potential of natural humectants such as honey and rice syrup to replace sorbitol in the production of restructured duck jerky. Each humectant was mixed at 3%, 6%, and 10% (wt/wt) concentrations with the marinating solution. The values of water activity and the moisture-to-protein ratio of all of the samples were maintained below 0.75. Jerky samples treated with honey retained more moisture than those exposed to other treatments. Among all samples, those treated with 10% sorbitol produced the highest processing yield and the lowest shear force values. The highest L* value and the lowest b* value were observed for the sorbitol-treated sample, followed by the rice syrup- and honey-treated samples. Duck jerky samples treated with 10% honey showed the highest scores for the sensory parameters evaluated. The overall acceptability scores of samples treated with rice syrup were comparable with those of samples treated with sorbitol. Microscopic observation of restructured duck jerky samples treated with honey showed stable forms and smaller pores when compared with other treatments.http://www.ajas.info/upload/pdf/ajas-29-2-271.pdfHoneyRice SyrupSorbitolRestructured Duck Jerky |
| spellingShingle | Endy Triyannanto Keun Taik Lee Evaluation of Honey and Rice Syrup as Replacements for Sorbitol in the Production of Restructured Duck Jerky Asian-Australasian Journal of Animal Sciences Honey Rice Syrup Sorbitol Restructured Duck Jerky |
| title | Evaluation of Honey and Rice Syrup as Replacements for Sorbitol in the Production of Restructured Duck Jerky |
| title_full | Evaluation of Honey and Rice Syrup as Replacements for Sorbitol in the Production of Restructured Duck Jerky |
| title_fullStr | Evaluation of Honey and Rice Syrup as Replacements for Sorbitol in the Production of Restructured Duck Jerky |
| title_full_unstemmed | Evaluation of Honey and Rice Syrup as Replacements for Sorbitol in the Production of Restructured Duck Jerky |
| title_short | Evaluation of Honey and Rice Syrup as Replacements for Sorbitol in the Production of Restructured Duck Jerky |
| title_sort | evaluation of honey and rice syrup as replacements for sorbitol in the production of restructured duck jerky |
| topic | Honey Rice Syrup Sorbitol Restructured Duck Jerky |
| url | http://www.ajas.info/upload/pdf/ajas-29-2-271.pdf |
| work_keys_str_mv | AT endytriyannanto evaluationofhoneyandricesyrupasreplacementsforsorbitolintheproductionofrestructuredduckjerky AT keuntaiklee evaluationofhoneyandricesyrupasreplacementsforsorbitolintheproductionofrestructuredduckjerky |