The objective of this study was to examine acid treatments and adding level of chicken skin for enhanced chicken jerky's textural properties. Jerky were made as follow compositions; control with no chicken skin, treatments with 1, 3, 5% chicken skin, respectively. After hand-mixing (for 3 min) and tumbling (for 30 min) for the distribution of curing ingredient, the cured meats dried for 180 min at 55°C, for 180 min at 65°C, and for 60 min at 75°C. In jerky processing, the addition of chicken skin resulted in a higher fat contents, and TBA due to skin's high fat, but the acid treatments of skin had an influence on decreased TBA in jerky than non-acid treatments. In addition, the use of chicken skin had the improvement in the moisture contents, yields, mechanical tenderness, and sensorial scores.
展开▼
