Evaluation of Honey and Rice Syrup As Replacements for Sorbitol in the Production of Restructured Duck Jerky

271 Open Access Asian Australas. J. Anim. Sci. Vol. 29, No. 2 : 271-279 February 2016 http://dx.doi.org/10.5713/ajas.15.0431 www.ajas.info pISSN 1011-2367 eISSN 1976-5517 Evaluation of Honey and Rice Syrup as Replacements for Sorbitol in the Production of Restructured Duck Jerky Endy Triyannanto and Keun Taik Lee* Department of Food Processing and Distribution, Gangneung-Wonju National University, Gangneung 210-702, Korea ABSTRACT: 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. (Key Words: Honey, Rice Syrup, Sorbitol, Restructured Duck Jerky) INTRODUCTION use of tenderloin for manufacturing a duck jerky could be valuable because tenderloin has been treated as a by- Meat jerky is a popular snack that is easily found in product and is cheaper than the other parts such as breasts retail shops worldwide. Consumption of poultry, including and legs in South Korea. Therefore, duck jerky made of duck, grows annually in accordance with meat production. tenderloin can be an innovation to meet consumer demand For example, poultry meat production grew 1.6% from for a healthier and less expensive duck meat product. 2013 to 2014, while that of beef, pork, and lamb increased However, the drawbacks of manufacturing meat jerky 0.5%, 1.1%, and 0.5%, respectively (FAO, 2015), indicating using duck meat instead of beef and pork meat include the consumer preference for poultry. An increase in overall soft texture, pale colour, and specific odour. An appropriate duck meat consumption stimulated the idea of using it to choice of humectant is therefore a prerequisite for develop a new similarly processed product. Duck meat has preserving the intermediately moistened texture of such its own specific taste and positive reputation as a healthy jerky products. Honey is a well-known traditional food that food, and it can be processed into a unique meat jerky that contains around 200 nutritive substances including vitamins, is different from other conventional jerky products. proteins, minerals, organic acids, flavonoids, phenolic acids, Moreover, white meat showed lower fat content, cholesterol, enzymes and other phytochemicals (Bertoncelj et al., 2007). easier to handle portions, and less religious barriers It is the only natural humectant in a concentrated sugar form compared to red meat (Jaturasitha et al., 2008). Besides, the that is used in food preservation worldwide (FAO, 1996). Moreover, honey has been reported to provide antioxidant * Corresponding Author: Keun Taik Lee. Tel: +82-33-640-2333, effects, and to protect food from oxidative deterioration due Fax: +82-33-647-4559, E-mail: [email protected] to light, heat, and some metals (Gheldof and Engeseth, Submitted May 18, 2015; Revised Jul. 23, 2015; Accepted Sept. 7, 2015 2002; McKibben and Engeseth, 2002). As a natural Copyright © 2016 by Asian-Australasian Journal of Animal Sciences This is an open-access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/), which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. 272 Triyannanto and Lee (2016) Asian Australas. J. Anim. Sci. 29:271-279 antioxidant, honey also provides health benefits, such as different concentrations. antimicrobial and antiviral activities, reduction of the risk of heart and gastrointestinal diseases, and wound healing MATERIALS AND METHODS (Nagai et al., 2006). Rice syrup is also a natural humectant, consisting of Preparation of restructured duck jerky samples dextrin, maltose, maltotriose, and a small amount of glucose. Duck meat samples (tenderloin with pH 6.00±0.11) It is produced by digesting cooked rice starch with were purchased from a local company (90 Ori-Q, Sonja saccharifying enzymes, followed by sieving and Ryong Food, Pyeongchang, Korea). Restructured duck evaporation of the liquid until the desired consistency is jerky is manufactured according to the process illustrated in obtained. Traditionally, saccharification is achieved by Figure 1 and the recipe listed in Table 1. Tenderloin was sprouting barley grains in rice starch; however, industrial collected from slaughtered ducks, and frozen at –18°C until processes typically use enzymes purified from bacterial or experiments were conducted, usually within 2 d. The frozen fungal sources. meat was thawed at 5°C for 24 h prior to processing. The Sorbitol is an artificial humectant that is widely used in pH value of marinating solutions was 4.83±0.02. Honey the jerky industry for several reasons: it has a low caloric (Acacia honey, Nonghyup National Agricultural Corp. Fed., value, is well tolerated by diabetics, extends the shelf life of Seoul, Korea), rice syrup (Ssalyeot, Ottogi Co., Ltd., food products, and does not cause browning in food when Gangnam, Korea), and sorbitol (Sorbitol powder, Taewon heated (Emerton and Choi, 2008). Sodium chloride, Food Industry Co., Ltd., Ansan, Korea) were used as glycerol, propylene glycol, sucrose, corn syrup, and humectants. Each humectant was added at 3%, 6%, and 10% dextrose are also commonly used (Michio et al., 1987). (wt/wt) of the weight of raw meat. All subcutaneous and Presently, trends in consumer lifestyle indicate preference intramuscular fat were trimmed off, and meat was ground for natural products, which are regarded to be safer and for 5 min using PM-85 (Mainca, Granollers, Barcelona, healthier than synthetic ones (Rajalakshmi and Narasimhan, Spain) fitted with a plate of 8-mm mesh. Subsequently, 1996). Sorbitol, as it were, is considered “unnatural” by ground meat was marinated for 10 min in various solutions. consumers. This study aims to evaluate the physicochemical The mixture from each treatment was placed in different characteristics of duck jerkies treated with honey and rice stainless bowls. The batter was stuffed into a jerky gun (37- syrup and compare them to those treated with sorbitol at 0111-W, Weston Products, Strongsville, OH, USA) and then Figure 1. Manufacturing process of restructured duck jerky. Triyannanto and Lee (2016) Asian Australas. J. Anim. Sci. 29:271-279 273 Table 1. Recipe for restructured duck jerky treatment. The protein content was determined by using a Ingredients Formulation (%, wt/wt) Kjeldahl nitrogen analyzer (KjelFlex K-360, Buchi Duck meat 100.00 Labortechnik, Flawil, Switzerland), in accordance with the Water 2.60 Kjeldahl procedure. A sample of 0.5 g was placed in a Salt 1.32 digestion tube along with two tablets containing potassium White pepper 0.19 sulphate and selenium, mixed with 20 mL concentrated All spices 0.09 H2SO4, and then heated for 1.5 h. After cooling for 30 min Garlic powder 0.22 at ambient temperature, the solution was titrated at 20°C Ginger powder 0.14 with 20 mL HCl in an 877 Titrino Plus titration machine Ascorbic acid 0.08 (Metrohm, Herisau, Switzerland). Data were recorded Soybean sauce 3.78 automatically after the pH reached 3.8. Sugar 1.89 Paprika powder 0.43 pH value Smoke oil 0.05 The pH value was measured in triplicate using a digital Onion powder 0.24 pH meter (Sg2-ELK, Mettler Toledo Co., Ltd., Greifensee, Red pepper 0.31 Switzerland). Duck jerky was cut into small pieces, and Black pepper 0.14 ground in 40 mL distilled water using a laboratory blender Celery powder 0.28 (Waring Commercial, Torrington, CT, USA) operated at low Tartaric acid 0.03 and high speeds for 40 s each. Ten grams of the resulting Nucleotide powder 0.07 slurry were then homogenized using a T 18 Ultra-Turrax Flavouring powder 0.60 homogenizer (IKA Werke GmbH & Co., Staufen, Germany), Humectants1 3.0/6.0/10.0 and pH was measured in triplicate. The pH meter was 1 Humectants treatments: addition of 3%, 6%, and 10% concentrations of honey, rice syrup, and sorbitol based on raw meat weight (wt/wt). calibrated at 25°C with standard buffers pH 4.0, 7.0, and 10.0. squeezed onto parchment paper in 12×2×0.5 cm pieces. The samples were dried in a thermal processing oven (FX61E1, Processing yields Angelo Po, Modena, Italy) according to the following Processing yields were determined using the method of conditions: 10 min at 79°C/50% relative humidity (RH), 30 Han et al. (2011). Processing yields were calculated by min at 74°C/50% RH, 90 min at 65°C/30% RH, and 210 dividing the sample weight after drying by the weight before drying as follows: min at 55°C/30% RH, before cooling at 10°C for 30 min. After drying and cooling process the restructured duck jerky Processing yields(%) samples were vacuum packed in a polyamide/polyethylene 3 2 Jerky weight after drying (g) film with O2 permeability at 47 cm /m ·d·atm (Jinsung 100 Chemical Co., Ltd., Busan, Korea).

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