Effects of Chicken Feet Gelatin and Wheat Fiber Levels on Quality Properties of Semi-dried Chicken Jerky

Abstract

The aim of this study was to investigate the effect of chicken feet gelatin and wheat fiber levels on the quality character-istics properties of semi-dried chicken jerky. The obtained chicken feet gelatin swollen with hydrochloric solution (0.1 NHCl, pH 1.31±0.02) was dehydrated via freeze-drying. Six formulations of chicken jerky that were prepared, based on theratio of chicken meat, chicken feet gelatin and wheat fiber, were 100:0:0, 98:0:2, 99:1:0, 97:1:2, 98:2:0 and 96:2:2, respec-tively. The moisture content of semi-dried chicken jerky containing 2% wheat fiber was higher than that of jerky withoutthe added fiber (p<0.05); moreover, an increase in the content of chicken feet gelatin also increased the moisture content.The drying yield of the samples increased with an increase in chicken feet gelatin. In addition, the drying yield of samplescontaining 2% wheat fiber was higher (p<0.05) than those without the added wheat fiber. However, the shear force of thesamples significantly decreased with the increase in chicken feet gelatin content. Further, the shear force of the samplescontaining 2% wheat fiber was higher ( p<0.05) than those without the added wheat fiber. No significant differences, exceptfor color, were observed in the sensory analysis among the treatments.Key words: chicken feet, gelatin, fiber, semi-dried jerky