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| Effect of Partially Replacing Sucrose by Trehalose on the Quality Characteristics of Pork Jerky |
| ZHANG Zhengmin, CUI Cui, SONG Yushen, ZONG Zibing, ZHANG Jianchao, XIE Tingting, LI Jing, GU Qianhui, CHEN Conggui |
| 1.Three Squirrels Co. Ltd., Wuhu 241000, China; 2.Three Squirrels (Nanjing) Food Technology Research and Development Co. Ltd., Nanjing 210000, China; 3.School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China |
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Abstract In order to improve the quality characteristics of traditional pork jerky, different proportions (10%, 20%, 30%, 40%) of trehalose were used to replace sucrose in the preparation of pork jerky, and changes in total sugar content, pH value, moisture, texture characteristics, color, fat oxidation and sensory quality were examined. The results showed that partially replacing sucrose by trehalose significantly increased the brightness value (L*), redness value (a*) and yellowness value (b*) of pork jerky (P < 0.05) under the premise of reducing the total sugar content, delayed color fading during storage, and significantly reduced the thiobarbituric acid reactive substances (TBARs) value (P < 0.05). With the increasing level of trehalose substitution, the moisture content increased significantly, and the contents of bound water and non-flowable water showed a decreasing trend generally, while the content of free water increased significantly (P < 0.05). Moreover, the hardness, chewiness and firmness decreased significantly (P < 0.05). The 10% trehalose incorporated pork jerky had the best sensory quality.
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2020, Vol. 34 
