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| Optimization of Processing Conditions to Improve the Quality of Pork Jerky by Orthogonal Array Design |
| LU Yao-bi，ZHANG Yun，WU Wen-jin，XIONG Guang-quan，QIAO Yu1，LIAO Li，LI Xin，WANG Lan |
| 1. Institute of Agricultural Products Processing and Nuclear-agricultural Technology, Hubei Academy of Agricultural Sciences, Sub-center of Farm Products Processing Research, Hubei Innovation Center of Agricultural Science and Technology, Wuhan 430064, China；
2. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China；
3. College of Tourism and Hotel Management, Hubei University of Economics, Wuhan 430205, China |
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Abstract The present study was to analyzed the effect of monascorubin powder, dark soy sauce and sugar addition on the color and the effect of pickling time, baking time, the thickness of sliced meat, salt and compound phosphate addition on the texture of pork jerky by a series of single factor and orthogonal experiments basing on the sensory evaluation method and using fresh pork as materials. The study optimized sensory factors on the color and texture of pork jerky. The results showed that the optimum parameters of the new preparation of pork jerky were: the addition of salt 16 g, sugar 90 g, dark soy sauce 35 g, compound phosphate 3 g, monascorubin powder 0.5 g at the base of fresh pork 1 kg , pickled for 45 min and baking for 10min.
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2012, Vol. 26 
