ArticlePoultry science2020
Quality characteristics of duck jerky: combined effects of collagen and konjac.
Article in Poultry science, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 19 citations in OpenAlex.
- Quality characteristics and volatile profiles of giant salamander (Frontiers in nutrition · 2025Article
- Characterization and Differentiation of Flavor Profile of 12 Air-Dried Yak Meat Products Using GC-IMS and Multivariate Analysis.Foods (Basel, Switzerland) · 2024Article
- Development of semi-dried goat meat jerky using tenderizers considering the preferences of the elderly.Journal of animal science and technology · 2024Article
- Physicochemical Parameters of Raw Pet Food and Dehydrated Pet Treats Developed from Beef Processing Co-Products.Animals : an open access journal from MDPI · 2022Article
- Quality Characteristics of Semi-Dried Restructured Jerky Processed Using Super-Heated Steam.Foods (Basel, Switzerland) · 2021Article
- Quality characteristics of semi-dried restructured jerky: combined effects of duck skin gelatin and carrageenan.Journal of animal science and technology · 2020Article
- Effects of hydrocolloids on the quality characteristics of cold-cut duck meat jelly.Journal of animal science and technology · 2020Article
Corrections and comments
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The effects of curing solution prepared using various ratios of a combination of collagen and konjac (100/0, 80/20, 60/40, 40/60, 20/80, and 0/100) on the quality characteristics of duck jerky were investigated. The moisture, processing yield, water activity, tenderness score, and overall acceptability score of duck jerky were the highest when the ratio of added collagen and konjac was 60/40. The rehydration ratio of duck jerky increased due to the addition of collagen and konjac combinations in curing solution, and was higher for the 60/40 and 40/60 combinations than for the others. The shear force of duck jerky was the highest for the untreated jerky, and the lowest for the jerky formulated with the 60/40 combination of collagen and konjac solution. No significant differences were observed in lightness and yellowness between jerky treated with combinations of collagen and konjac. Taken together, our results indicate that addition of a combination of collagen and konjac at a 60/40 ratio results in good quality characteristics of duck jerky. Thus, we suggest that the use of combinations of collagen and konjac in duck jerky processing is beneficial for improving the quality characteristics of the jerky.
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Registered trials
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