Quality characteristics of duck jerky: combined effects of collagen and konjac

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.