무설탕 닭가슴살 육포 제조를 위한 알룰로스와 솔비톨 혼합 비율 최적화

Abstract

This study aimed to optimize the mixing ratio between D-allulose and D-sorbitol for producing sugar-free chicken breast jerky, without adverse impacts on general quality attributes. A response surface methodology (RSM) experiment was designed using a face-centered central composite design, in which the independent variables were 0-2% (w/w) allulose and 0-2% (w/w) sorbitol. The sliced and cured chicken breast samples were dried in an 80℃ air dryer for 4 hr, cooled for 6 hr, and used for physicochemical and sensory analysis. The mixing ratio of allulose and sorbitol had a significant effect on the drying yield, shear force, and sweetness of sugar-free chicken breast jerky, but did not affect pH, hue angle, saltiness, and overall acceptance (p>0.05). In particular, drying yield, shear force, sweetness, and overall acceptance showed significance (p<0.05) and a high coefficient of determination (R2) in the quadratic model. Moreover, the optimal mixing ratio of allulose and sorbitol to expect the maximum dry yield (39.2%), sweetness (5.9 points/9 points), overall preference (4.5 points/9 points) and minimum shear force (6.7 kg) of sugar-free chicken breast jerky was determined as 1.6% (w/w) and 1.7% (w/w), respectively. This study suggests that the quality of sugar-free chicken breast jerky, such as drying yield and shear force, could be improved by optimizing the mixing ratio between allulose and sorbitol, while minimizing the defects in sensory preference.