Korean J. Food Sci. An. Vol. 34, No. 6, pp. 727~735 (2014) © 2014 Korean Society for Food Science of Animal Recources

DOI http://dx.doi.org/10.5851/kosfa.2014.34.6.727 ISSN 1225-8563 eISSN 2234-246X

ARTICLE

Effects of Mechanically Deboned Chicken Meat (MDCM) and Collagen on the Quality Characteristics of Semi-dried Chicken Jerky Dong-Heon Song1, Ji-Hun Choi1, Yun-Sang Choi1,2, Hyun-Wook Kim1, Ko-Eun Hwang1, Yong-Jae Kim1, Youn-Kyung Ham1, and Cheon-Jei Kim1,* 1

Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea 2 Research Group of Convergence Technology, Korea Food Research Institute, Seongnam 463-746, Korea

Abstract This study was conducted to determine the effects of using mechanically deboned chicken meat (MDCM) and collagen on quality characteristics of semi-dried chicken jerky. In experiment I, semi-dried chicken jerky was prepared with the replacement of chicken breast with MDCM (0, 10, 20, and 30%). The pH value of the jerky formulated with only chicken breast was 5.94, while the replacement of chicken breast with MDCM significantly increased the pH (p