Effects of Different Drying Methods and Hydrocolloids on Quality Properties of Semi-dried Catfish Jerky

Ishamri Ismail, Nur Husna Mohd Fauzi, Mastura Zahidi Baki, Ho Lee Hoon


This study was carried out to evaluate the effects of different drying methods (sun drying, cabinet drying and convection oven) and hydrocolloids (carrageenan and alginate) onphysicochemical properties of semi-dried catfish jerky. The concentration of hydrocolloids used was 1% and 2%. Samples without the addition of hydrocolloid served as the control group. The water activity of semi-dried catfish jerky decreased with the addition of hydrocolloids. For colour properties, lightness (L*) value of semi-dried catfish jerky increased with the increased concentration of hydrocolloids. The addition of 2% alginate (2%A) and 2% carrageenan (2%C) showed higher lightness (L*) than the controlled group for all drying methods, except for sun drying with carrageenan. Both carrageenan and alginate added into semi-dried catfish jerky increased the processing yields. The addition of 2% carrageenan (2%C) and 1% alginate (1%A) improved the product yields for all drying methods. This paper argues that the application of cabinet dryer gives better shelf stability due to the lower range of water activity than other drying methods while preserving colour quality and product yields.

Full Text:



Acton, J. C., & Dick, R. L. (1977). Cured color development during fermented sausage processing. Journal of Food Science, 42(4), 895-897.

Barbut, S. (2002). Poultry products processing. An industry guide: Poultry products-formulations and gelation. (pp. 467-511): CRC Press, New York.

Bixler, H. J., & Porse, H. (2010). A decade of change in the seaweed hydrocolloids industry. Journal of Applied Phycology, 23(3), 321-335.

Brewer, M. S., Jensen, J., Sosnicki, A. A., Fields, B., Wilson, E., & McKeith, F. K. (2002). The effect of pig genetics on palatability, color and physical characteristics of fresh pork loin chops. Meat Science, 61(3), 249-256.

Candogan, K., & Kolsarici, N. (2003a). The effects of carrageenan and pectin on some quality characteristics of low-fat beef frankfurters. Meat Science, 64(2), 199-206.

Candogan, K., & Kolsarici, N. (2003b). Storage stability of low-fat beef frankfurters formulated with carrageenan or carrageenan with pectin. Meat Science, 64(2), 207-214.

Cava, R., Ladero, L., González, S., Carrasco, A., & Ramírez, M. R. (2009). Effect of pressure and holding time on colour, protein and lipid oxidation of sliced dry-cured Iberian ham and loin during refrigerated storage. Innovative Food Science & Emerging Technologies, 10(1), 76-81.

Chang, S. F., Huang, T. C., & Pearson, A. M. (1996). Control of the dehydration process in production of intermediate-moisture meat products: A review. In L. T. Steve (Ed.). Advances in Food and Nutrition Research (Vol. 39, pp. 71-161): Academic Press.

Chasco, J., Lizaso, G., & Beriain, M. J. (1996). Cured colour development during sausage processing. Meat Science, 44(3), 203-211.

Demirci, Z. O., Yılmaz, I., & Demirci, A. Ş. (2014). Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs. Journal of Food Science and Technology, 51(5), 936-942.

FSIS. (2013). Jerky and food safety. Retrieved 20 July 2015 http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/jerky-and-food-safety/ct_index

FSIS. (2014). FSIS compliance guideline for meat and poultry jerky produced by small and very small establishments. Retrieved 20 August 2015 http://www.fsis.usda.gov/wps/wcm/connect/5fd4a01d-a381-4134-8b91-99617e56a90a/Compliance-Guideline-Jerky-2014.pdf?MOD=AJPERES

Garcı́a-Esteban, M., Ansorena, D., & Astiasarán, I. (2004). Comparison of modified atmosphere packaging and vacuum packaging for long period storage of dry-cured ham: effects on colour, texture and microbiological quality. Meat Science, 67(1), 57-63.

Han, D. J., Choi, J. H., Choi, Y. S., Kim, H. Y., Kim, S. Y., Kim, H. W., Chung, H. K., & Kim, C. J. (2011). Effects of konjac, isolated soy protein, and egg albumin on quality properties of semi-dried chicken jerky. Korean Journal Food Science Animal Resources, 31, 183-190.

Keeton, J. T. (2001). Formed and emulsion products. In A. R. Sams (Ed.). Poultry meat processing (pp. 195-226): CRC Press, Boca Ranton, Florida, USA.

Kim, H. Y., Kim, K. J., Lee, J. W., Kim, G. W., & Kim, C. J. (2012). Effects of chicken feet gelatin and wheat fiber levels on quality properties of semi-dried chicken jerky. Korean Journal Food Science Animal, 32, 732-739.

Konieczny, P., Stangierski, J., & Kijowski, J. (2007). Physical and chemical characteristics and acceptability of home style beef jerky. Meat Science, 76(2), 253-257.

Ku, S. K., Park, J. D., Lee, N. H., Kim, H. J., & Kim, Y. B. (2013). Physicochemical and sensory properties of restructured jerky with four additives. Korean Journal Food Science Animal, 33, 572-580.

Lamkey, J. W. (2010). Hydrocolloids in Food Processing. Hydrocolloids in Muscle Foods (pp. 35-49): Wiley-Blackwell.

Li, M., Wang, H., Zhao, G., Qiao, M., Li, M., Sun, L., Gao, X., & Zhang, J. (2014). Determining the drying degree and quality of chicken jerky by LF-NMR. Journal of Food Engineering, 139, 43-49.

Lim, D.-G., Lee, S.-S., Seo, K.-S., & Nam, K. C. (2012). Effects of different drying methods on quality traits of hanwoo beef jerky from low-valued cuts during storage. Korean Journal Food Science Animal, 32(5), 531-539.

Mancini, R. A., & Hunt, M. C. (2005). Current research in meat color. Meat Science, 71(1), 100-121.

Miller, M. F., Davis, G. W., Ramsey, C. B., & Irizarry, H. (1996). Aw theory and application to food. In L. B. Rockland & L. R. Beuchat (Eds.). (pp. 295-328): Marcel Dekker, New York, USA.

Petracci, M., & Bianchi, M. (2012). Functional ingredients for poultry meat products. Paper presented at the XXIV World's Poultry Congress, Savador, Bahia, Brazil, 5 - 9 August.

Rubio, B., Martínez, B., García-Cachán, M. D., Rovira, J., & Jaime, I. (2008). Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acids. Meat Science, 80(4), 1182-1187.

Yang, H.-S., Hwang, Y.-H., Joo, S.-T., & Park, G.-B. (2009). The physicochemical and microbiological characteristics of pork jerky in comparison to beef jerky. Meat Science, 82(3), 289-294.


  • There are currently no refbacks.