Abstract:
Consumer demand for protein-rich, convenient
snack products, especially dried meats like jerky, has surged
in recent years due to dietary recommendations favoring high
protein and low carbohydrate intake. Chicken jerky, in
particular, has gained popularity, offering a leaner and
healthier alternative to traditional beef or pork jerky.
Thermal processing during chicken jerky production may
result in undesirable sensory attributes. This study has
explored the use of purple yam powder to mitigate the
undesirable changes of sensory attributes of chicken jerky.
This study assessed the impact of incorporating dried purple
yam powder at different concentrations (4%, 6%, and 8%) on
the sensory characteristics of dried chicken jerky. Sensory
evaluation was performed using the 9-point Hedonic Scale.
Dried chicken jerky prepared with 6% and 8% purple yam
powder exhibited no significant differences in color, flavor,
tenderness, juiciness, and overall acceptability compared to
those of the control group. Overall acceptability and the flavor
attributes of chicken jerky incorporated with 4% purple yam
powder were significantly higher (7.85±0.26) than those of the
control group. These findings suggest that the addition of
purple yam powder can enhance certain sensory attributes of
dried chicken jerky, with an optimal concentration of 4%.
This study offers valuable insights into enhancing the quality
of chicken jerky while meeting the increasing consumer
demand for healthier and visually appealing snack options.
