Sensory Attributes of Dried Chicken Jerky Incorporated with Purple Yam Powder

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.