| abstract |
The present invention relates to a method for producing reconstituted chicken jerky, which has increased protein and moisture content and reduced fat content, wherein restructured chicken jerky prepared by adding chicken gelatin to a crushed chicken breast comprises chicken chicken gelatin Protein and moisture content were increased and fat content was decreased compared to non - added chicken jerky. In addition, the addition of chicken gel gelatin reduces the shear force and increases the soft texture, and reduces the browning of the beef jerky by reducing the content of metmyoglobin, a meat pigment protein. Therefore, as compared with chicken jerky without chicken gel gelatin, it is superior as a reconstituted chicken jerky. |