Product Development of Holy-basil Flavored Chicken Jerky

Abstract

The objectives of this research are 1) to study the process of chicken jerky product holy-basil flavor, 2) to study the drying optimum temperature and time of chicken jerky product holy-basil flavor, 3) to study the quality characteristics of product during 28 days storage at room temperature and 4) to study the consumer acceptance of chicken jerky product holy-basil flavor. The optimization of a formula for the product was studied. It was shown that chicken breast was used as a main ingredient and holy-basil, chili, garlic, seasoning sauce, fish sauce, sugar, water, prague powder, sodium erythorbate and monosodium glutamate were added as miner ingredients. The optimum amounts of minor ingredients were 4.61, 7.73, 10.73, 1.10, 3.74, 4.27, 6.00, 0.20, 0.20 and 0.20. percents of main ingredient, respectively. The best condition for drying product was 70 degree Celsius for 17 hours. The results presented that the sensory evaluation of brown color, holy-basil odor, saltiness, spicy flavor, stickiness, hardness and over all acceptance were 0.99 ± 0.13, 0.90 ± 0.25, 0.95 ± 0.18, 1.00 ± 0.09, 0.96 ± 0.13, 1.03 ± 0.16 and 0.78± 0.03, respectively. The product was stored at room temperature and its quality characteristics were monitored during 28 days. The results showned that the water activity and shear force significantly increased (P≤0.05). The TBA value increased but not significantly (P>0.05). The total plate count was less than Thai community product standard 297/2549. The consumer acceptance was evaluated by consumer aged between 15 and 50 years old using 9-point hedonics scales.  It was found that the brown color, holy-basil odor, saltiness, spicy flavor, stickiness, hardness and over all acceptance were 7.08 ± 0.87, 7.11 ± 0.69, 7.44 ± 0.89, 7.24 ± 0.81, 7.06 ± 0.90, 7.36 ± 0.92 and 8.23 ± 0.62, respectively. The consumer accepted at moderately like to very like.