Evaluation of Honey and Rice Syrup as Replacements for Sorbitol in the Production of Restructured Duck Jerky

  • Triyannanto, Endy (Department of Food Processing and Distribution, Gangneung-Wonju National University) ;
  • Lee, Keun Taik (Department of Food Processing and Distribution, Gangneung-Wonju National University)
  • Received : 2015.05.18
  • Accepted : 2015.09.07
  • Published : 2016.02.01


The aim of this study was to evaluate the potential of natural humectants such as honey and rice syrup to replace sorbitol in the production of restructured duck jerky. Each humectant was mixed at 3%, 6%, and 10% (wt/wt) concentrations with the marinating solution. The values of water activity and the moisture-to-protein ratio of all of the samples were maintained below 0.75. Jerky samples treated with honey retained more moisture than those exposed to other treatments. Among all samples, those treated with 10% sorbitol produced the highest processing yield and the lowest shear force values. The highest $L^*$ value and the lowest $b^*$ value were observed for the sorbitol-treated sample, followed by the rice syrup- and honey-treated samples. Duck jerky samples treated with 10% honey showed the highest scores for the sensory parameters evaluated. The overall acceptability scores of samples treated with rice syrup were comparable with those of samples treated with sorbitol. Microscopic observation of restructured duck jerky samples treated with honey showed stable forms and smaller pores when compared with other treatments.


Honey;Rice Syrup;Sorbitol;Restructured Duck Jerky


Supported by : National Research Foundation (NRF)


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