Abstract: The effects of amounts of added glutamine transaminase (TG) and trehalose and raw material water content on texture and sensory properties of pork jerky were explored in the present study. The three process parameters were optimized by response surface methodology for improved hardness, springiness and overall sensory quality score. The results showed that the optimal process conditions for production of pork jerky were as follows: TG and trehalose were added at 3.9 g/kg and 182 g/kg, respectively; the water content of raw pork material was 195 g/kg. Under these conditions, the predicted and actual overall sensory quality scores of pork jerky were 0.989 and 0.981, respectively, suggesting a good agreement with each other. As a result, the proposed mathematical model is valid in predicting the overall sensory quality of pork jerky.

Key words: glutamine transaminase, trehalose, water content, response surface methodology, overall sensory quality