학술논문
The Ratios of Pre-emulsified Duck Skin for Optimized Processing of Restructured Ham
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- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- Jae-Yun Shim Tae-Kyung Kim Young-Boong Kim Ki-Hong Jeon Kwang-Il Ahn Hyun-Dong Paik Yun-Sang Choi
- 간행물 정보
- 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제38권 제1호, 162~171쪽, 전체 10쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2018.02.28
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국문 초록
영문 초록
The purpose of this study was to investigate the quality of duck ham formulated
with duck skin through the pre-emulsification process. The experiments to investigate the
quality characteristics of duck ham were carried out to measure proximate composition,
cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity,
and sensory characteristics. Duck ham was prepared with various ratios of duck skin in
pre-emulsion as follows: Control (duct skin 30%), T1 (duck skin 20% + pre-emulsified
duck skin 10%), T2 (duck skin 15% + pre-emulsified duck skin 15%), T3 (duck skin 10%
+ pre-emulsified duck skin 20%), and T4 (pre-emulsified duck skin 30%). As the ratio of
duck skin to pre-emulsified skin changed, the quality of duck ham in terms of moisture
content, fat content, cooking loss, emulsion stability, lightness, textural analysis,
apparent viscosity, and overall acceptability changed. The moisture content of T2 was the
highest (p<0.05) and that of the control and T4 was the lowest (p<0.05). The fat content
of control was higher than all treatments (p<0.05). T2 had the lowest values in cooking
loss, total expressible fluid, fat separation, hardness, springiness, and gumminess
(p<0.05). The score of overall acceptability of all treatments with pre-emulsified skin was
higher than control (p<0.05). Therefore, the pre-emulsification process can improve the
quality characteristics of duck ham and 1:1 ratio of duck skin and pre-emulsified skin was
the proper ratio to improve the quality characteristics of duck ham.
목차
Introduction
Materials and Methods
Results and Discussion
Conclusion
Acknowledgements
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