학술논문
Effect of the Duck Skin on Quality Characteristics of
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- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- Dong-Hyun Kim Tae-Kyung Kim Young-Boong Kim Jung-Min Sung Young- Jin Jang Jae-Yun Shim Sung-Gu Han
- 간행물 정보
- 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제37권 제3호, 360~367쪽, 전체 8쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2017.06.30
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국문 초록
영문 초록
This study was conducted to investigate the effect of duck skin on cooking loss, emulsion stability,
pH, color, protein solubility, texture profile analysis (TPA), apparent viscosity, and sensory
characteristics of press type duck ham with different ratio of duck breast meat and duck
skin. Five duck ham formulations were produced with the following compositions: T1 (duck
breast 70% + duck skin 30%), T2 (duck breast 60% + duck skin 40%), T3 (duck breast 50%
+ duck skin 50%), T4 (duck breast 40% + duck skin 60%), and T5 (duck breast 30% + duck
skin 70%). The cooking loss and fat separation were lower in T1, and the total expressible
fluid separations were lower in T1 and T2 than others. The pH ranged from 6.48 to 6.59, with
the highest values in T4 and T5. T5 had the highest CIE L*-value, and T1 and T2 had the
highest CIE a*-values; however, CIE b*-values did not differ significantly between the duck
ham samples. The protein solubility and TPA (hardness, springiness, cohesiveness, gumminess,
and chewiness) were the highest in T1. T1 and T2 had higher scores for color, tenderness,
and overall acceptability. T1, T2, and T3 showed significantly higher values, but there
were no significant differences for flavor and juiciness. Regarding apparent viscosity properties,
T1 and T2 had higher viscosity values than the other formulations. In conclusion, the T1
(duck breast 70% + duck skin 30%) and T2 (duck breast 60% + duck skin 40%) duck hams
show the highest quality characteristics.
목차
Introduction
Materials and Methods
Results and Discussion
Acknowledgements
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