국내 시판 훈제오리햄의 품질 특성 비교

• 영문명: Comparison of quality characteristics of smoked duck hams in domestic market
• 발행기관: 한국축산식품학회
• 저자명: 안준영 김태경 신동민 이재훈 차지윤 김예지 박민경 최윤상
• 간행물 정보: 『Food and Life』제2023권 제2호, 49~54쪽, 전체 6쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2023.06.30

영문 초록

The objective of this study is aimed to compare the quality characteristics of smoked duck hams in the domestic market and find out the traits that make the product preferable to consumers. All 6 different groups of smoked duck hams were investigated based on the categories such as pH and color, proximate compositions, water holding capacity, shear force, thiobarbituric acid reactive substances (TBARS), and sensory evaluation. The pH of each smoked duck hams showed the range of 6.29–7.21 and the color values CIE L* showed the range of 47.63–54.02, CIE a* with the range of 11.79–15.21, and CIE b* value with 7.85–9.05. Among the comparison of proximate compositions, each category (moisture, fat, protein, ash contents) were relatively even among all 6 groups. Meanwhile, the range of water holding capacity was 30.14–37.20, shear force showed the range of 0.59–1.29, and TBARS showed the range of 0.04–0.14. In sensory evaluation, some samples showed significant difference in categories such as appearance, flavor and overall acceptability while tenderness and juiciness showed small difference among all 6 samples. In conclusion, these findings lead to indentification of traits which make the smoked duck ham product preferable to consumers.

목차

서론

재료 및 방법

결과 및 고찰

요약

키워드

smoked duck hams domestic market quality characteristics sensory evaluation