Korean Journal of Poultry Science (한국가금학회지)

The Korean Society of Poultry Science (한국가금학회)
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Effect of Singeing Time on Physico-Chemical Characteristics of Duck Meat

오리육의 화염 처리 수준에 따른 이화학적 특성

  • Chae, H.S. (National Livestock Research Institute, RDA) ;
  • Yoo, Y.M. (National Livestock Research Institute, RDA) ;
  • Ahn, C.N. (National Livestock Research Institute, RDA) ;
  • Jeong, S.G. (National Livestock Research Institute, RDA) ;
  • Ham, J.S. (National Livestock Research Institute, RDA) ;
  • Lee, J.M. (National Livestock Research Institute, RDA) ;
  • Singh, N.K. (National Livestock Research Institute, RDA)
  • Published : 2006.12.30
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Abstract

Singeing has always been equated with meat color alteration through lipid oxidation and microbial population. Singeing method has always been employed far removing duck feathers, however, the effect of singeing on storage characteristic of duck meat has not been investigated extensively. The study was therefore, designed to Investigate the effect of singeing on duck meat during storage extensively. For the purpose, study was categorized into three groups namely A, B, and C, representing 0, 50 and 70 seconds of singeing time. Singeing was performed on 100 birds in each group, however, only 20 singed birds from each treatment groups were further selected to analyse them subsequently during storage. Analysis revealed that with 70 seconds singeing time drip loss was significantly (p<0.05) higher at $6mgf/cm^2$ compared to 50 seconds of singeing. With 70 seconds treatment breast meat apparently appeared black, where as with 50 seconds treatment no change was observed. Breast showed low redness with more duration of treatment compared to less treatment duration. Yellowness increased, springiness declined and no change was observed in cohesiveness and chewiness with high treatment time. There was increase in the TBARS and VBN, freshness did not change for first 5 days, however, K values started to increase later on indicated decline in freshness. Conclusively, it was inferred from the study that 50 seconds singeing does not make much alternation in the quantitative traits and at the same time maintains the microbial level under permissible limit.

본 연구는 오리육의 품질 고급화를 위하여 도축 과정에서 내장 적출 후 화염을 처리하여 도체의 육색 변화와 저장 과정 중 육질 변화 여부를 확인하며, 도체 표면 미생물에 대한 특성을 살펴보고자 수행하였다. 45일령된 오리를 도압장에서 탈모, 내장 제거, 수세 과정에 이어서 화염 처리를 실시하였는데, 화염 처리 수준은 $6kgf/cm^2$ 압력으로 LPG를 무처리, 중처리(50초), 과다 처리(70초)로 구분하여 화염을 처리한 후 저장 특성을 구명하였다. 화염을 처리한 처리구에서는 드립 발생율의 증가율이 적은 반면에 무처리 구에서는 드립 발생 비율이 저장 5일까지 급격히 오르다가 서서히 감소하는 경향을 보였다. 육색에서 명도$(L^*)$ 값은 화염을 처리하지 않은 무처리구가 가장 높은 명도 값을 나타내었고 중, 과 처리구는 서로 비슷한 경향을 나타내었고, 화염 처리 수준별 총 균수의 변화는 무처리구에서 가장 높은 값을 나타내었고, 화염 처리구에서는 처리 수준에 따라 약간씩 저하되는 것을 알 수 있었다. TBARS 값은 화염 처리를 하였을 경우 증가하는 경향을 나타내어 보존성의 저하를 가져왔으나 화염 처리 수준에 따라서는 큰 차이가 없었다. K값 변화는 저장 3일까지는 처리간에 차이가 없었으나 저장 5일이 경과하면서 화염 처리 수준이 증가할수록 K 값이 증가하여 신선도가 감소하는 경향을 나타내었다. 실험을 종합할 때 오리육의 화염을 처리하였을 경우, 화염을 처리할 때 드립발생율 및 육색의 명도 값은 감소되었고, 총 균수도 약간씩 저하되는 경향을 보였으나 지방 산패도를 나타내는 TBARS 값은 증가하는 경향을 나타내었다.

Keywords

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