Korean Journal of Poultry Science (한국가금학회지)

The Korean Society of Poultry Science (한국가금학회)
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Effects of Packaging Methods on Color and Lipid Oxidation of Duck Meat during Cold Storage

오리고기의 포장방법이 냉장저장 중 육색과 지방 산화에 미치는 영향

  • Kang G.H. (Livestock Resources Development Department, National Livestock Research Institute) ;
  • Jeong T.C. (Division of Animal Science and Technology, College of Agriculture and Life Science, Gyeongsang National University) ;
  • Yang H.S. (Division of Animal Science and Technology, College of Agriculture and Life Science, Gyeongsang National University) ;
  • Kim S.H. (Livestock Resources Development Department, National Livestock Research Institute) ;
  • Jang B.G. (Livestock Resources Development Department, National Livestock Research Institute) ;
  • Kang H.S. (Livestock Resources Development Department, National Livestock Research Institute) ;
  • Lee D.S. (Livestock Resources Development Department, National Livestock Research Institute) ;
  • Lee S.J. (Livestock Resources Development Department, National Livestock Research Institute) ;
  • Joo S.T. (Division of Animal Science and Technology, College of Agriculture and Life Science, Gyeongsang National University) ;
  • Park G.B. (Division of Animal Science and Technology, College of Agriculture and Life Science, Gyeongsang National University)
  • 강근호 (축산연구소 축산자원개발부) ;
  • 정태철 (경상대학교 동물자원과학부) ;
  • 양한술 (경상대학교 동물자원과학부) ;
  • 김상호 (축산연구소 축산자원개발부) ;
  • 장병귀 (축산연구소 축산자원개발부) ;
  • 강희설 (축산연구소 축산자원개발부) ;
  • 이덕수 (축산연구소 축산자원개발부) ;
  • 이상진 (축산연구소 축산자원개발부) ;
  • 주선태 (경상대학교 동물자원과학부) ;
  • 박구부 (경상대학교 동물자원과학부)
  • Published : 2006.03.01
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Abstract

The effects of aerobic and vacuum packaging of fresh duck meat on meat qualities including color, cooking loss, shear force, lipid oxidation and fatty acid composition during cold storage were investigated. The result showed that pH of the samples were decreased as increasing storage time, and leg meat showed significantly (p<0.05) higher than breast meat. Redness showed significantly (p<0.05) higher value in breast meat compared to leg meat as increasing the storage time. However, TBARS value showed significantly (p<0.05) higher in breast meat compared to leg meat as increasing storage time. This result suggested that the lower pH affected lipid oxidation and discoloration of the meat samples. However, fatty acid composition of 1 day storage time showed that aerobic packaging of leg meat had lower (p<0.05) ratio of palmitic acid and higher (p<0.05) ratio of linoliec acid, whereas vacuum packaging of leg meat showed higher (p<0.05) ratio of palmitic acid at 7 days storage time than other treatments. Therefore, this data speculated that saturated fatty acid like palmitic acid and unsaturated fatty acid like linoleic acid were affected by lipid oxidation at different storage time. Finally, aerobic packaging meat accelerated lipid oxidation compared to vacuum packaging meat, hence self life was no longer better than vacuum packaging meat without relation of different type of meat from duck.

함기 포장과 진공 포장이 냉장 저장 중 오리고기의 육색, 지방 산화 및 지방산 조성에 미치는 영향을 조사하였다. pH는 가슴육이 다리육에 비해 낮았으며, 냉장 저장 중 가슴육이 다리육에 비해 육색의 변화가 크게 나타났다. 다리육의 조지방 함량이 가슴육에 비해 약2배 정도 높았으며, 저장 3일 째부터 전단가가 낮아졌다. 함기 포장은 진공 포장에 비해 냉장저장 중 다리육의 지방 산화를 촉진하는 것으로 나타났으며, 지방 산화는 palmitic acid 함량의 감소와 linoleic acid 함량의 증가와 관련이 있는 것으로 나타났다 결과적으로 오리고기의 장기적인 냉장 유통을 위해서는 함기 포장보다 진공 포장을 하는 것이 바람직할 것으로 사료된다.

Keywords

References

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