한국축산식품학회지 (Food Science of Animal Resources)

  • 제27권2호
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  • Pages.203-208
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  • 2007
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  • 2636-0772(pISSN)
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  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
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사양관리에 따른 오리 육의 가공 적정성에 관한 연구

A Study on the Appropriateness of Duck Meat Processing According to Feeding Management

  • 이관호 (연변대학교 농학원 식품과학부) ;
  • 최일신 (한경대학교 동물생명환경학부) ;
  • 남기택 (한경대학교 동물생명환경학부) ;
  • 김상현 (한경대학교 동물생명환경학부) ;
  • 오윤길 (한경대학교 고품질친환경농축산물생산기술센터) ;
  • 이치호 (건국대학교 축산식품생물공학) ;
  • 최강덕 (한경대학교 고품질친환경농축산물생산기술센터)
  • Li, Guan-Hao (Department of Food Science, Agricultural College of Yanbian University) ;
  • Choe, Il-Sin (School of Animal Life Environment Science, Hankyong National University) ;
  • Nam, Ki-Taeg (School of Animal Life Environment Science, Hankyong National University) ;
  • Kim, Sang-Hyun (School of Animal Life Environment Science, Hankyong National University) ;
  • O, Baatartsogt. (Gyeong-gi Regional Research Center Hankyong National University) ;
  • Lee, Chi-Ho (Department of Animal Food Science and Biotechnology, Konkuk University) ;
  • Choi, Kang-Duk (Gyeong-gi Regional Research Center Hankyong National University)
  • 발행 : 2007.06.30
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초록

유기오리의 도체중은 일반오리보다 품종 및 사양방법의 차이에 기인하여 낮게 나타났으나 도체율에서는 큰 차이가 없었다. 가슴부위의 정육율에서는 일반오리(11.95%)보다 높게 나타났으며, 다리부위(13.07%)에서는 일반오리(14.2%)보다 다소 낮게 나타났으나 유의적인 차이는 보이지 않았다(p<0.05). 도축 직후 측정된 유기오리의 pH는 가슴 및 다리부위에서 각각 6.48 및 6.73으로 일반오리보다 높게 나타났는데 일반적으로 다리부위의 pH값이 가슴육보다 유의적으로 나타났다(p<0.05). 유기오리육에서 다리근육이 가슴근육 보다 낮은 가열감량을 나타내었다. 따라서 유기오리에 대한 일반 이화학적 검사 결과 일반오리육보다 높은 pH, 높은 전단력, 낮은 가열감량 등이 우수하였다. 관능검사 결과 육질 및 냄새, 연도, 맛에 있어서 일반오리보다 좋은 기호도를 보였으며 이와 같은 결과 전체적으로 우수한 식육 자원으로서 육제품 개발에도 충분한 가치가 있는 것으로 사료된다.

Organic duck's carcass weight was lower than general duck's because of the differences in breed and feeding method, but there was no difference in carcass percent among them. The rate of organic duck's fresh breast meat(17.62%) was significantly higher than that of general duck's(11.95%)(p<0.05). The rate of fresh leg meat rate was lower in organic duck, but there was no significant difference among them(p>0.05). The pH of breast and leg measured immediately after butchering were 6.48 and 6.73 in organic duck, respectively and there was significant difference among them(p<0.05). According to the sensory test, the texture, odor, tenderness, and taste showed better preference in organic duck than those of broiler chicken. According to above physicochemical analysis and sensory test, organic duck showed higher pH, higher shear force, and lower cooking loss. Therefore, it is considered to be very valuable to develop the exploitation of meat product in organic duck which had good quality and tastiness.

키워드

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피인용 문헌

  1. Quality property of the smoked breast meat produced with fresh and frozen-thawed duck meat vol.42, pp.2, 2015, https://doi.org/10.7744/cnujas.2015.42.2.131
  2. Evaluation of Korean Native Ducks on Production Efficiency Factor, Carcass Yield, Partial Meat Ratio and Meat Quality with Weeks vol.40, pp.2, 2013, https://doi.org/10.5536/KJPS.2013.40.2.121
  3. 토종오리와 육용오리의 교배 조합이 생산성 및 도체 수율에 미치는 영향 vol.37, pp.3, 2007, https://doi.org/10.5536/kjps.2010.37.3.229
  4. 토종오리 육용종의 생산성과 도체수율 vol.39, pp.1, 2007, https://doi.org/10.5536/kjps.2012.39.1.045