Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Possibility of Instrumental Differentiation of Duck Breast Meat with Different Processing and Storage Conditions

가공 및 저장 방법이 다른 오리 가슴육의 기계적 판별

  • Sung, Sang Hyun (Korea Institute for Animal Products Quality Evaluation) ;
  • Bae, Young Sik (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Oh, Suk Hwan (Korea Institute for Animal Products Quality Evaluation) ;
  • Lee, Jae Cheong (Korea Institute for Animal Products Quality Evaluation) ;
  • Kim, Hyun Joo (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Jo, Cheorun (Department of Animal Science and Biotechnology, Chungnam National University)
  • 성상현 (축산물품질평가원) ;
  • 배영식 (충남대학교 동물자원생명과학과) ;
  • 오석환 (축산물품질평가원) ;
  • 이재청 (축산물품질평가원) ;
  • 김현주 (충남대학교 동물자원생명과학과) ;
  • 조철훈 (충남대학교 동물자원생명과학과)
  • Received : 2012.09.18
  • Accepted : 2012.12.11
  • Published : 2013.02.28
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Abstract

The possibility of instrumental differentiation of duck breast meat treated with different processing and storage conditions was investigated for industrial application. Duck breast meats, which were 1) refrigerated (fresh) after slaughter, 2) fresh but applied the torching process for the removal of remaining feathers (fresh-torched), and 3) frozen and thawed (frozen-thawed), were prepared and the torrymeter value and other quality factors were assessed. The torrymeter values of both duck breast meat and skin showed the lowest in frozen-thawed sample during the whole storage period. The drip loss of frozen-thawed sample was higher than those of fresh or fresh-torched ones. The number of total aerobic bacteria was lower in fresh-torched than fresh but both were not different from frozen-thawed at day 1 while no difference found thereafter. Sensory score of frozen-thawed sample was the lowest. The correlation analysis among the torrymeter value and quality factors of duck breast meat revealed that the torrymeter value is closely related with the total aerobic bacterial number, lipid oxidation, drip loss, and storage period but not with color. The results indicate that once the duck breast meat was frozen then thawed, drip loss and sensory quality can be affected and the torrymeter value can differentiate frozen-thawed from fresh and freshtorched duck breast meat.

본 연구는 오리 신선육과 냉동 후 해동육의 구별을 손쉽게 할 수 있는 방법을 제시하고, 오리육의 처리형태별 저장기간에 따른 미생물, 드립감량, 관능검사 등 품질변화를 연구하여 기계적 방법(토리미터)을 이용한 신선도 측정 시 객관적인 등급판정 기준을 제시하기 위해 실시되었다. 오리가슴육 중 냉동 후 해동육 껍질(skin)색에서 신선육이나 토치육에 비해 명도가 낮아지고, 적색도가 증가하였으며, 드립감량은 냉동 후 해동육이 다른 처리구에 비해 유의적으로 높았다(p<0.05). 일반 호기성 미생물은 1일차에서 토치육이 신선육에 비해 낮았으나 3 및 7일차에는 모든 처리구간에 유의적인 차이는 없었다. TBARS값은 저장기간 동안 증가하였으나 처리구간 유의적인 차이를 보이지는 않았다. 관능검사결과 냉동 후 해동육이 관능검사의 모든 항목에서 유의적으로 낮은 결과를 나타내었다(p<0.05). 토리미터 값은 오리 가슴 껍질(skin)과 육(meat) 모두에서 냉동 후 해동육이 다른 처리구에 비해 유의적으로 낮게 나타났다(p<0.05). 오리육의 토리미터값과 품질특성과의 상관관계를 분석한 결과 육색을 제외한 일반호기성미생물, 지질산패도, 드립감량 및 저장기간과의 밀접한 관계가 있는 것으로 확인되었다. 이상의 결과에서 냉동 후 해동된 오리 가슴육은 신선육이나 토치육에 비해 육색의 변화나 드립 감량 증가가 빠르게 이루어짐을 알 수 있었고, 토리미터 값의 측정은 냉동 후 해동육을 신선육이나 토치육으로부터 구별하는 신속한 방법으로 이용이 가능할 것으로 사료된다.

Keywords

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