Browse > Article
http://dx.doi.org/10.5851/kosfa.2018.38.1.162

The Ratios of Pre-emulsified Duck Skin for Optimized Processing of Restructured Ham  

Shim, Jae-Yun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Kim, Tae-Kyung (Food Processing Research Center, Korean Food Research Institute)
Kim, Young-Boong (Food Processing Research Center, Korean Food Research Institute)
Jeon, Ki-Hong (Food Processing Research Center, Korean Food Research Institute)
Ahn, Kwang-Il (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Paik, Hyun-Dong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Choi, Yun-Sang (Food Processing Research Center, Korean Food Research Institute)
Publication Information
Food Science of Animal Resources / v.38, no.1, 2018 , pp. 162-171 More about this Journal
Abstract
The purpose of this study was to investigate the quality of duck ham formulated with duck skin through the pre-emulsification process. The experiments to investigate the quality characteristics of duck ham were carried out to measure proximate composition, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics. Duck ham was prepared with various ratios of duck skin in pre-emulsion as follows: Control (duct skin 30%), T1 (duck skin 20% + pre-emulsified duck skin 10%), T2 (duck skin 15% + pre-emulsified duck skin 15%), T3 (duck skin 10% + pre-emulsified duck skin 20%), and T4 (pre-emulsified duck skin 30%). As the ratio of duck skin to pre-emulsified skin changed, the quality of duck ham in terms of moisture content, fat content, cooking loss, emulsion stability, lightness, textural analysis, apparent viscosity, and overall acceptability changed. The moisture content of T2 was the highest (p<0.05) and that of the control and T4 was the lowest (p<0.05). The fat content of control was higher than all treatments (p<0.05). T2 had the lowest values in cooking loss, total expressible fluid, fat separation, hardness, springiness, and gumminess (p<0.05). The score of overall acceptability of all treatments with pre-emulsified skin was higher than control (p<0.05). Therefore, the pre-emulsification process can improve the quality characteristics of duck ham and 1:1 ratio of duck skin and pre-emulsified skin was the proper ratio to improve the quality characteristics of duck ham.
Keywords
duck breast; duck ham; duck skin; pre-emulsification process;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Kim CJ, Choe JH, Kim HW, Choi YS, Hwang KE, Choi MS, Yeo EJ, Ham YK, Lee SY, Kim YJ, Lim YB, Park JH, Song DH. 2014. Low-fat chicken sausages using brewers grain dietary fiber and the manufacturing method. Korea Patent 1406095.
2 Pintado T, Herrero AM, Ruiz-Capillas C, Triki M, Carmona P, Jimenez-Colmenero F. 2016. Effects of emulsion gels containing bioactive compounds on sensorial, technological, and structural properties of frankfurters. Food Sci Technol Int 22:132-145.   DOI
3 Ramadhan K, Huda N, Ahmad R. 2012. Physicochemical and sensory characteristics of burger made from duck surimi-like material. Poult Sci 91:2316-2323.   DOI
4 Robinson TP, Wint GR, Conchedda G, Van Boeckel TP, Ercoli V, Palamara E, Cinardi G, D'Aietti L, Hay SI, Gilbert M. 2014. Mapping the global distribution of livestock. PLoS One 9:e96084.   DOI
5 Salter AM. 2017. Improving the sustainability of global meat and milk production. Proc Nutr Soc 76:22-27.   DOI
6 Beriain MJ, Gomez I, Petri E, Insausti K, Sarries MV. 2011. The effects of olive oil emulsified alginate on the physico-chemical, sensory, microbial, and fatty acid profiles of low-salt, inulin-enriched sausages. Meat Sci 88:189-197.   DOI
7 Bishop DJ, Olson DG, Knipe CL. 1993. Pre-emulsified corn oil, pork fat, or added moisture affect quality of reduced fat bologna quality. J Food Sci 58:484-487.   DOI
8 Bloukas I, Honikel KO. 1992. The influence of additives on the oxidation of pork back fat and its effect on water and fat binding in finely comminuted batters. Meat Sci 32:31-43.   DOI
9 Bourne MC, Kenny JF, Barnard J. 1978. Computer-assisted readout of data from texture profile analysis curves. J Texture Stud 9:481-494.   DOI
10 Choi YS, Choi JH, Han DJ, Kim HY, Lee MA, Kim HW, Jeong JY, Kim CJ. 2009. Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber. Meat Sci 82:266-271.   DOI
11 Hamm R. 1975. On the rheology of minced meat. J Texture Stud 6:281-296.   DOI
12 Choi YS, Choi JH, Han DJ, Kim HY, Lee MA, Kim HW, Jeong JY, Kim CJ. 2011. Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system. Meat Sci 88:59-66.   DOI
13 Choi YS, Park KS, Kim HW, Hwang KE, Song DH, Choi MS, Lee SY, Paik HD, Kim CJ. 2013. Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees. Meat Sci 93:652-658.   DOI
14 Choi YS, Kim YB, Hwang KE, Song DH, Ham YK, Kim HW, Sung JM, Kim CJ. 2016. Effect of apple pomace fiber and pork fat levels on quality characteristics of uncured, reduced-fat chicken sausages. Poult Sci 95:1465-1471.   DOI
15 Afoakwa EO, Paterson A, Fowler M, Vieira J. 2008. Particle size distribution and compositional effects on textural properties and appearance of dark chocolates. J Food Eng 87:181-190.   DOI
16 Andersson A, Andersson K, Tornberg E. 2000. A comparison of fat-holding between beefburgers and emulsion sausages. J Sci Food Agric 80:555-560.   DOI
17 AOAC. 2000. Official methods of analysis. 17th ed., Association of Official Analytical Chemists, Washington, DC, USA.
18 Balejko JA, Nowak Z, Balejko E. 2012. Artificial neural network as the tool in prediction rheological features of raw minced meat. Acta Sci Pol Technol Aliment 11:273-281.
19 Zayas J. 1985. Structural and water binding properties of meat emulsions prepared with emulsified and unemulsified fat. J Food Sci 50:689-692.   DOI
20 Santhi D, Kalaikannan A, Sureshkumar S. 2017. Factors influencing meat emulsion properties and product texture: A review. Crit Rev Food Sci Nutr 57:2021-2027.   DOI
21 Herrero AM, De la Hoz L, Ordonez JA, Herranz B, de Avila MDR, Cambero MI. 2008. Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics. Meat Sci 80:690-696.   DOI
22 Hoogenkamp H. 2011. Protein performance in emulsion stability. Fleischwirtschaft Int 3:54-59.
23 Hsia H, Smith D, Steffe J. 1992. Rheological properties and adhesion characteristics of flour-based batters for chicken nuggets as affected by three hydrocolloids. J Food Sci 57:16-18.   DOI
24 Kang GH, Seong PN, Cho SH, Moon SS, Park KM, Kang SM, Park BY. 2014. Effect of addition duck skin on quality characteristics of duck meat sausages. Korean J Poult Sci 41:45-52.   DOI