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http://dx.doi.org/10.5187/jast.2020.62.4.587

Effects of hydrocolloids on the quality characteristics of cold-cut duck meat jelly  

Kim, Tae-Kyung (Research Group of Food Processing, Korea Food Research Institute)
Yong, Hae In (Research Group of Food Processing, Korea Food Research Institute)
Jang, Hae Won (Research Group of Food Processing, Korea Food Research Institute)
Kim, Young-Boong (Research Group of Food Processing, Korea Food Research Institute)
Sung, Jung-Min (Research Group of Food Processing, Korea Food Research Institute)
Kim, Hyun-Wook (Department of Animal Science & Biotechnology, Gyeongnam National University of Science and Technology)
Choi, Yun-Sang (Research Group of Food Processing, Korea Food Research Institute)
Publication Information
Journal of Animal Science and Technology / v.62, no.4, 2020 , pp. 587-594 More about this Journal
Abstract
In this study, we examined the effects of various hydrocolloid (alginate, carrageenan, and konjac) treatments on the quality characteristics of cold-cut duck meat jelly. Seven different types of cold-cut duck meat jelly were prepared: control, without hydrocolloids; T1, 0.5% alginate; T2, 0.5% carrageenan; T3, 0.5% konjac; T4, 0.25% alginate + 0.25% carrageenan; T5, 0.25% carrageen + 0.25% konjac; and T6, 0.25% alginate + 0.25% konjac. The pH and moisture content of the cold-cut duck meat jelly with hydrocolloids was higher (p < 0.05) than that of the control. The highest lightness value was recorded for T4 and T6 (p < 0.05), and the hardness was lower (p < 0.05) in the meat jelly with hydrocolloids than in the control, except for T2 and T5. The springiness of the meat jelly was the highest (p < 0.05) in T1 and T4. The onset, peak, and end temperatures were the lowest (p < 0.05) in the control. The highest appearance score of the meat jelly was observed in T6, and its overall acceptability was higher (p < 0.05) than that of the control, indicating that, of all the treatments, 0.25% alginate + 0.25% konjac yielded the most desirable results. Thus, the combined use of duck skin and gelatin with alginate and konjac is potentially applicable for the development of new cold-cut duck meat products.
Keywords
Duck meat; Jelly; Cold-cut; Alginate; Carrageenan; Konjac;
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Times Cited By KSCI : 16  (Citation Analysis)
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