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Effects of Packaging Methods on Color and Lipid Oxidation of Duck Meat during Cold Storage  

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)
Publication Information
Korean Journal of Poultry Science / v.33, no.1, 2006 , pp. 7-14 More about this Journal
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.
Keywords
duck meat; vacuum packaging; lipid oxidation; fatty acid composition;
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