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http://dx.doi.org/10.5536/KJPS.2014.41.1.45

Effect of Addition Duck Skin on Quality Characteristics of Duck Meat Sausages  

Kang, Geunho (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration)
Seong, Pil-Nam (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration)
Cho, Soohyun (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration)
Moon, Sungsil (Sunjin Meat Academy Research Center)
Park, Kyoungmi (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration)
Kang, Sun Mun (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration)
Park, Beom-Young (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration)
Publication Information
Korean Journal of Poultry Science / v.41, no.1, 2014 , pp. 45-52 More about this Journal
Abstract
This study was conducted to investigate the effect of additions of duck skin as pork fat replacer on the quality characteristics of duck meat sausage during refrigerated storage. The sausage made with only duck meat was severed as the control. Three treatments of sausages were produced with addition levels (T1, 1%; T2, 2% and T3, 3%) of duck skin. Our results showed that the addition of duck skin significantly (p<0.05) decreased the moisture content whereas significantly (p< 0.05) increased the fat content in the sausages. The sausages with duck skin had significantly (p<0.05) higher pH values until 4 weeks of refrigerated storages when compared to the control. CIE $L^*$ value was significantly (p<0.05) higher in T1 and T2 than those of other treatments after 7 days of refrigerated storage. Similarly the sausages with duck skin had significantly (p<0.05) higher CIE $a^*$ values as compared with the control after 4 weeks of refrigerated storage. The sausages with 1% duck skin processed the significantly (p<0.05) highest hardness, springiness, gumminess and chewiness values at all storage days. No differences were found between the control and treatment for color, flavor, taste, texture and overall acceptability. Based on the results obtained in the present study it is suggested that duck skin to levels of 1~2% can be used as fat replacer for manufacture of duck meat sausage with a positive effect on quality and texture characteristics. However, further research in necessary to improve taste and palatability of the products.
Keywords
duck meat; duck skin; sausage; texture;
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