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http://dx.doi.org/10.9799/ksfan.2014.27.6.990

The Sensory and Physico-Chemical of Sous-Vide Cooking Duck Breast Meat  

Ahn, Jong-Sung (Dept. Culinary & Food Service Management, Sejong University)
Kim, Se-Han (Dept. of Foodservice Management, Kyunggi University)
Kim, Na-Yeon (Dept. of Foodservice Management, Kyunggi University)
Publication Information
The Korean Journal of Food And Nutrition / v.27, no.6, 2014 , pp. 990-998 More about this Journal
Abstract
This study was performed to provide basic data for the sous-vide duck breast by comparing its water content, pH, color, number of microorganism, mechanical quality characteristic test, springiness, and sensory test with its control group which was cooked in traditional way. Sous-vide duck breast brightness, yellowness, and springiness. It l redness, hardness, and number of microorganism than its control group. There was no significant pH difference. Although sous-vide duck breast need longer cooking time, it was softer and had springiness. Overal-vide duck breast longer storage period and than traditionally cooked duck breast in sensory teste expected.
Keywords
sous-vide; duck breast; sensory test; water content; pH;
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Times Cited By KSCI : 7  (Citation Analysis)
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