• Title/Summary/Keyword: Duck

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Effect of Duck Feet Gelatin Concentration on Physicochemical, Textural, and Sensory Properties of Duck Meat Jellies

  • Kim, Hyun-Wook;Park, Jae-Hyun;Yeo, Eui-Joo;Hwang, Ko-Eun;Song, Dong-Heon;Kim, Yong-Jae;Ham, Youn-Kyung;Jeong, Tae-Jun;Choi, Yun-Sang;Kim, Cheon-Jei
    • Food Science of Animal Resources
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    • v.34 no.3
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    • pp.387-394
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    • 2014

  • This study was conducted to determine the effect of duck feet gelatin concentration on the physicochemical, textural and sensory properties of duck meat jellies. Duck feet gelatin was prepared with acidic swelling and hot water extraction. In this study, four duck meat jellies were formulated with 3, 4, 5, and 6% duck feet gelatin, respectively. In the preliminary experiment, the increase in duck feet gelatin ranged from 5 to 20%, resulting in a significant (p<0.001) increase in the color score, but a decline in the hardness and dispersibility satisfaction scores. An increase in the added amount of duck feet gelatin contributed to decreased lightness and increased protein content in duck meat jellies. Regarding the textural properties, increase in the added amount of duck feet gelatin highly correlated with the hardness in the center (p<0.01, $R^2=0.91$), and edge (p<0.01, $R^2=0.89$), of duck meat jellies. Meanwhile, the increase in duck feet gelatin decreased the score for textural satisfaction; duck meat jellies containing 6% duck feet gelatin had a significantly lower textural satisfaction score, than those containing 3% duck feet gelatin (p<0.05). Furthermore, a significant difference in the overall acceptance of duck meat jellies formulated with 5% duck feet gelatin was observed, as compared to those prepared with 3% duck feet gelatin. Therefore, this study suggested that duck feet gelatin is a useful ingredient for manufacturing cold-cut meat products. In consideration of the sensory acceptance, the optimal level of duck feet gelatin in duck meat jellies was determined to be 5%.

  • https://doi.org/10.5851/kosfa.2014.34.3.387 인용 PDF KSCI KPUBS HTML

Yield of Rice, Analysis of Economics and Environmental Impact in Duck-Paddy Rice (오리제초 수도작의 벼 수량, 경제성 및 환경친화성 평가)

  • 손상목;김영호;임경수
    • Korean Journal of Organic Agriculture
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    • v.9 no.3
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    • pp.45-71
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    • 2001

  • The duck-rice forming system is increasingly spread up throughout Korea since 1992. It is discussed the rice field, rice quality, weed and pest management in the duck-rice weeding system compared to conventional farming system. Moreover the optimizing duck population, system management and fertilizer application rate were reported. Energy input and output by duck-rice farming system were carefully compared with those of low input sustainable paddy field and conventional farming paddy field. To find out the environmentally sound function of duck-rice system, the total nitrogen in paddy soil and paddy water, and nitrogen cycle in paddy rice cultivation system were analysed. finally the input and output were calculated, and ecological characteristic were determined in terms of nitrogen balance, labor input, animal input, renewable energy input, turnover of soil organic matter, energy loss, non-renewable indirect and direct energy input. It was concluded duck-rice weeding system could be recommended in terms of net only environmentally sound, but also farmer's income. But there are still some research needs for successful adaption of duck-rice farming to investigate to determine the optimal population of duck in rice paddy field unit, release time of duckling, duck management after release, and strategy for duck marketing and duck processing.

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축산소식

  • Korea Duck Association
    • Monthly Duck's Village
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    • s.50
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    • pp.80-84
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    • 2007

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