• 제목/요약/키워드: Duck

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Effect of the Duck Skin on Quality Characteristics of Duck Hams

  • Kim, Dong-Hyun;Kim, Tae-Kyung;Kim, Young-Boong;Sung, Jung-Min;Jang, YoungJin;Shim, Jae-Yun;Han, Sung-Gu;Choi, Yun-Sang
    • 한국축산식품학회지
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    • 제37권3호
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    • pp.360-367
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    • 2017

  • This study was conducted to investigate the effect of duck skin on cooking loss, emulsion stability, pH, color, protein solubility, texture profile analysis (TPA), apparent viscosity, and sensory characteristics of press type duck ham with different ratio of duck breast meat and duck skin. Five duck ham formulations were produced with the following compositions: T1 (duck breast 70% + duck skin 30%), T2 (duck breast 60% + duck skin 40%), T3 (duck breast 50% + duck skin 50%), T4 (duck breast 40% + duck skin 60%), and T5 (duck breast 30% + duck skin 70%). The cooking loss and fat separation were lower in T1, and the total expressible fluid separations were lower in T1 and T2 than others. The pH ranged from 6.48 to 6.59, with the highest values in T4 and T5. T5 had the highest CIE $L^*$-value, and T1 and T2 had the highest CIE $a^*$-values; however, CIE $b^*$-values did not differ significantly between the duck ham samples. The protein solubility and TPA (hardness, springiness, cohesiveness, gumminess, and chewiness) were the highest in T1. T1 and T2 had higher scores for color, tenderness, and overall acceptability. T1, T2, and T3 showed significantly higher values, but there were no significant differences for flavor and juiciness. Regarding apparent viscosity properties, T1 and T2 had higher viscosity values than the other formulations. In conclusion, the T1 (duck breast 70% + duck skin 30%) and T2 (duck breast 60% + duck skin 40%) duck hams show the highest quality characteristics.

  • https://doi.org/10.5851/kosfa.2017.37.3.360 인용 PDF KSCI

천연 염지제를 첨가한 오리훈제의 항산화 활성과 영양적 특성 (Antioxidant activities and nutritional characteristics of smoked duck marinated in natural curing agent)

  • 박연옥
    • Journal of Nutrition and Health
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    • 제47권6호
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    • pp.484-488
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    • 2014

  • Purpose: This study investigated the question of whether the addition of natural ingredients (pear fermented solution, celery powder, vitamin C) in curing agents may influence antioxidant activities and nutritional characteristics of smoked duck. Methods: Smoked duck samples with general or natural curing agent containing three additive ingredients were examined to determine total polyphenol contents, antioxidant activities, pH, TBARS, and food additives residue (nitrite ion, antioxidant, sodium glutamate). Results: Smoked duck with natural curing agent showed a higher level of total polyphenol content and antioxidant activities than smoked duck using general curing agent (p < 0.05). The pH and TBARS of smoked duck were significantly decreased by the addition of natural curing ingredients compared to those of smoked duck using general curing agent (p < 0.05). The residues of food additives were not detected in smoked duck using natural curing agent. Conclusion: Findings suggest that the addition of pear fermented solution, celery powder, and vitamin C in natural duck curing agent may improve the antioxidant activities and nutritional characteristics of smoked duck and provides health benefits.

  • https://doi.org/10.4163/jnh.2014.47.6.484 인용 PDF KSCI