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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2015.6
- 수록면
- 131 - 139 (9page)
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초록· 키워드
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This study investigated the quality properties of smoked breast meats produced by fresh and frozen-thawed duck meat. Each thirty breast meats from fresh and frozen-thawed duck carcass was used for this study. The yield of smoked breast meat was measured right after curing and smoking of raw duck breast meat. And, the number of total aerobic bacteria, color, texture, and sensory property of vacuum-packaged smoked breast meats were evaluated during storage at 4℃ for 28 days. No significant difference was found in yield between smoked breast meats produced by fresh and thawed duck meats (p＞0.05). The number of total aerobic bacteria and color of smoked breast meat produced by thawed duck meat were not significantly different compared with those by fresh one throughout storage period (p＞0.05). The all texture properties were not significantly different between smoked breast meats produced by fresh and thawed duck meats by 14 days of storage (p＞0.05). However, on day 21 and 28, the hardness and gumminess of smoked breast meat produced by fresh duck meat were significantly higher than those by thawed one (p＜0.05). In sensorial property, smoked breast meat produced by thawed duck meat received significantly high scores in color, juiciness, and tenderness on days 0, 14, and 28 and in flavor and overall acceptance on days 0 and 14 compared with those by fresh one (p＜0.05). Therefore, we concluded that the use of thawed duck meat for producing smoked duck meat product may be not worse than the use of fresh duck meat in quality of smoked duck meat product. In addition, the use of thawed duck meat may be better in sensorial quality of smoked duck meat product than that of fresh one.
목차
Abstract
Ⅰ. 서론
Ⅱ. 재료 및 방법
Ⅲ. 결과 및 고찰
Ⅳ. 결론
참고문헌
참고문헌 (30)
참고문헌 신청
[학술지(정기간행물)] - Akamittath JG / 1990 / Lipid oxidation and color stability in restructured meat systems during frozen storage / Journal of Food Science 55 (6) : 1513 ~ 1517
[학술지(정기간행물)] - Añón MC / 1980 / Freezing rate effects on the drip loss of frozen beef / Meat Science 4 (1) : 1 ~ 14
[학술지(정기간행물)] - 배영식 / 2014 / Differentiation of Deboned Fresh Chicken Thigh Meat from the Frozen- Thawed One Processed with Different Deboning Conditions / 한국축산식품학회지 34 (1) : 73 ~ 79
[학술지(정기간행물)] - Carballo J / 2000 / High pressure/thermal treatment of meat batters prepared from freeze–thawed pork / Meat science 54 (4) : 357 ~ 364
[학술지(정기간행물)] - 채현석 / 2006 / 오리육의 화염 처리 수준에 따른 이화학적 특성 / 한국가금학회지 33 (4) : 273 ~ 281
[학술지(정기간행물)] - Añón MC / 1980 / Freezing rate effects on the drip loss of frozen beef / Meat Science 4 (1) : 1 ~ 14
[학술지(정기간행물)] - 배영식 / 2014 / Differentiation of Deboned Fresh Chicken Thigh Meat from the Frozen- Thawed One Processed with Different Deboning Conditions / 한국축산식품학회지 34 (1) : 73 ~ 79
[학술지(정기간행물)] - Carballo J / 2000 / High pressure/thermal treatment of meat batters prepared from freeze–thawed pork / Meat science 54 (4) : 357 ~ 364
[학술지(정기간행물)] - 채현석 / 2006 / 오리육의 화염 처리 수준에 따른 이화학적 특성 / 한국가금학회지 33 (4) : 273 ~ 281
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UCI(KEPA) : I410-ECN-0101-2016-480-001649560