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가공 및 저장 방법이 다른 오리 가슴육의 기계적 판별 : Possibility of instrumental differentiation of duck breast meat with different processing and storage conditions

DC Field Value Language
dc.contributor.author성상현-
dc.contributor.author배영식-
dc.contributor.author오석환-
dc.contributor.author이재청-
dc.contributor.author김현주-
dc.contributor.author조철훈-
dc.date.accessioned2024-08-08T01:44:18Z-
dc.date.available2024-08-08T01:44:18Z-
dc.date.created2018-05-10-
dc.date.created2018-05-10-
dc.date.issued2013-02-
dc.identifier.citation한국축산식품학회지, Vol.33 No.1, pp.96-102-
dc.identifier.issn1225-8563-
dc.identifier.urihttps://hdl.handle.net/10371/207709-
dc.description.abstractThe possibility of instrumental differentiation of duck breast meat treated with different processing and storage conditions was investigated for industrial application. Duck breast meats, which were 1) refrigerated (fresh) after slaughter, 2) fresh but applied the torching process for the removal of remaining feathers (fresh-torched), and 3) frozen and thawed (frozenthawed), were prepared and the torrymeter value and other quality factors were assessed. The torrymeter values of both duck breast meat and skin showed the lowest in frozen-thawed sample during the whole storage period. The drip loss of frozenthawed sample was higher than those of fresh or fresh-torched ones. The number of total aerobic bacteria was lower in freshtorched than fresh but both were not different from frozen-thawed at day 1 while no difference found thereafter. Sensory score of frozen-thawed sample was the lowest. The correlation analysis among the tonymeter value and quality factors of duck breast meat revealed that the torrymeter value is closely related with the total aerobic bacterial number, lipid oxidation, drip loss, and storage period but not with color. The results indicate that once the duck breast meat was frozen then thawed, drip loss and sensory quality can be affected and the torrymeter value can differentiate frozen-thawed from fresh and freshtorched duck breast meat.-
dc.language한국어-
dc.publisher한국축산식품학회-
dc.title가공 및 저장 방법이 다른 오리 가슴육의 기계적 판별-
dc.title.alternativePossibility of instrumental differentiation of duck breast meat with different processing and storage conditions-
dc.typeArticle-
dc.identifier.doi10.5851/kosfa.2013.33.1.96-
dc.citation.journaltitle한국축산식품학회지-
dc.identifier.wosid000335122300014-
dc.identifier.scopusid2-s2.0-84884649108-
dc.citation.endpage102-
dc.citation.number1-
dc.citation.startpage96-
dc.citation.volume33-
dc.identifier.kciidART001747066-
dc.description.isOpenAccessY-
dc.contributor.affiliatedAuthor조철훈-
dc.type.docTypeArticle-
dc.description.journalClass1-
dc.subject.keywordPlusFROZEN-THAWED FISH-
dc.subject.keywordPlusFRESH-
dc.subject.keywordPlusBEEF-
dc.subject.keywordPlusPORK-
dc.subject.keywordAuthorduck-
dc.subject.keywordAuthorbreast-
dc.subject.keywordAuthorfresh-
dc.subject.keywordAuthorfrozen-thawed-
dc.subject.keywordAuthordrip loss-
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  • College of Agriculture and Life Sciences
  • Department of Agricultural Biotechnology
Research Area Analysis, evaluation, and development of quality and process of animal-origin foods, Development of non-thermal process for improvement of safety of animal-origin foods, Understanding of muscle biology and cultured muscle production

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