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Quality property of the smoked breast meat produced with fresh and frozen-thawed duck meat

해동육과 신선육으로 제조한 훈연 오리 가슴육의 품질 특성

  • Lee, Hae Lim (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Science, Seoul National University) ;
  • Koo, Bonjin (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Choi, Song-i (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Sung, Sang Hyun (Korea Institute for Animal Products Quality Evaluation) ;
  • Park, Jung Hun (Korea Institute for Animal Products Quality Evaluation) ;
  • Lee, Chul Woo (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Jo, Cheorun (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Science, Seoul National University) ;
  • Jung, Samooel (Department of Animal Science and Biotechnology, Chungnam National University)
  • 이해림 (서울대학교 농업생명과학대학 농생명공학부) ;
  • 구본진 (충남대학교 농업생명과학대학 동물자원생명과학과) ;
  • 최송이 (충남대학교 농업생명과학대학 동물자원생명과학과) ;
  • 성상현 (축산물품질평가원) ;
  • 박정훈 (축산물품질평가원) ;
  • 이철우 (충남대학교 농업생명과학대학 동물자원생명과학과) ;
  • 조철훈 (서울대학교 농업생명과학대학 농생명공학부) ;
  • 정사무엘 (충남대학교 농업생명과학대학 동물자원생명과학과)
  • Received : 2015.03.10
  • Accepted : 2015.06.11
  • Published : 2015.06.30

Abstract

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 $4^{\circ}C$ 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.

Acknowledgement

Supported by : 농촌진흥청

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