Korean Journal of Poultry Science (한국가금학회지)

The Korean Society of Poultry Science (한국가금학회)
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Effect of Thawing Methods and Storage Time on Physicochemical Characteristic and Fatty Acid and Amino Acid Content of Frozen Duck Meat

  • Heo, Kang-Nyeong (Poultry Research Institute, National Institute of Animal Science, RDA) ;
  • Hong, Euichul (Poultry Research Institute, National Institute of Animal Science, RDA) ;
  • Kang, Bo-Seok (Poultry Research Institute, National Institute of Animal Science, RDA) ;
  • Park, Byoungho (Poultry Research Institute, National Institute of Animal Science, RDA) ;
  • Cha, Jae-Beom (Poultry Research Institute, National Institute of Animal Science, RDA) ;
  • Choo, Hyo-Jun (Poultry Research Institute, National Institute of Animal Science, RDA) ;
  • Kwon, Il (Poultry Research Institute, National Institute of Animal Science, RDA) ;
  • Kim, Ji-Hyuk (Department of Animal Resources Science, Kongju National University)
  • Received : 2019.10.21
  • Accepted : 2019.11.29
  • Published : 2019.12.31
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Abstract

This study investigated the effects of thawing methods and storage time on the quality of frozen duck meat. Meat was obtained from eight-week-old Korean native ducks (average weight=2.8 kg). Seventy-two samples were divided into eight treatments (three replicates/treatment, three samples/replicate) with 2 × 4 factorial arrangement based on two thawing methods (under running water at 12℃ for 3 h and in a refrigerator at 5℃ for 24 h) and four storage times (1, 3, 6, and 12 months). CIE b* was significantly different among different storage time treatments, reaching its lowest after 6 months (P<0.05). Cooking loss did not differ between storage times; however, it was significantly lower following application of the fast thawing treatment (P<0.05). Water-holding capacity of meat stored for one month was highest compared to that of meat stored for a longer period (P<0.05). Additionally, there were significant differences based on storage time in γ-linoleic acid (C18:3n6) and eicosenoic acid (C20:1n9) contents (P<0.01), as well as in protein contents (P<0.05). Palmitoleic acid (C16:1n7) typically decreased after three months of storage; however, this decline was not significant compared to other storage times. Essential amino acids contents, except methionine, were significantly difference at six and 12 months of storage (P<0.05). Similarly, non-essential amino acid contents, except tyrosine, were significantly different among storage periods (P<0.05, P<0.01). Alternatively, there were no significant differences in the chemical composition, fatty acid content, or amino acid content based on the thawing method.

Keywords

References

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