Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Changes of Smoked Duck Meat Amended with Curcuma longa L. during Storage

울금을 첨가한 오리 훈연육의 저장 중 품질변화

  • Lee, In Ok (Department of Food and Nutrition, Dongshin University) ;
  • Ro, Hee Kyong (Department of Food and Nutrition, Dongshin University)
  • 이인옥 (동신대학교 식품영양학과) ;
  • 노희경 (동신대학교 식품영양학과)
  • Received : 2018.11.15
  • Accepted : 2019.02.07
  • Published : 2019.02.28
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Abstract

This study was conducted to evaluate the effects of adding gradually increasing concentrations of turmeric extract (0, 0.1, 0.2, and 0.4%) to smoked duck meat on its chromaticity, antibiosis, and antiseptic degree against food poisoning bacteria, number of bacteria, lipid rancidity, sensory evaluation, and preference. The brightness, red color intensity and yellow color intensity changed significantly when 0.2% turmeric extract was added and the sodium nitrate concentration was reduced. Additionally, no antibiosis or antiseptic activities against food poisoning bacteria were observed in any turmeric treated samples, whereas the number of bacteria was increased in control samples compared to turmeric treated samples after 10 days of preservation. The TBARS value decreased during storage when turmeric extract concentration increased, resulting in positive sensory evaluation of its color, succulence, taste and hardness. In the preference test, the surface and meat color increased as the concentration of turmeric extracts increased. Hardness was highest at 0.2%, whereas taste was highest between 0.2 and 0.4%. The overall preference test was highest for the 0.2% extract samples. Overall, the results indicated that addition of 0.2% turmeric to smoked duck meat will lead to better nutrition, function, and overall preference.

Keywords

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Anti-micro Antimicrobial effect from seasoning smoked duck containing added by different turmeric concentration M: blank, 0: 0% turmeric added, 0.1: 0.1% turmeric added, 0.2: 0.2% turmeric added, 0.4: 0.4% turmeric added, ulgum: ulgum 100%

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Change of sensory and preference sensation of subjects during storage at 4oC. 0: 0% turmeric added , 0.1: 0.1% turmeric added, 0.2: 0.2% turmeric added, 0.4: 0.4% turmeric added

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Change of sensory and preference sensation of subjects during storage at 4oC. 0: 0% turmeric added , 0.1: 0.1% turmeric added, 0.2: 0.2% turmeric added, 0.4: 0.4% turmeric added

Ingredients of smoked duck containing different turmeric and sodium nitrate concentration

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Color of smoked duck containing different turmeric and sodium nitrate concentration

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Total bacterial cell in smoked duck containing with different turmeric concentration during storage at 4oC (log CFU/g)

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