• Monthly Duck's Village
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• s.81
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• pp.92-93
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• 2010

• Monthly Duck's Village
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• s.124
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• pp.52-57
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• 2013

• Monthly Duck's Village
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• s.134
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• pp.32-34
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• 2014

• Korean Journal of Poultry Science
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• v.41 no.1
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• pp.45-52
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• 2014

This study was conducted to investigate the effect of additions of duck skin as pork fat replacer on the quality characteristics of duck meat sausage during refrigerated storage. The sausage made with only duck meat was severed as the control. Three treatments of sausages were produced with addition levels (T1, 1%; T2, 2% and T3, 3%) of duck skin. Our results showed that the addition of duck skin significantly (p<0.05) decreased the moisture content whereas significantly (p< 0.05) increased the fat content in the sausages. The sausages with duck skin had significantly (p<0.05) higher pH values until 4 weeks of refrigerated storages when compared to the control. CIE $L^*$ value was significantly (p<0.05) higher in T1 and T2 than those of other treatments after 7 days of refrigerated storage. Similarly the sausages with duck skin had significantly (p<0.05) higher CIE $a^*$ values as compared with the control after 4 weeks of refrigerated storage. The sausages with 1% duck skin processed the significantly (p<0.05) highest hardness, springiness, gumminess and chewiness values at all storage days. No differences were found between the control and treatment for color, flavor, taste, texture and overall acceptability. Based on the results obtained in the present study it is suggested that duck skin to levels of 1~2% can be used as fat replacer for manufacture of duck meat sausage with a positive effect on quality and texture characteristics. However, further research in necessary to improve taste and palatability of the products.

• Monthly Duck's Village
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• v.63 no.9
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• pp.106-109
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• 2008

경기도 남양주시에 위치한 이 식당에 가면 웰빙 푸드로 인기 높은 오리요리를 다양한 맛으로 골라 먹을 수 있다! 하나의 불판에서 형형색색 총 6가지 종류의 오리구이가 맛의 향연을 벌이는데~ 직영농장에서 매일 아침 공수해오는 오리는 각각의 맛에 따라 손질하고 요리. 일반 생구이와 고추장양념 주물럭, 청국장양념 주물럭도 맛있지만~ 통째로 꼬치에 꽂아, 기름기 쏙 빼며 화덕에 초벌 훈제를 한 뒤, 손님상에서 참나무 숯에 한 번 더 구워먹는 훈제구이는 인기 중에 인기~ 더구나 이 훈제구이를 더욱 특별하게 만드는 두 가지 소스가 또 있으니... 언뜻 보기에 자장처럼 보이는 검은색 소스와 눈으로도 매운 향이 느껴지는 빨간 소스가 그것! 이 소스의 정체를 궁금해 하는 손님들에게 나온 것은 알쏭달쏭한 통마늘? 맵고 아린 이 마늘을 굽지도 않고 그냥 먹어보라는데... 더구나 마늘 껍질을 벗기다 보니~ 난생 처음 보는 검은색 마늘이다? 말랑말랑 새콤달콤한 이 마늘의 정체와 두 가지 소스엔 어떤 비밀이 있는 것인지? 여기에 마지막이 후식으로 나오는 들깨 수제비 역시 3~4번 무한리필이 필수. 들깨 이외에도 8가지 이상의 곡물가루가 첨가되어 특별한 맛을 낸다는데... 특별한 아이디어로 손님몰이 하고 있는 대박 오리구이집을 찾아간다.

• Food Science of Animal Resources
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• v.33 no.1
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• pp.96-102
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• 2013

The 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 (frozen-thawed), 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 frozen-thawed sample was higher than those of fresh or fresh-torched ones. The number of total aerobic bacteria was lower in fresh-torched 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 torrymeter 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.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.278-282
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• 2004

본 연구는 오리고기의 사육일령에 따른 부위별 화학적 특성을 구명하고자 실시하였다. 오리고기의 단백질 함량은 70일령의 가슴 및 다리 육이 각각 21.13, 19.61%로 45일령보다 높게 나타났다. 지방은 45일령의 가슴 육이 1.04%이었으나 70일령에서는 1.38%로 약간 증가하는 경향을 나타내었다. 무기물에서 칼슘(Ca)의 함량은 가슴 및 다리 육에서 $142.1{\sim}161.1ppm$ 으로 큰 차이를 보이지 않았고, 사육일령에 따라서 가슴 육은 사육일령이 증가할수록 약간 증가한 것으로 나타났다. 칼륨(K)의 함량은 가슴 육에서 45일령이 1469.7ppm이고 70일령 1883.1ppm으로 약간 증가하는 것으로 나타났다. 아미노산에서 methionine은 가슴 및 다리 육에서 0.43, 0.46%로 다리 육에서 약간 많이 함유하고 있었으나, 사육 일령에서는 상호 차이가 없었다. Glutamic acid는 가슴 육보다 다리 육에서 약간 더 많이 함유하는 것으로 나타났다. 콜라겐 함량은 45일령의 가슴살에서 0.65, 70일령 0.77g/100g으로 사육일령이 증가함에 따라 많았다. 껍질을 제거한 날개 육에서는 45일령이 1.98이었고 70일령이 2.13g/100g으로 70일령이 0.15g/100g 이상 많았다. 콜레스테롤은 가슴육의 45일령이 10.45, 70일령이 11.28mg/100g으로 사육일령이 증가함에 따라 약간 증가하는 경향을 나타냈다.

• Korean Journal of Agricultural Science
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• v.21 no.1
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• pp.37-44
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• 1994

This study was carried out to investigate meat production ability of special poultry(Ogol fowl, pheasant and mallard). The results obtained Were summarized as follows ; 1. On the average live weight in male and female of Ogol fowl and mallard were 1,304.0~1,311.8g, 1,013.0~1,138.8g, respectively. The live weight of pheasant was lighter than that of Ogol fowl and mallard. The ratio of carcass to live weight in pheasant, Ogol fowl and mallard were 70.9~72.2%, 66.9~68.2% and 65.4~65.9%, respectively. 2. On the edible giblets ratio to live weight, the that of mallard was the highest(6.3%), while the that of Ogol fowl was the lowest(4.7~4.8%) in each individual poultry. 3. On the cut-up parts ratio to carcass weight, the neck(6.7~8.3%) and back(16.1~18.0%) ratio of pheasant were lower than that of Ogol fowl and mallard, but the neck(11.1~13.3%), wings(14.6~16.2%) and back(23.6~5.2%) ratio of mallard were higher than the others. 4. On the ratio of meat to breast and legs parts, the yield of breast meat was higher than that of legs meat of all poultries. In mallard, the skin ratio on both parts(17.6~22.9%) was higher than the others, while the bone ratio of pheasant and Ogol fowl(15.6~20.6) was higher than that of mallard.

• Korean journal of food and cookery science
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• v.30 no.3
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• pp.340-350
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• 2014

The physicochemical and sensory properties of bean sprouts with different namulkong cultivars were examined. The five namulkong cultivars included were as follows : Nokchaekong, Dawonkong, Seonamkong, Orialtae, and Pungsannamulkong with light green, black, yellow, dark green, and yellow seed coats, respectively. The bean sprouts were cultivated in a lab and were used for analyses. The instrumental textural hardness and lipoxygenase activity of the heads were higher than those of the stems in both fresh and boiled bean sprouts. The 3 minutes of boiling caused a decrease in the hardness and lipoxygenase activity of the heads and the stems. The chlorophyll a and b contents in the heads were higher than those in the stems, and they decreased with boiling. The fresh bean sprouts with Dawonkong, Seonamkong and Pungsannamulkong showed higher acceptability than those with Nokchaekong and Orialtae. The higher acceptability was observed in the boiled and flavored bean sprouts with Seonamkong and Pungsannamulkong.

• The Korean Journal of Mycology
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• v.19 no.1
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• pp.1-10
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• 1991

Fresh materials were obtained during collection trips to $Ull\check{u}ng$ Island in October, 1989, and August, 1990. Among them, some resupinate fungi were identified. Seven fungi were confirmed new in Korea and are recorded here with descriptions. They are Gloeocystidiellum karstenii, Peniophora lilacea, Phlebia cremeo-alutacea, P. deflectens, P. livida, Resinicium bicolor, and Hymeno­chaete corrugata.