• Korean Journal of Poultry Science
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• 제46권4호
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• pp.223-234
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• 2019

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.

• Korean Journal of Poultry Science
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• 제43권4호
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• pp.197-206
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• 2016

This work was carried out to investigate effects of the freezing/thawing method on duck meat kept in a freezer for a month. The meats used were breast muscle collected from Korean native ducks (KND) that were fed for 8 weeks (2.8 kg of live weight). Forty-five samples were used after being frozen in storage for one month and were then divided into 5 treatments (3 replications/treatment, 3 samples/replication). Five treatments (CON, FFFT, FFST, SFFT and SFST) were control groups (CON) and four were experimental groups, using $2{\times}2$ complex factors with two freezing methods (fast freezing, FF, $-50^{\circ}C$ in a deep freezer; slow freezing, SF, $-20^{\circ}C$ in a common freezer) and two thawing methods (fast thawing, FT, 5 h $12^{\circ}C$ with flow water; slow thawing, ST, 24 h $5^{\circ}C$ in a refrigerator). Lightness of KND meat in FF and FT groups was lower than that of control (P<0.05). Yellowness of KND meat of the ST group was higher than that of control (P<0.05). Cooking loss (CL) and water holding capacity (WHC) of KND meat in the control were lower than those of the freezing and thawing groups (P<0.01, P<0.05), but shear force (SF) of the control was higher than that of other groups (P<0.01). Moisture content of the ST group was higher than that of the FT group (P<0.05), and protein content of the FF group was higher than that of control (P<0.05). Stearic acid (C18:0) of the SF group was higher than that of the FF group (P<0.05). Arachidonic acid (C20:4n6) of control was higher than that of the SF and ST groups (P<0.01, P<0.05). Alanine, aspartic acid, glutamic acid, serine, and tyrosine content of the control were lower than that of the freezing and thawing groups (P<0.05). These results show that freezing and thawing methods affect meat color, shear force, cooking loss, and WHC-related water content.