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Nutritional Characteristics and Quality Changes of Duck By-products During Frozen Storage at -20℃
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 Title & Authors
Nutritional Characteristics and Quality Changes of Duck By-products During Frozen Storage at -20℃
Ku, Su Kyung; Hwang, Soon Hoe; Lim, Sang Dong; Lee, Kang Hyun; Kim, Young Boong;
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The objective of this study is to increase the utilization of duck by-products. The nutritional characteristics of four kinds of duck by-products (liver, heart, gizzard, and feet) were determined. The quality changes of four kinds of duck by-products were evaluated during frozen storage at . The crude protein and cholesterol contents showed the highest level in liver while the crude fat content was determined to be the highest content in feet at 13.90%, and lowest in gizzard at 0.57%. Duck by-products contained USFA in the range of 48.69-77.66%, and the highest level in feet (p<0.05). During storage of duck by-products at , the pH of duck by-products was in the range of 6.24-7.15, and there were no significant differences during the 4 mon storage period at . Microbial counts of duck by-products except the gizzard were decreased significantly as storage time elapsed. In the sensory evaluation, overall acceptability of by-products (liver, heart, gizzard and feet) showed a tendency of decreasing value through storage, because off-flavor was increased with increased storage. Considering the combined results, one can conclude that duck by-products provide a good source of protein, and it was judged that the use of raw meat would be most appropriate within 3 mon of frozen storage.
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