Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지

Effect of Boning Time and Storage Temperature on Meat Qualify of Duck Breast

오리 가슴육의 발골시간과 저장온도가 육질 특성에 미치는 영향

  • Kang Geun-Ho (Livestock Resources Development Department, National Livestock Research Institute) ;
  • Jeong Jin-Yeon (Division of Animal Science and Technology, Gyeongsang National University) ;
  • Ali Shawkat (Division of Animal Science and Technology, Gyeongsang National University) ;
  • Kim Sang-Ho (Livestock Resources Development Department, National Livestock Research Institute) ;
  • Jang Beong-Gui (Livestock Resources Development Department, National Livestock Research Institute) ;
  • Kang Hee-Seol (Livestock Resources Development Department, National Livestock Research Institute) ;
  • Lee Duk-Su (Livestock Resources Development Department, National Livestock Research Institute) ;
  • Lee Sang-Jin (Livestock Resources Development Department, National Livestock Research Institute) ;
  • Park Gu-Boo (Division of Animal Science and Technology, Gyeongsang National University) ;
  • Joo Seon-Tea (Division of Animal Science and Technology, Gyeongsang National University)
  • 강근호 (축산연구소 축산자원개발부) ;
  • 정진연 (경상대학교 동물자원과학부) ;
  • 샤우컷 알리 (경상대학교 동물자원과학부) ;
  • 김상호 (축산연구소 축산자원개발부) ;
  • 장병귀 (축산연구소 축산자원개발부) ;
  • 강희설 (축산연구소 축산자원개발부) ;
  • 이덕수 (축산연구소 축산자원개발부) ;
  • 이상진 (축산연구소 축산자원개발부) ;
  • 박구부 (경상대학교 동물자원과학부) ;
  • 주선태 (경상대학교 동물자원과학부)
  • Published : 2006.03.01
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Abstract

To investigate the effect of boning time and storage temperature on meat quality of duck breast, a total of thirty duck breasts were designed in frozen-thawed, chilled-storage, and cold-boning samples. No significant differences were found among pH of all samples. However, cold-boning samples showed significantly (p<0.05) lower cooking loss than the other samples. Frozen-thawed samples showed significantly (p<0.05) higher lightness ($L^*$) and yellowness($b^*$), shorter sarcomere length and higher shear force values compared to the other samples. The result speculated that muscle shortening was affected by lower temperature (frozen) hence tenderness was decreased. Sarcoplasmic protein solubility showed no significant differences among samples, whereas cold-boning samples showed significantly (p<0.05) higher myofibrillar and total protein solubility than the other samples. The result of sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) patterns, chilled-storage and cold-boning samples showed degradation at high molecular protein (nebulin), which was not observed in frozen-thawed samples. Therefore, this data suggested that muscle shortening, tenderness and protein degradation are not affected by boning time rather affected by rapid change of temperature in frozen-thawed samples.

도압 후 오리 가슴육의 발골시간과 취급방법이 육질에 미치는 영향을 알아본 결과, 처리구 간의 pH는 유의적인 차이가 없었으나 냉동해동 처리구가 냉도체 발골구에 비해 높은 명도($L^*$)와 황색도($b^*$)를 나타내었을 뿐만 아니라 짧은 근절길이와 높은 가열감량을 보였고, 그 결과 높은 전단가를 나타내었다. 이 같은 결과는 냉동해동 처리구의 근원섬유 단백질 용해성이 낮은 것과 관련이 있었으며, 낮은 용해성은 nebulin과 같은 고분자 단백질이 사후초기에 냉동에 의해 분해되지 않은 결과로 사료된다. 따라서 오리고기는 도압 후곧바로 발골하여 냉동 또는 냉장 유통하는 것보다 냉도체 발골하여 냉장 유통하는 것이 육질향상을 위해 바람직할 것으로 사료된다.

Keywords

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