Korean Journal of Agricultural Science (농업과학연구)

Institute of Agricultural Science, CNU (충남대학교 농업과학연구소)
권호 표지
DOI QR코드

DOI QR Code

Quality property of the smoked breast meat produced with fresh and frozen-thawed duck meat

해동육과 신선육으로 제조한 훈연 오리 가슴육의 품질 특성

  • Lee, Hae Lim (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Science, Seoul National University) ;
  • Koo, Bonjin (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Choi, Song-i (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Sung, Sang Hyun (Korea Institute for Animal Products Quality Evaluation) ;
  • Park, Jung Hun (Korea Institute for Animal Products Quality Evaluation) ;
  • Lee, Chul Woo (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Jo, Cheorun (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Science, Seoul National University) ;
  • Jung, Samooel (Department of Animal Science and Biotechnology, Chungnam National University)
  • 이해림 (서울대학교 농업생명과학대학 농생명공학부) ;
  • 구본진 (충남대학교 농업생명과학대학 동물자원생명과학과) ;
  • 최송이 (충남대학교 농업생명과학대학 동물자원생명과학과) ;
  • 성상현 (축산물품질평가원) ;
  • 박정훈 (축산물품질평가원) ;
  • 이철우 (충남대학교 농업생명과학대학 동물자원생명과학과) ;
  • 조철훈 (서울대학교 농업생명과학대학 농생명공학부) ;
  • 정사무엘 (충남대학교 농업생명과학대학 동물자원생명과학과)
  • Received : 2015.03.10
  • Accepted : 2015.06.11
  • Published : 2015.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigated the quality properties of smoked breast meats produced by fresh and frozen-thawed duck meat. Each thirty breast meats from fresh and frozen-thawed duck carcass was used for this study. The yield of smoked breast meat was measured right after curing and smoking of raw duck breast meat. And, the number of total aerobic bacteria, color, texture, and sensory property of vacuum-packaged smoked breast meats were evaluated during storage at $4^{\circ}C$ for 28 days. No significant difference was found in yield between smoked breast meats produced by fresh and thawed duck meats (p>0.05). The number of total aerobic bacteria and color of smoked breast meat produced by thawed duck meat were not significantly different compared with those by fresh one throughout storage period (p>0.05). The all texture properties were not significantly different between smoked breast meats produced by fresh and thawed duck meats by 14 days of storage (p>0.05). However, on day 21 and 28, the hardness and gumminess of smoked breast meat produced by fresh duck meat were significantly higher than those by thawed one (p<0.05). In sensorial property, smoked breast meat produced by thawed duck meat received significantly high scores in color, juiciness, and tenderness on days 0, 14, and 28 and in flavor and overall acceptance on days 0 and 14 compared with those by fresh one (p<0.05). Therefore, we concluded that the use of thawed duck meat for producing smoked duck meat product may be not worse than the use of fresh duck meat in quality of smoked duck meat product. In addition, the use of thawed duck meat may be better in sensorial quality of smoked duck meat product than that of fresh one.

Keywords

References

  1. Akamittath JG, Brekke CJ, Schanus EG. (1990) Lipid oxidation and color stability in restructured meat systems during frozen storage. Journal of Food Science. 55(6):1513-1517. https://doi.org/10.1111/j.1365-2621.1990.tb03557.x
  2. Añón MC, Cavelo A. (1980) Freezing rate effects on the drip loss of frozen beef. Meat Science. 4(1):1-14. https://doi.org/10.1016/0309-1740(80)90018-2
  3. Bae YS, Lee JC, Jung S, Kim HJ, Jeon SY, Park DH, Lee SK, Jo C. (2014) Differentiation of deboned fresh chicken thigh meat from the frozen-thawed one processed with different deboning conditions. Korean Journal for Food Science of Animal Resources. 34(1):73-79. https://doi.org/10.5851/kosfa.2014.34.1.73
  4. Carballo J, Cofrades S, Solas MT, Jimenez-Colmenero F. (2000) High pressure/thermal treatment of meat batters prepared from freeze-thawed pork. Meat science. 54(4):357-364. https://doi.org/10.1016/S0309-1740(99)00110-2
  5. Chae HS, Yoo YM, Ahn CN, Jeong SG, Ham JM, Lee JM, Singh NK (2006) Effect of singeing time on physicochemical characteristics of duck meat. Korean Journal of Poultry Science. 33(4):273-281.
  6. Coleen L, Britz TJ, Hoffman LC. (2012) Impact of freezing and thawing on the quality of meat: Review. Meat Science, 91(2):93-98. https://doi.org/10.1016/j.meatsci.2012.01.013
  7. Dai Y, Lu Y, Wu W, Lu X, Han Z, Liu Y, Li X, Dai R. (2014) Changes in oxidation, color and texture deteriorations during refrigerated storage of ohmically and water bath-cooked pork meat. Innovative Food Science and Emerging Technologies. 26:341-346. https://doi.org/10.1016/j.ifset.2014.06.009
  8. Dias J, Nunes ML, Mendes R. (1994) Effect of frozen storage on the chemical and physical properties of black and silver scabbard fish. Journal of the Science of Food and Agriculture. 66(3):327-335. https://doi.org/10.1002/jsfa.2740660310
  9. Duflos G, Le Fur B, Mulak V, Becel P, Malle P. (2002) Comparison of methods of differentiating between fresh and frozen-thawed fish or fillets. Journal of the Science of Food and Agriculture. 82(12):1341-1345. https://doi.org/10.1002/jsfa.1195
  10. Eakes BD, Blumer TN, Monroe RJ. (1975) Effect of nitrate and nitrite on color and flavor of country-style hams. Journal of Food Science. 40(5):973-976. https://doi.org/10.1111/j.1365-2621.1975.tb02246.x
  11. Ghatass ZF, Soliman MM, Mohamed MM. (2008) Dielectric technique for quality control of beef meat in the range 10kHz-1kHz. American-Eurasian Journal of Scientific Research 3(1):62-69.
  12. Giddings GG. (1977) The basis of color in muscle foods. Journal of Food Science. 9:81-114.
  13. Hansen E, Trinderup RA, Hviid M, Darre M, Skibsted LH (2003) Thaw drip loss and protein characterization of drip from air-frozen, cryogen-frozen, and pressureshift- frozen pork longissimus dorsi in relation to ice crystal size. European Food Research and Technology. 218(1):2-6. https://doi.org/10.1007/s00217-003-0824-y
  14. ICMSR 1986 International commission on microbiological specifications for foods. Sampling plans for fish and shellfish. In: ICMSF, Microorganisms in foods. ICMSF (ed) University of Toronto Press, Toronto, Vol. 2, pp. 181-196.
  15. Jeong JY, Yang HS, Kang GH, Lee JI, Park GB, Joo SJ. (2006) Effect of freeze-thaw process on myoglobin oxidation of pork loin during cold storage. Korean Journal for Food Science of Animal Resources. 26(1):1-8.
  16. Jung, S., Lee, J. C., Jung, Y., Kim, M. K., Son, H. Y., and Jo, C. (2011) Instrumental methods for differentiation of frozenthawed from fresh broiler breast fillets. Korean Journal for Food Science of Animal Resources. 31(1):27-31. https://doi.org/10.5851/kosfa.2011.31.1.027
  17. Kang HG, Lee KH, Kim JH, Kim CH. (1998) Variations of the contents of polycyclic aromatic hydrocarbons on smoking materials and smoking conditions in smoked meat products. Korean Journal for Food Science of Animal Resources. 18(4):364-370.
  18. Kim NK, Jung HH, Lee CS, Lee SH, Kim OH. (2012) Effect of nitrite and ascorbic acid-derived gas on color development and physical characteristics in emulsified sausage. Korean Journal for Food Science of Animal Resources. 32(1):112-117. https://doi.org/10.5851/kosfa.2012.32.1.112
  19. Korea Duck Association(2015) Major Statistics indices. Accessed in http://www.koreaduck.org/sub/statistics_3_7.asp?mNum=3&sNum=3&p=7 on 10 January 2015.
  20. Lagerstedt A, Enfalt L, Johansson L, Lundstrom K. (2008) Effect of freezing on sensory quality, shear force and water loss in beef M. longissimus dorsi. Meat science. 80(2):457-461. https://doi.org/10.1016/j.meatsci.2008.01.009
  21. Leygonie C, Britz TJ, Hoffman LC. (2012) Impact of freezing and thawing on the quality of meat: Review. Meat science. 91(2):93-98. https://doi.org/10.1016/j.meatsci.2012.01.013
  22. Li KH, Choe IS, Nam KT, Kim SH, O B, Lee CH, Choi KD. (2007) A study on the appropriateness of duck meat processing according to feeding management. Korean Journal of Food Science of Animal Resource. 27(2):203-208. https://doi.org/10.5851/kosfa.2007.27.2.203
  23. Lougovois VP, Kyranas ER, Kyrana VR. (2003) Comparison of selected methods of assessing freshness quality and remaining storage life of iced gilthead sea bream (Sparus aurata). Food Rsearch International. 36(6):551-560. https://doi.org/10.1016/S0963-9969(02)00220-X
  24. Martinez O, Salmeron J, Guillen MD, Casas C. (2004) Texure profile analysis of meat products treated with commercial liquid smoke flavourings. Food Control, 15(6):457-461. https://doi.org/10.1016/S0956-7135(03)00130-0
  25. Miller AJ, Ackerma SA, Paulumbo SA (1980) Effects of frozen storage on functionality of meat for further processing. Journal of Food Science. 45(6):1466-1471. https://doi.org/10.1111/j.1365-2621.1980.tb07541.x
  26. Ministry of Agriculture, Food and Rural Affairs (2015) Major Statistics indices. Accessed in http://www.kmta.or.kr/html/sub6-1.html?scode=6 on 10 January 2015.
  27. Ngapo TM, Babare IM, Reynolds J, Mawson RF. (1999) Freezing and thawing rate effects on drip loss from samples of pork. Meat Science. 53(3):149-158. https://doi.org/10.1016/S0309-1740(99)00050-9
  28. Rongrong L, Carpenter JA, Cheney R. (1998) Sensory and instrumental properties of smoked sausage made with technically separated poultry (MSP) meat and wheat protein. Journal of Food Science. 63(5):923-929. https://doi.org/10.1111/j.1365-2621.1998.tb17928.x
  29. Sung SH, Bae YS, Oh SH, Lee JC, Kim HJ, Jo C. (2013) Possibility of instrumental differentiation of duck breast meat with different processing and storage conditions. Korean Journal of Food Science of Animal Resources. 33(1):96-102. https://doi.org/10.5851/kosfa.2013.33.1.96
  30. Yang R, Okitani A, Fujumaki M. (1970) Studies on myofibril from the stored muscle. Agricultural and Biological Chemistry, 34(12):1765-1772. https://doi.org/10.1271/bbb1961.34.1765

Cited by

  1. Curing of meat batter by indirect treatment of atmospheric pressure cold plasma vol.45, pp.1, 2015, https://doi.org/10.7744/kjoas.20170069
  2. High Prevalence of Listeria monocytogenes in Smoked Duck: Antibiotic and Heat Resistance, Virulence, and Genetics of the Isolates vol.41, pp.2, 2021, https://doi.org/10.5851/kosfa.2021.e2