지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2014.1
- 수록면
- 387 - 394 (8page)
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This study was conducted to determine the effect of duck feet gelatin concentration on the physicochemical, textural and sensory properties of duck meat jellies. Duck feet gelatin was prepared with acidic swelling and hot water extraction. In this study, four duck meat jellies were formulated with 3, 4, 5, and 6% duck feet gelatin, respectively. In the preliminary experiment, the increase in duck feet gelatin ranged from 5 to 20%, resulting in a significant (p<0.001) increase in the color score, but a decline in the hardness and dispersibility satisfaction scores. An increase in the added amount of duck feet gelatin contributed to decreased lightness and increased protein content in duck meat jellies. Regarding the textural properties, increase in the added amount of duck feet gelatin highly correlated with the hardness in the center (p<0.01, $R^2=0.91$), and edge (p<0.01, $R^2=0.89$), of duck meat jellies. Meanwhile, the increase in duck feet gelatin decreased the score for textural satisfaction; duck meat jellies containing 6% duck feet gelatin had a significantly lower textural satisfaction score, than those containing 3% duck feet gelatin (p<0.05). Furthermore, a significant difference in the overall acceptance of duck meat jellies formulated with 5% duck feet gelatin was observed, as compared to those prepared with 3% duck feet gelatin. Therefore, this study suggested that duck feet gelatin is a useful ingredient for manufacturing cold-cut meat products. In consideration of the sensory acceptance, the optimal level of duck feet gelatin in duck meat jellies was determined to be 5%.
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참고문헌 (29)
참고문헌 신청
Ahmad, M / 2011 / Characteristics of gelatin from the skin of unicorn leatherjacket (Aluterus monoceros)as influenced by acid pretreatment and extraction time / Food Hydrocolloid 25:381~388
Akamittath, J. G / 1990 / Lipid oxidation and color stability in restructured meat systems during frozen storage / J. Food Sci 55:1513~1517
AOAC / 2000 / Official methods of analysis / Association of Official Analytical Chemists
American Society for Testing and Materials / 1981 / Guidelines for the selection and training of sensor and panel members / ASTM STP 758 :3~33
Boran, G / 2010 / Rheological properties of gelatin from silver carp skin compared to commercially available gelatins from different sources / J. Food Sci 75:E565~E571
Akamittath, J. G / 1990 / Lipid oxidation and color stability in restructured meat systems during frozen storage / J. Food Sci 55:1513~1517
AOAC / 2000 / Official methods of analysis / Association of Official Analytical Chemists
American Society for Testing and Materials / 1981 / Guidelines for the selection and training of sensor and panel members / ASTM STP 758 :3~33
Boran, G / 2010 / Rheological properties of gelatin from silver carp skin compared to commercially available gelatins from different sources / J. Food Sci 75:E565~E571
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