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냉동 방법에 따른 오리고기의 저장기간이 이화학적 특성에 미치는 영향
허강녕,홍의철,강보석,김상호,김종대,차재범 한국가금학회 2016 한국가금학회 정기총회 및 학술발표회 Vol.2016 No.11
This work was carried out to investigate effects of storage periods on meat characteristics of ducks with freezing methods. The meats used were breast muscle collected from Korean native ducks (KND) that were fed for 8 wks (2.8 ㎏ of live weight). Total of eight one samples were used after frozen storage for one, three, six and twelve month in this work and divided into 9 treatments (3 replications/treatment, 3 samples/replication). Five treatments (CON, FF1, SF1, FF3, SF3, FF6, SF6, FF12 and SF12) were control (CON) and eight experimental groups as 4×2 complex factors with four storage periods (one, three, six and twelve) and two freezing methods (fast freezing, FF, -50℃ at deep freezer; slow freezing, SF, -20℃ at common freezer). Lightness of KND meat in FF6 and SF6 groups decreased compared to that of control (P<0.05). Yellowness of KND meat after one and twelve month of storage was higher than that of other treatments (P<0.01). Cooking loss (CL) of KND meat after freezing was high compared to that of control (P<0.01), but shear force (SF) of control was lower (P<0.01). There is no significant difference on moisture, fat and ash contents among treatments. Protein content of duck meat after storage was higher than those of other storage months (P<0.01). These results showed that storage periods and freezing method affect to physico-chemical compositions of duck meats.