Effects of hydrocolloids on the quality characteristics of cold-cut duck meat jellyopen access
- Kim, Tae-Kyung; Yong, Hae In; Jang, Hae Won; Kim, Young-Boong; Sung, Jung-Min; Kim, Hyun-Wook; Choi, Yun-Sang
- Issue Date
- KOREAN SOCIETY ANIMAL SCIENCE & TECHNOLOGY
- Duck meat; Jelly; Cold-cut; Alginate; Carrageenan; Konjac
- JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY, v.62, no.4, pp.587 - 594
- Journal Title
- JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY
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- End Page
- In this study, we examined the effects of various hydrocolloid (alginate, carrageenan, and konjac) treatments on the quality characteristics of cold-cut duck meat jelly. Seven different types of cold-cut duck meat jelly were prepared: control, without hydrocolloids; T1, 0.5% alginate; T2, 0.5% carrageenan; T3, 0.5% konjac; T4, 0.25% alginate + 0.25% carrageenan; T5, 0.25% carrageen + 0.25% konjac; and T6, 0.25% alginate + 0.25% konjac. The pH and moisture content of the cold-cut duck meat jelly with hydrocolloids was higher (p < 0.05) than that of the control. The highest lightness value was recorded for T4 and T6 (p < 0.05), and the hardness was lower (p < 0.05) in the meat jelly with hydrocolloids than in the control, except for T2 and T5. The springiness of the meat jelly was the highest (p < 0.05) in T1 and T4. The onset, peak, and end temperatures were the lowest (p < 0.05) in the control. The highest appearance score of the meat jelly was observed in T6, and its overall acceptability was higher (p < 0.05) than that of the control, indicating that, of all the treatments, 0.25% alginate + 0.25% konjac yielded the most desirable results. Thus, the combined use of duck skin and gelatin with alginate and konjac is potentially applicable for the development of new cold-cut duck meat products.
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