초록

최근 오리고기는 소비량의 급증으로 새로운 농가소득원으로 각광받고 있지만 세계적으로 과학적 연구가 매우 미흡한 실정이다. 오리고기는 닭고기에 비해 근섬유 형태의 조성이 달라 적색도가 높은 식육임에도 불구하고 닭고기와 유사하게 도압, 가공, 유통 되고 있어 육질의 저하를 피할 수 없을 것으로 추정된다. 따라서 오리고기의 품질을 향상하여 소비를 더욱 증진시키고, 이를 통해 FTA로 위축되어 있는 농가들의 소득을 높이기 위해 오리고기의 적절한 가공처리 기술개발이 필요하다.

Abstract ▼

Duck meat is vary popular in many region of the world, especially in Asia. World duck population mostly concentrates in Asia and about 90% of world duck population is in Asia-pacific region. Duck has a very different meat composition to other poultry types. However, there has been a recent move towa

Duck meat is vary popular in many region of the world, especially in Asia. World duck population mostly concentrates in Asia and about 90% of world duck population is in Asia-pacific region. Duck has a very different meat composition to other poultry types. However, there has been a recent move towards large scale production of duck using modern husbandry techniques which has resulted in a greater availability of duck meat and a proliferation of processed products containing. Among the meat and meat product, duck has received little attention by the researchers. Therefore, the present research was undertaken to find out the characteristics and quality of duck meat and duck meat product, and development of processing technology for duck carcass and duck meat.
Characteristics of duck meat: Duck breast muscle has two fiber types (type IIA and type IIB), however, chicken breast muscle has only one fiber type (type IIB). Duck muscle has more fat content and redness (a*) value, while chicken muscle has more crude protein and lightness (L*) value. Total fiber number has negative correlations with moisture and fat content in duck breast muscle, however, in the chicken breast muscle, has negative correlation with WBSF. Also, Fiber size of duck muscle has positive correlations with fat content (type IIA) and WBSF (type IIB), while fiber size of chicken muscle has positive correlation with lightness (L*).
Carcass chilling, package and storage of duck meat: Drip loss, cooking loss and moisture content did not show any significant differences among the breast meat samples. Lightness increased, while redness decreased with increasing the chilled water temperature. However, shear force, sarcomere length and protein solubility did not show significant differences among the breast meat samples treated with different chilled water temperatures. Breast and leg meat of duck with vacuum package show lower VBN and TBAERS than those with air package during 16 days. And duck meat show better quality at lower storage temperature. Therefore, it is better that duck carcass and cuts will be treated at lower temperature (1℃) for about 10 days.
Duck meat products: In low fat sausages, low fat sausages were made with or without 10% hydrated different cereal flours with duck meat and control sausages made without animal fat and with 10% animal fat. Protein, fat and TEF (%) reduced when different cereal flours were used for making sausages with duck meat. In low fat sausages using the rice flour, low fat sausages were made with or without 10% hydrated rice flour from duckre made wiand pork. Protein, fat,iash, TEF, cooking loss and hardness significantdrareduced in rice flour added group compare to without rice flour group. Lightness increased, while redness decreased with adding rice flour lourll meat type sausages. In the sausages using the grape seed oil, For maflfacturing sausages animal fat (12% beef fat loucomtrol) was replaced at a level of 25%, 50% and 75% with grape seed oil, and then vacuum packaged and stored at 4℃ temperature for 21 days. The eaclsioourcredity en vontrol sausage better sl med significantly higher in TEF and fat than the treatments. Texture profile analysis revealed that treatments and storage times had significant effect on hardness, gumminess, chewiness and cohesiveness. Hardness was significantly higher in control sausages averaging the storage time, while averaging the treatments higher value was found at 14 and 21 days storage.

목차 Contents

• 표지 ...1
• 요약문 ...3
• SUMMARY ...6
• 제1장 서론 ...8
• 제2장 국내외 기술개발 현황 ...9
• 제3장 연구개발수행 내용 및 결과 ...10
• 제1절 1차년도 연구 내용 및 결과 ...10
• 제2절 2차년도 연구 내용 및 결과 ...29
• 제4장 연구개발목표 달성도 및 대외기여도 ...53
• 1. 목표대비 대외달성도 ...53
• 2. 정량적 성과 ...53
• 제5장 연구개발결과의 활용계획 ...56
• 제6장 연구개발과정에서 수집한 해외과학기술정보 ...57
• 제7장 기타 중요 변동사항 ...58
• 제8장 국가과학기술지식정보서비스에 등록한 연구장비 현황 ...59
• 제9장 참고문헌 ...60