Effect of Duck Feet Gelatin Concentration on Physicochemical, Textural, and Sensory Properties of Duck Meat Jellies

Abstract

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, R2=0.91), and edge (p<0.01, R2=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%.

Effects of hydrocolloids on the quality characteristics of cold-cut duck meat jelly

“…The restructured ham with 0.25% alginate + 0.25% konjac also had the highest lightness value, while the redness and yellowness values did not differ significantly among the hams added with alginate, alginate + konjac, and alginate + carrageenan [23]. These changes in the lightness values might be due to the changed gelatin level of duck meat jelly by hydrocolloid, while the gelatin levels did not significantly influence redness and yellowness values according to previous studies [5,23]. In this study, the color indices of cold-cut duck meat jelly were influenced by combination with different hydrocolloids.…”

“…Cold-cut duck meat jelly was manufactured as described by Kim et al [5]. Fresh duck breast and skin were purchased from Farm Duck (Korea), and duck skin used to extract gelatin according to method of Kim et al [3].…”

“…The overall acceptability of the meat jelly seemed to be most influenced by the appearance scores. Kim et al [5] reported that increased gelatin in meat jelly resulted in high appearance scores, and the addition of 5% gelatin indicated the highest overall acceptance scores. They suggested that this might be greatly related to the stable formation of the structure and texture of meat jelly combined with hydrocolloids.…”

“…Meat jelly is an original cold-cut meat product [ 5 ] and is usually made from gelatin-rich meat by-products and lean meat [ 6 ], including brawn, sülze, and head cheese [ 7 ]. Meat jellies are value-added meat products industrially processed to increase the quality of meat by-product, which otherwise has low acceptability or market value.…”

Hydrocolloid composites – their contribution to physical and oral perception of dairy products

“…Gelatin, a water-soluble denatured fibrous derived protein, is generally obtained through thermal hydrolysis of collagen in animal tissues (Kim, et al, 2014). Gelatin is the only food material that gels and melts reversibly under the normal human body temperature (37 °C).…”