Nutritional Characteristics and Quality Changes of Duck By-products During Frozen Storage at -20℃

Ku, Su Kyung; Hwang, Soon Hoe; Lim, Sang Dong; Lee, Kang Hyun; Kim, Young Boong

doi:10.5851/kosfa.2013.33.1.109

Cited by 4 publications

(2 citation statements)

References 17 publications

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“…In contrast to these results, no significant differences were observed in dry matter, total protein, and fat content between gizzards from chickens from organic and conventional production systems (Abdullah and Buchtová 2016). Comparing our results for C duck gizzards with the results published by Ku et al (2013), the protein percentage was lower (18.67 vs. 20.20), while the ratio of the dry matter (23.17 vs. 21.68), fat (0.59 vs. 0.57) and ash (0.99 vs. 0.90) content was higher.…”

Section: Chemical Compositioncontrasting

confidence: 65%

Quantitative and qualitative properties of giblets from conventional, organic, and wild ducks

Abdullah

Buchtová

2022

Acta Vet. Brno

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The aim of the study was to evaluate selected properties of giblets (liver, heart, and gizzard) from conventional (C), organic (O), and wild (W) ducks. A total of 24 giblets (24 of each organ) were analysed in each bird group. Production properties, colour indicators, haem pigment content and chemical composition were compared. The heaviest organ with the highest yield was the liver in C and W ducks and the gizzard in O ducks (P < 0.05). The liver and gizzard of W and O ducks were darker (P < 0.05) compared to the same organs in C ducks. The redness of the heart of O ducks was higher (P < 0.05) than that of the heart of both other groups of ducks (C and W). All W duck organs contained (P < 0.05) more haem pigment. The livers of reared ducks (C and O) contained more protein (P < 0.05) than the livers of W birds. The liver of C reared poultry was about 3–4 × fattier (P < 0.05) compared to the liver of the remaining two groups of ducks. The heart of wild ducks had the highest protein and lowest fat content, the heart of ducks from the C breeding system had the least protein, whereas ducks bred organically had the highest amount of fat in the heart. Ducks from the O system had a fattier gizzard compared to other birds (P < 0.05). The highest protein percentages were found in the gizzards of W ducks, the smallest in the gizzards of C poultry.

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Section: Chemical Compositioncontrasting

confidence: 65%

Quantitative and qualitative properties of giblets from conventional, organic, and wild ducks

Abdullah

Buchtová

2022

Acta Vet. Brno

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“…중대한 영향을 미치게 된다 [5,14]. 항산화제는 활성산소와 반 응하여 생체 손상을 최소화하거나 억제하는 물질이지만 그 중 합성 항산화제의 경우 인체에 발암과 같은 부작용이 보고 되고 있다 [25].…”

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Changes of Meat Quality and Antioxidation Activity in the Loin and Ham of Korean Native Black Pigs during Frozen Storage

Gil¹,

Kim²,

Kim³

et al. 2015

Journal of Life Science

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This study was carried out to evaluate changes in the meat quality and antioxidation activity in the loin and ham of Korean Native Black Pigs (KNBP) during frozen storage at -18℃ for 150 days. The pH value of the loin was decreased as storage days progressed, while the pH value of the ham showed no consistent changes with storage days. The lightness (L*) of the loin did not show any significant reduction until day 120, whereas L* of the ham was significantly declined throughout the storage period (p<0.05). The redness (a*) values of the loin and ham were significantly decreased as storage progressed. The water holding capacity of the loin was decreased by day 30 and that value was maintained until the end of storage. The initial total numbers of microorganisms in the loin and ham were 4.88 and 5.16 Log CFU/g, respectively and these numbers were significantly decreased by day 30 (p<0.05). The levels of 2-thiobarbituric acid reactive substances (a measurement of lipid oxidation) in the loin and ham ranged from 0.057-0.069 and 0.052-0.087 mg MDA/kg meat, respectively, until storage day 150. Volatile basic nitrogen values of the loin and ham ranged from 15.13-16.55 and 16.05-16.23 mg%. Oxygen radical absorbance capacities and carnosine contents of the loin and ham were significantly decreased during frozen storage for 3 months (p<0.05). In summary, the meat quality of the loin and ham from KNBP was somewhat decreased during frozen storage. However, the levels of antioxidants and dipeptides with antioxidant activity were significantly decreased in pork loin and ham during frozen storage.

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Behavior of Campylobacter jejuni Biofilm Cells and Viable But Non-Culturable (VBNC) C. jejuni on Smoked Duck

조혜진¹,

전혜리²,

윤기선³

2016

Journal of the Korean Society of Food Science and Nutrition

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Nutritional Characteristics and Quality Changes of Duck By-products During Frozen Storage at -20℃

Cited by 4 publications

References 17 publications

Quantitative and qualitative properties of giblets from conventional, organic, and wild ducks

Quantitative and qualitative properties of giblets from conventional, organic, and wild ducks

Changes of Meat Quality and Antioxidation Activity in the Loin and Ham of Korean Native Black Pigs during Frozen Storage

Behavior of Campylobacter jejuni Biofilm Cells and Viable But Non-Culturable (VBNC) C. jejuni on Smoked Duck

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