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The Ratios of Pre-emulsified Duck Skin for Optimized Processing of Restructured Ham
Korean J. Food Sci. An. 2018;38:162-171
Published online February 28, 2018
© 2018 Korean Society for Food Science of Animal Resources

Jae-Yun Shim1, Tae-Kyung Kim2, Young-Boong Kim2, Ki-Hong Jeon2, Kwang-Il Ahn1, Hyun-Dong Paik1*, and Yun-Sang Choi2*

1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
2Food Processing Research Center, Korean Food Research Institute, Wanju 55365, Korea
Correspondence to: Yun-Sang Choi
Food Processing Research Center, Korean Food Research Institute, Wanju 55365, Korea
Tel: +82-63-219-9387
Fax: +82-63-219-9076
E-mail: kcys0517@kfri.re.kr
Hyun-Dong Paik
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
Tel: +82-2-2049-6011
Fax:+82-2-455-3082
E-mail: hdpaik@konkuk.ac.kr
Received December 21, 2017; Revised January 24, 2018; Accepted January 24, 2018.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
The purpose of this study was to investigate the quality of duck ham formulated with duck skin through the pre-emulsification process. The experiments to investigate the quality characteristics of duck ham were carried out to measure proximate composition, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics. Duck ham was prepared with various ratios of duck skin in pre-emulsion as follows: Control (duct skin 30%), T1 (duck skin 20% + pre-emulsified duck skin 10%), T2 (duck skin 15% + pre-emulsified duck skin 15%), T3 (duck skin 10% + pre-emulsified duck skin 20%), and T4 (pre-emulsified duck skin 30%). As the ratio of duck skin to pre-emulsified skin changed, the quality of duck ham in terms of moisture content, fat content, cooking loss, emulsion stability, lightness, textural analysis, apparent viscosity, and overall acceptability changed. The moisture content of T2 was the highest (p＜0.05) and that of the control and T4 was the lowest (p＜0.05). The fat content of control was higher than all treatments (p＜0.05). T2 had the lowest values in cooking loss, total expressible fluid, fat separation, hardness, springiness, and gumminess (p＜0.05). The score of overall acceptability of all treatments with pre-emulsified skin was higher than control (p＜0.05). Therefore, the pre-emulsification process can improve the quality characteristics of duck ham and 1:1 ratio of duck skin and pre-emulsified skin was the proper ratio to improve the quality characteristics of duck ham.
Keywords : duck breast, duck ham, duck skin, pre-emulsification process

February 2018, 38 (1)
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