RESUMEN

We investigated the quality of duck ham restructured with various hydrocolloids (Alginic acid, Konjac, Carrageenan) on proximate composition, cooking loss, emulsion stability, pH, color, texture profile analysis (TPA), protein solubility, sensory characteristics, and apparent viscosity. Restructured duck ham was prepared as follows: control with no hydrocolloids, T1 (Alginate 1%), T2 (Alginate 0.5% + Konjac 0.5%), T3 (Alginate 0.7% + Konjac 0.3%), T4 (Alginate 0.5% + Carrageenan 0.5%), and T5 (Alginate 0.7% + Carrageenan 0.3%). The restructured duck hams with hydrocolloids had higher value for moisture content, ash content, and apparent viscosity than the control (P < 0.05). The cooking loss, total expressible fluid and fat separation, redness, hardness, cohesiveness, gumminess, and chewiness of restructured duck hams with hydrocolloids was lower than those of the control (P < 0.05). The sensory score for overall acceptability of restructured duck ham with T1 (1% alginate) and T2 (0.5% alginate + 0.5% konjac) was higher than that of the control (P < 0.05). Thus, this study showed that adding 1% alginate or 0.5% alginate + 0.5% konjac in restructured duck ham formulations results in optimized quality characteristics.

Asunto(s)

RESUMEN

The aim of this study was to evaluate the effects of pork and tuna levels on the quality characteristics of frankfurters and to establish a suitable percentage of added tuna. The levels of pork meat (PM) and yellow-fin tuna (YFT) in the test frankfurters were as follows: 100% PM (control), 90% PM+10% YFT (T1), 80% PM+20% YFT (T2), 70% PM+30% YFT (T3), 60% PM+40% YFT (T4), and 50% PM+50% YFT (T5). The pH of the frankfurter batters significantly decreased with increasing tuna levels, because the pH of the tuna is lower than that of the pork. The water holding capacity did not differ significantly in frankfurters containing up to 30% tuna, whereas that of the 40% tuna-containing frankfurter was significantly lower than the control. Cooking loss did not differ significantly. At up to 10% tuna, apparent viscosity did not differ significantly, whereas at 20% tuna, it was significantly lower than the control. Fat separation and total expressible fluid separation at up to 30% tuna did not differ from the control; however, when more than 30% was added, higher losses were observed. The hardness of frankfurters containing more than 40% tuna was lower than that of the control, but there was no significant difference in springiness. The overall acceptability of frankfurters manufactured with up to 30% tuna did not differ significantly from the control. These results suggest that the addition of 30% tuna does not affect the quality of frankfurters made from pork.

RESUMEN

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.

RESUMEN

This study was conducted to investigate the effect of duck skin on cooking loss, emulsion stability, pH, color, protein solubility, texture profile analysis (TPA), apparent viscosity, and sensory characteristics of press type duck ham with different ratio of duck breast meat and duck skin. Five duck ham formulations were produced with the following compositions: T1 (duck breast 70% + duck skin 30%), T2 (duck breast 60% + duck skin 40%), T3 (duck breast 50% + duck skin 50%), T4 (duck breast 40% + duck skin 60%), and T5 (duck breast 30% + duck skin 70%). The cooking loss and fat separation were lower in T1, and the total expressible fluid separations were lower in T1 and T2 than others. The pH ranged from 6.48 to 6.59, with the highest values in T4 and T5. T5 had the highest CIE L*-value, and T1 and T2 had the highest CIE a*-values; however, CIE b*-values did not differ significantly between the duck ham samples. The protein solubility and TPA (hardness, springiness, cohesiveness, gumminess, and chewiness) were the highest in T1. T1 and T2 had higher scores for color, tenderness, and overall acceptability. T1, T2, and T3 showed significantly higher values, but there were no significant differences for flavor and juiciness. Regarding apparent viscosity properties, T1 and T2 had higher viscosity values than the other formulations. In conclusion, the T1 (duck breast 70% + duck skin 30%) and T2 (duck breast 60% + duck skin 40%) duck hams show the highest quality characteristics.