Korean J. Food Sci. An. Vol. 34, No. 3, pp. 387~394 (2014) © 2014 Korean Society for Food Science of Animal Recources

DOI http://dx.doi.org/10.5851/kosfa.2014.34.3.387 ISSN 1225-8563 eISSN 2234-246X

ARTICLE

Effect of Duck Feet Gelatin Concentration on Physicochemical, Textural, and Sensory Properties of Duck Meat Jellies Hyun-Wook Kim, Jae-Hyun Park, Eui-Joo Yeo, Ko-Eun Hwang, Dong-Heon Song, Yong-Jae Kim, Youn-Kyung Ham, Tae-Jun Jeong, Yun-Sang Choi, and Cheon-Jei Kim* Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea

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

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

This study was conducted to determine the effect of duck feet gelatin concentration on the physicochemical, textural and sensory properties of duck me...
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