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

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 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...

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Veröffentlicht in:Korean journal for food science of animal resources 2014-01, Vol.34 (3), p.387-394
Hauptverfasser: Kim, Hyun-Wook, Park, Jae-Hyun, Yeo, Eui-Joo, Hwang, Ko-Eun, Song, Dong-Heon, Kim, Yong-Jae, Ham, Youn-Kyung, Jeong, Tae-Jun, Choi, Yun-Sang, Kim, Cheon-Jei
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Sprache:eng
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Zusammenfassung: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
ISSN:1225-8563
DOI:10.5851/kosfa.2014.34.3.387