Effect of Freezing and Thawing Methods on Duck Meat Characteristics

摘要

This work was carried out to investigate effects of the freezing/thawing method on duck meat kept in a freezer for a month. The meats used were breast muscle collected from Korean native ducks (KND) that were fed for 8 weeks (2.8 kg of live weight). Forty-five samples were used after being frozen in storage for one month and were then divided into 5 treatments (3 replications/treatment, 3 samples/replication). Five treatments (CON, FFFT, FFST, SFFT and SFST) were control groups (CON) and four were experimental groups, using 2x2 complex factors with two freezing methods (fast freezing, FF, -50°C in a deep freezer; slow freezing, SF, — 20 °C in a common freezer) and two thawing methods (fast thawing, FT, 5 h 12TJ with flow water; slow thawing, ST,24 h 5"C in a refrigerator). Lightness of KND meat in FF and FT groups was lower than that of control (PO.05). Yellowness of KND meat of the ST group was higher than that of control (PO.05). Cooking loss (CL) and water holding capacity (WHC) of KND meatin the control were lower than those of the freezing and thawing groups (PO.01, PO.05), but shear force (SF) of the control was higher than that of other groups (PO.01). Moisture content of the ST group was higher than that of the FT group (PO.05), and protein content of the FF group was higher than that of control (PO.05). Stearic acid (C18:0) of the SF group was higher than that of the FF group (P<0.05). Arachidonic acid (C20:4n6) of control was higher than that of the SF and ST groups (PO.01, PO.05).Alanine, aspartic acid, glutamic acid, serine, and tyrosine content of the control were lower than that of the freezing and thawing groups (PO.05). These results show that freezing and thawing methods affect meat color, shear force, cooking loss, and WHC-related water content.