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KMID : 0613820020120010008
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Journal of Life Science
2002 Volume.12 No. 1 p.8 ~ p.15
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Processing of Sausage Using Duck Mechanically Deboned Meat
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Kang Dong-Soo
Choi Ok-Soo
Park Uk-Min
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Abstract
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In this paper we dealt with processing of sausage using duck mechanically deboned meat(duck-MDM). The results may be summarized as follows : 1) after semi-thawing of freezing duck-MDM at 25℃ for 3 hours and cutting as thin, 2) alkali washing at low temperature for 4 hours by 0.2% NaHCO3 and 0.15% NaCl, 3) curing at low
temperature for 4 hours, 4) after washing and dehydrating(moisture≤80%), 5) grinding at low temperature for 55 minutes by silent cutter such as 1st grinding for 10 minutes added only dehydrated meat, 2rd grinding for 30 minutes added salt in 1st grinded meat and 3rd grinding for 15 minutes added other additives, 6) after quick casing in PVDC film and heating at 90℃ for 80 minutes, 7) cooling to below room temperature. The additives added at 3rd
grinding process were Polymix-GA(0.3%), Polymix-CS(0.3%), polyphosphate(0.3%), sugar(4.2%), potato starch(8.0%), pyro-phosphates(0.3%), isolated soy protein(7.0%), MSG(0.2%), onion powder(0.5%), garlic powder(0.1%), nutmeg(1.5%), potassium sorbate(<0.1%), food red no.40(0.0075%), egg albumin(7.0%) and gluten(3.0%).
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KEYWORD
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Duck, mechanically deboned meat, MDM
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