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KMID : 0665420120270040400
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Korean Journal of Food Culture
2012 Volume.27 No. 4 p.400 ~ p.406
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Quality Characteristics of Gondregaedduck by the Level of Cirsium setidens and Storage
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Im Hye-Eun
Yoe Hee-Kyung
Chang Suh-Young
Han Myung-Joo
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Abstract
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The objectives of this study were to investigate the quality characteristics of Gondregaedduck containing 0, 10, 20, and
30% Cirsium setidens. By increasing the level of Cirsium setidens, Hunter color L and a values of Gondregaedduck
decreased, whereas b value increased. Hardness, springiness, and cohesiveness of Gondregaedduck decreased upon
addition of Cirsium setidens. Over 3 days of storage, Gondregaedduck showed a slightly high total bacterial count compared to control. Sensory evaluation showed that Gondregaedduck containing 10% Cirsium setidens had higher color, taste preference, and overall acceptability.
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KEYWORD
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Gondregaedduck, Cirsium setidens, hardness, sensory evaluation
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