Year: 2014
Type: article
Abstract: This study was performed to provide basic data for the sous-vide duck breast by comparing its water content, pH, color, number of microorganism, mechanical quality characteristic test, springiness, and sensory test with its control group which was cooked in traditional way. Sous-vide duck breast brightness, yellowness, and springiness. It l redness, hardness, and number of microorganism than its control group. There was no significant pH difference. Although sous-vide duck breast need longer cooking time, it was softer and had springiness. Overal-vide duck breast longer storage period and than traditionally cooked duck breast in sensory teste expected.
Authors: Jong-Sung Ahn, Se-Han Kim, Na-Yeon Kim
Institutions: Sejong University, Kyonggi University, Naver (South Korea)
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: bronze
OpenAlex ID: W2011066013