Ethylenediaminetetraacetic acid(EDTA) 또는 유기산의 첨가가 오리 혈액의 가공 품질특성 및 미생물학적 안전성에 미치는 영향 = Effect of ethylenediaminetetraacetic acid (EDTA) or organic acids addition on processing quality and microbiology properties of duck blood

다국어 초록 (Multilingual Abstract)

Purpose: The objective of this study was to determine the effect of the addition of ethylenediaminetetraacetic acid (EDTA) or organic acids on the processing quality and microbiological properties of duck blood. Methods: The control was duck blood without any additions, while the EDTA treatment comprised addition of 0.01% EDTA to duck blood. The treatment with organic acids comprised the addition of 1% of sodium citrate, DL-sodium malate, sodium acetate, sodium propionate, and potassium sorbate to duck blood, respectively. Results: In the EDTA and sodium citrate treatments, the cooking loss and lipid oxidation values were the lowest, while the a-value (redness) was the highest (p<0.05). The pH values of the duck blood were in the order of control (7.45) > EDTA (7.40) > organic acids (4.30~4.32). Hardness was the lowest in the control and the highest in the sodium citrate treatment. The emulsifying capacity was the highest in the EDTA and sodium citrate, and there were no significant differences between the other treatments. The number of total aerobic bacteria in the control, DL-sodium malate, sodium acetate, sodium propionate, and potassium sorbate showed no significant differences. However, EDTA and sodium citrate were observed to have the lowest number of total aerobic bacteria. Conclusion: The present study demonstrated that 0.01% EDTA or 1% sodium citrate can be used to improve the processing qualities and microbiological safety of duck blood. Thus, using EDTA or sodium citrate can increase the availability of duck blood in meat products.