KOREASCHOLAR

This study was conducted to evaluate the effects of adding gradually increasing concentrations of turmeric extract (0, 0.1, 0.2, and 0.4%) to smoked duck meat on its chromaticity, antibiosis, and antiseptic degree against food poisoning bacteria, number of bacteria, lipid rancidity, sensory evaluation, and preference. The brightness, red color intensity and yellow color intensity changed significantly when 0.2% turmeric extract was added and the sodium nitrate concentration was reduced. Additionally, no antibiosis or antiseptic activities against food poisoning bacteria were observed in any turmeric treated samples, whereas the number of bacteria was increased in control samples compared to turmeric treated samples after 10 days of preservation. The TBARS value decreased during storage when turmeric extract concentration increased, resulting in positive sensory evaluation of its color, succulence, taste and hardness. In the preference test, the surface and meat color increased as the concentration of turmeric extracts increased. Hardness was highest at 0.2%, whereas taste was highest between 0.2 and 0.4%. The overall preference test was highest for the 0.2% extract samples. Overall, the results indicated that addition of 0.2% turmeric to smoked duck meat will lead to better nutrition, function, and overall preference.

Abstract
 I. 서 론
 II. 재료 및 방법
  1. 재료
  2. 오리고기의 제조
  3. 색도
  4. 항식중독균, 항균 및 세균수 측정
  5. 울금을 첨가한 오리훈연육의 관능검사
  6. 통계분석
 III. 결과 및 고찰
  1. 울금을 첨가한 오리훈연육의 색도측정
  2. 울금을 첨가한 오리훈연육의 항균, 항식중독균 및 세균수
  3. 울금을 첨가한 오리훈연육의 관능적 특성
  4. 울금을 첨가한 오리훈연육의 기호도 평가
 IV. 요약 및 결론
 References

• 이인옥(동신대학교 식품영양학과) | In Ok Lee (Department of Food and Nutrition, Dongshin University)
• 노희경(동신대학교 식품영양학과) | Hee Kyong Ro (Department of Food and Nutrition, Dongshin University) Corresponding author