This study evaluated the effects of acidulant treatment on the quality and storage period of Topokkidduck. Two samples of Topokkidduck were prepared, one soaked in 10% acidulant (10SAT) and the other without soaking in the acidulant (NSAT). During the storage period, the two samples were tested for presence of microorganisms (aerobic bacteria, E.coli, and mold) and physicochemical properties (color value, texture profile analysis (TPA)). The 10SAT could be stored for 49 days without detection of E.coli and a mold level of 1.0 log CFU/g. NSAT could be stored for only 21 days. NSAT had an aerobic count of 2.27 log CFU/g as early as 7 days, and E.coli was detected at 21 days at a level of 4.15 log CFU/g. The presence of E.coli is not permitted according to the Ministry of Food and Drug Safety (MFDS). The hardness of the 10SAT increased during the storage period but to a much lesser extent compared to the NSAT. Thus the preparation of Topokkidduck by soaking in the acidulant controlled microbial growth for up to 49 days which is a much longer period compared to the control. Also, Topokkidduck soaked in the acidulant had a softer texture than the control during the storage period.

Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 재료
    2. 제조방법
    3. 미생물 검사
    4. 수분함량
    5. TPA
    6. 색도
    7. 통계처리
III. 결과 및 고찰
    1. 미생물 검사
    2. 수분함량, TPA, 색도
IV. 요약 및 결론
감사의 글
Conflict of Interest
References

• 라하나(농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) | Ha-Na Ra (Fermented & Processed Food Science Division, Department of Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration)
• 조용식(농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) | Yong-Sik Cho (Fermented & Processed Food Science Division, Department of Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration)
• 황 영(농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) | Young Hwang (Fermented & Processed Food Science Division, Department of Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration)
• 장현욱(농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) | Hyun-Wook Jang (Fermented & Processed Food Science Division, Department of Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration)
• 김경미(농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) | Kyung-Mi Kim (Fermented & Processed Food Science Division, Department of Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration) Corresponding author