Effects of genotype and sex on technological properties and fatty acid composition of duck meat
Yazarlar (6)
Kadir Önk Kafkas Üniversitesi, Türkiye
Hülya Yalçıntan Istanbul Üniversitesi, Türkiye
Prof. Dr. Mehmet SARI Kırşehir Ahi Evran Üniversitesi, Türkiye
Serpil Adıgüzel Işık Kafkas Üniversitesi, Türkiye
Akın Yakan Erciyes Üniversitesi, Türkiye
Bülent Ekiz Istanbul Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | Poultry Science (Q1) | ||
| Dergi ISSN | 0032-5791 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2019 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 01-01-2019 |
| Cilt / Sayı / Sayfa | 98 / 1 / 491–499 | DOI | 10.3382/ps/pey355 |
| Makale Linki | https://academic.oup.com/ps/article/98/1/491/5071783 | ||
| Özet |
| Study was conducted to determine the effects of genotype and sex on the technological properties and fatty acid composition of duck meat. Native (n = 15) and Peking (n = 15) ducks were slaughtered at 10 wk old, and meat samples were taken from M. pectoralis major (breast) and M. peroneus longus (thigh). The pH24, drip loss, expressed juice, cooking loss, Warner-Bratzler shear force (WBSF), color variables, fatty acid composition, and sensory characteristics were examined. Ultimate pH of breast meat in Peking ducks (6.01) was higher than that of native ducks (5.82). The breast drip loss (3.40%) and cooking loss (31.23%) in native ducks were higher than those in Peking ducks (2.77 and 26.69%, respectively). The expressed juice of thigh meat in native ducks (8.23%) was higher than that of Peking ducks (6.52%). Genotype and sex had no significant influence on WBSF and meat color. Lightness (L*) values of … |
| Anahtar Kelimeler |
| Duck | Fatty acids | Instrumental meat quality | Sensory evaluation |
Science Direct
Effects of genotype and sex on technological properties and fatty acid composition of duck meat
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| WoS | 43 |
| SCOPUS | 45 |
| Google Scholar | 66 |