Study On The Volatile Flavor Of Duck Products And Product Development

Meat flavor compounds are one of the essential food flavor compounds that had been studied, including flavor compounds, flavor enhancing materials and volatile flavor compounds. Especially, the volatile flavor compounds as one of most standards of the meat quality have been the direction of meat flavor.Basing on the optimization to the extract conditions of the HS-SPME, the objective of this study on the factors(reaction time, reaction temperature, pH, spice) was to investigate the effects to the contents of volatile compounds with the HS-SPME-GC-MS; The objective of the study on the factors(reaction time, reaction temperature, pH, spice) was to investigate the significant effect to the sensory quality of the spice duck.and the factors were to be optimized by the orthogonal experiment to improve the sauce duck processing formula; By the experimental studies, it has been proved that tea polyphenols have the important effect to volatile compounds of the duck meat prodcuts.The results show that:the best pickling condition:the pickling time is 60h; The most effective conditions of Mallard reaction which produces the flavor compounds:the temperature is 100℃, the time is 70min, the value of pH is 5; the amount of pepper is 3.5%, the amount of pepper is 2%, the amount of curing salt is 2%, the concentration of papain solution is 0.005%, the amount of papain solution is 2%; The 78 kinds of volatile flavor compounds in the duck product are identified in the optimium, including aldehydes, esters, alcohols, acids, ketones, etc; the results of study on antioxidant(polyphenols) show that the higher concentration:0.10%.