Effects Of Different Treatment Methods On Mass Transfer And Meat Quality Of Duck Meat

Duck with unique flavor and rich nutrition,it has the function of balanced nutrition and healthy diet.Duck poultry food products have a variety of processing and cooking methods,such as quick pickling,air-drying fermentation,cooking and roasting sauce and brine,and all kinds of processing methods need to meet the "delicious" consumer requirements of duck meat products.So,the mass transfer of seasonings such as cooking wine,egg white,starch,pepper and salt has attracted increasing attention.Purpose: Different temperature,pressure and heating methods will have an impact on the taste process of seasoning products,the impact on meat quality is also different.In this paper,duck breast meat was used as the experimental material to study the solute permeation and water diffusion of duck meat at normal temperature,low temperature,vacuum and low temperature and different heating methods,as well as the influence on meat quality.Methods: The effects of temperature(4 ?,25 ?,-20 ?,-40 ?),atmospheric pressure and negative pressure(-50 ?,1.0pa)on the mass transfer and water diffusion of duck meat were studied;The effect of different heating methods on the penetration and water diffusion of duck meat(taking salt as an example)and and on the quality of meat were studied.In the experiments,heating methods were respectively water bath heating(60 ?,70 ?,80 ?,90 ?),infrared heating(60 ?,70 ?,80 ?,90 ?)and microwave heating(high fire,medium high fire,medium fire,medium low fire);The effect of two kinds of common seasoning ingredient curcumin and shikimic acid on the taste of duck meat at different temperatures(4 ?,25 ?,40 ?,40 ?,60 ?,80 ?,100 ?)was studied by HPLC method.Results:(1)With the increase of experimental temperature,there was no significant difference in p H,both water content and salt permeation rate of duck meat increased.The hydraulic capacity increased,shear force increased first and then decreased,which indicated that vacuum had tenderizing effect on duck meat.The changes of elasticity and resilience of duck meat were not significant(p > 0.05),hardness and mastication increased significantly(p <0.05),and those in vacuum environment were significantly increased(p < 0.05).The solubility of total soluble protein and myofibrillar protein decreased to some extent,but the effect on plasma protein was less;(2)Under the three heating modes,the change process was basically the same.The overall changes were as follows: with the increase of temperature and microwave power,the cooking loss of duck meat increased significantly(p < 0.05),the hydraulic capacity of muscle decreased significantly(p <0.05)and the p H decreased at the begining and then increased,both hardness and mastication increased,but elasticity and protein solubility are opposite.(3)The osmotic effect of the two condiments at different temperatures was about the same.With the increase of temperature,the water content of duck meat decreased,and curcumin group lost more water in duck meat because of solvent volatilization.The osmotic capacity of shikimic acid and curcumin increased first and then decreased.The two groups of duck's myofibrillar protein were decomposed in different degrees and the fiber structure was destroyed.Conclusion: In the process of mass transfer experiment with salt,the permeation rate of salt varies with the temperature in a certain temperature range,and the negative pressure is favorable to salt permeation;Different heating methods have no obvious effect on the overall trend of mass transfer.However,the mass transfer efficiency of infrared heating is smaller than that of the other two heating methods.In the process of mass transfer of flavoring ingredients(shikimic acid,curcumin),the osmotic effect of the two condiments at different temperatures was approximately the same,and these changes were related to the texture changes of duck meat,thus affecting the taste and taste of the processed products and other quality factors.