Research On The Effect Of Rinsing And Pickling Technology On The Meat Quality Of Dry-Cured Duck Breast Meat

Dry-cured Duck is a cured meat product made by salting and drying.The traditional Dry-cured Duck began production in the autumn and winter,and used natural conditions to dry and ripen.Dry-cured Ducks belong to the traditional high-salt and low-moisture cured meat products.The duck salt content is high.The long-term consumption of high-salt foods poses a serious health hazard.Therefore,the traditional salted meat products follow the direction of low-salt.The emergence of poultry slaughtering and splitting products makes duck breast meat a lower price product.In this experiment,duck breast meat was used as raw material,and the production of Dry-cured Duck breast meat was made according to the processing technology of Dry-cured Duck in Gannan.The effects of rinsing temperature and rinsing time on the quality of cured duck breast meat were determined.To determine the effect of different salinity on the physicochemical characteristics and quality of Dry-cured Duck breast meat.To explore the influence of marinated salt on the quality of Dry-cured Duck breast meat.The experimental results are as follows:1.After rinsing at different temperatures,the salt,salt-soluble protein and surface slick oil of preserved duck breast were significantly removed(P<0.05).The L* value and b* value in duck breast meat,salt content and oil content in rinse solution increase with the increase of rinsing temperature;The salt-soluble protein content in the rinse solution and the a* value in the duck breast were first increased and then decreased.When the rinsing temperature was increased to 50°C,the content of salt-soluble protein in the rinsing liquid began to decrease,the diameter of the muscle fiber of the duck breast decreased,and the salt content of the duck breast did not decrease significantly.The rinsing temperature of marinated duck breast is selected at 50°C.After rinsing the marinated duck breasts atdifferent times,the L* value and a* value of the duck breast meat and the salt content and oil content of the rinse liquid increased with the increase of the rinsing time;The content of salt-soluble protein in the rinsing solution first increased and then decreased with the increase of the rinsing time,and the diameter of the muscle fiber slightly increased.The rinsed duck breast salt content of 15 min was significantly lower than that of the rinsed 10 min sample.There was no significant difference in salt content of duck breast meat with a rinsing time of more than 15 minutes(P>0.05).Marinate duck breast rinsing time choose15 min.2.Under the same dry conditions,the amount of salt used for salting significantly affected the salt content of finished products of Dry-cured Duck breast meat.Significantly affect the surface b* value and skin surface L* value of the lean meat of duck breast.Does not significantly affect the moisture content of the finished product.During the drying process,the increasing trend of the peroxide value and TBARS value of Dry-cured Duck breast meat was basically consistent with the rising trend of salt content,which showed that salt had a certain role in promoting fat oxidation of duck breast meat.The acid value of Dry-cured Duck breast meat was lower than that of other groups,which indicated that high salt concentration can effectively inhibit fat oxidation.The increase of peroxide value and TBARS value is accompanied by a decrease in the moisture content of the Dry-cured Duck breast meat,which indicates that the loss of moisture during the processing of the Dry-cured Duck breast meat accelerates the fat oxidation.With the progress of the drying process,the protein of the duck breast meat was degraded,and the amino acid nitrogen was increasing.With the increase of the amount of salt used for salting,the degree of protein oxidation of the finished Dry-cured Duck breast meat decreased,the carbonyl price decreased,and the sulfhydryl value increased.3.4% salted Dry-cured Duck breast meat has the highest sensory score.This shows that 4% salted Dry-cured Duck breast meat is more acceptable,and its salt content is significantly lower than traditional methods.The electronic nose was used to analyze the volatile flavor of different salted Dry-cured Duck breast meat.The principal component analysis shows: The sample data points of different salting salt samples have a certain distance apart,and the difference is mainly reflected in the first principal component(PC1)(the contribution rate is 97.23%);The difference in aroma characteristics between the 4%salted sample and other samples was significant.The sample data points for 5% and 6%pickling salts were relatively concentrated,and the difference was mainly reflected in the second principal component(PC2)(the contribution rate was only 1.39%),indicating that the aroma characteristics of the two were similar.The highest sensory score of 4% salted Dry-cured Duck breast meat was analyzed by gas chromatography-mass spectrometry.The result is as follows: There are 69 kinds of flavoring substances(SI above 80)in total,including 14 hydrocarbons,13 aldehydes,13 alcohols,8 ketones,7 acids,12 esters,1 furan,and 1 phenols.The volatile flavor compounds in the Dry-cured Duck breast meat products are mainly aldehydes,alcohols,ketones and hydrocarbons,and the relative contents are66.06%,15.6%,7.49% and 5.89%,respectively.