| Traditional roast duck products maintained the nutritional content and freshness of the duck meat with the crispy skin and tender meat,bright red color and the unique flavor of baked food,deeply loved by consumers.The duck embryos used in traditional roast duck products are mostly Peking ducks,especially Z Peking ducks.However,Z Peking ducks are expensive,high in abdominal fat,and low feed remuneration,which limits the purchasing power and consumption of consumers.As a type of duck embryo with a high slaughter rate,Cherry Valley Duck appeared on the market as braised duck food,and its potential as a roast duck had not yet bad explored.In this paper,a market survey of roast duck products was first conducted to determine the significance of the research.Then Cherry Valley Duck was used as a raw material to test the basic physical,chemical indicators and edible quality,then compared with Z-type Peking Duck to study the possibility of Cherry Valley Duck as a roast duck embryo;referring to the traditional roast duck production process,the moisture,shear force,color and volatile flavor of the four key process points(fresh,dry skin,first roast and finished duck)in the roasting process to explore the flavor release rules of roast ducks following roasting;shelf-life of Cherry Valley duck roast duck products was determined to study the deterioration of the quality and flavor of 6 hours after roasting,in order to provide reference for the production and sales time period of stall roast ducks.1.Questionnaire survey on the market sales and consumption of roast duck products.Internet questionnaires were used to investigate the market sales and consumption of roast duck products,and 415 questionnaires were collected.Statistical analysis showed that there are more women than men in the survey,mainly people aged 20-30;consumers are more concerned about roast duck embryos.Generally,I don’t inquire about the variety of "Beijing Roast Duck".I only understand that the "Beijing Roast Duck" is a Z-type Peking duck and prefers economical roast duck.Consumers now prefer to eat lean meat and prefer a healthier way of eating.The quality and flavor are not satisfactory.I hope that the roast duck skin will be crisper,the meat will be more tender,and the overall aroma will be more fragrant.2.Analysis of raw material quality and flavor characteristics of Cherry Valley Duck and Z-type Beijing Duck.There was no significant difference in shear force and p H between Cherry Valley Duck and Z Peking Duck(P>0.05);the brightness value L* of the two duck embryos had no significant difference(P>0.05),redness value a*,yellowness The value b* is that the cherry valley duck is significantly smaller than the Z type Beijing duck(P<0.05);the breast fat content of the cherry valley duck is significantly lower than the Z type Beijing duck(P<0.05),which is 2.30%.The two duck breasts are rich in amino acid content and similar in EAA/TAA.Both are high-quality animal proteins,suitable for human consumption.The important taste FAAs in the breast muscles are Ala,Glu,His,Val,and the bitter amino acid type Z Peking duck More than Cherry Valley Duck,especially Leu and Val,but the main amino acids showing bitterness are His and Val;Cherry Valley Duck Breast PUFA types are less than Z-type Peking Duck,but Cherry Valley Duck has γ-linolenic acid and arachidene Z-shaped Beijing duck is extremely acidic,suitable for making roast duck products.The advantages of Cherry Valley Duck can be used and the flavor can be optimized by improving the processing technology to develop high-quality Cherry Valley Duck roast duck products.3.The key point quality and flavor analysis of roast duck made by cherry valley duck.The four key points of cherry valley duck making roast duck are analyzed.After roasting,the moisture and shear force of the finished duck are the smallest,and the tenderness of the finished duck is the best;as the Maillard reaction progresses,the brightness value L* decreases and becomes The degree value a* and the yellowness value b* increase.Due to long-term roasting,the finished duck loses a lot of water,and part of the fat on the surface of the duck skin enters the breast meat,so the crude protein and crude fat content are higher than that of the fresh duck.There are 10 kinds and 14 kinds of free amino acids in the finished product and fresh food,and the contents are 2.247g/100 g and 3.943g/100 g respectively.The free amino acids of the finished duck are mainly sweet amino acids at 1.133mg/g,of which the highest is alanine with a content of 0.51mg/g.The amino acids of finished ducks are 1.5 times that of fresh ones,and the two types have the highest glutamic acid content,followed by aspartic acid,lysine and leucine.The fatty acid content of the finished product is 10 times that of the fresh duck,and the finished duck has the most polyunsaturated fatty acid,which is 75.425% of the total fatty acid.Volatile flavor substances As the roasting process progresses,the types and quantities of aroma substances are increasing,from 12 kinds of freshness to 23 kinds of finished products,from freshness to aldehydes and alkanes to finished products to aldehydes and aldehydes.Mainly ketones.4.The quality and flavor changes of Cherry Valley Duck after roasting.The roasted Cherry Valley Duck was stored for 6h at a core temperature of 40℃.There was no significant difference in moisture content,shear force,and color difference within 1-6h(P<0.05),and the color difference value after 2h L*,a*,b* decreased,and the sensory score decreased significantly after 1 hour.During storage,the main volatile flavor compounds of roast duck are aldehyde compounds.As the storage time increases,the aroma substances will gradually decrease,from the previous grass,oil,barbecue,fat,and metallic flavors to only the grass-flavored oil flavor. |
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