The Development And Quality Changes Of Duck Jerky Snack Food

As a high-quality poultry product,duck meat is recognized as a healthy animal food by consumers because of its advantages of high protein,low cholesterol,and low fat.It was different from the traditional duck meat snack food which mainly uses duck neck,duck feet and duck legs.In this paper,the purpose of the development and utilization of duck breast meat,the development of duck jerky snack food through the selection and optimization of processing technology,quality evaluation and analysis.In order to enrich the types of duck meat products,promote the rational use of duck meat,and provide a reference for extending the waterfowl processing industry chain.Based on comparing the effects of different drying methods on the quality of duck jerky,this article explored the most suitable drying method for duck meat processing.Then the marinating formula and frying process parameters of the product were optimized;on this basis,the quality changes during the storage of duck jerky were evaluated and analyzed.The effects of different packaging methods and sterilization conditions on the storage quality of dried duck meat were compared.Below were key research findings:(1)By studying the effects of frying,baking,pre-cooking-frying and pre-cooking-baking on the edible quality,microstructure,moisture state and distribution,and volatile flavor substances of duck jerky.The results showed that,different drying processes had a significant impact on the sensory score,color and texture of duck jerky(p<0.05).Among them,the fried product had uniform color,strong meat aroma,elasticity,and the best eating quality.The results of the drying rate curve showed that the frying process taked less time than baking.Based on low-field nuclear magnetic resonance(LF-NMR)and magnetic resonance imaging(MRI),the internal moisture status and distribution of the product were analyzed.The results showed that the moisture distribution of the fried product was more uniform.The signal strength of free water and grease was significantly higher than other processes(p<0.05).In terms of microstructure,pre-cooking would cause severe contraction of the muscle fibers of duck jerky and severe damage to the muscle fiber structure,while the muscle fibers of fried duck meat had a complete and orderly structure.Based on gas chromatography-ion mobility spectrometry(GC-IMS),four kinds of duck jerky volatile flavor substances were detected.The types of volatile flavor substances in fried duck jerky were the most abundant,and 50 substances had been detected.Among them,11 substances such as 2-pentylfuran,n-valeric acid,benzaldehyde,heptaldehyde,and 2-heptanone(D)were only present in the fried duck jerky.PCA results showed that based on GC-IMS technology,the volatile flavors of dried duck jerky obtained by different drying methods had a good degree of discrimination,and the flavors of the samples in the roasting and pre-cooking-frying treatment groups were similar.(2)The optimization results of the duck jerky marinating formula showed that the degree of influence of each factor on the product quality was as follows: salt> cooking wine> chili powder> pepper powder,and ginger powder had no significant effect on the sensory of the product(p>0.05).The optimized marinating formula for dried duck meat was 0.75% salt,4% cooking wine,2% pepper powder,2% chili powder,and 1% ginger powder.Combining moisture content,fat content,texture,color and sensory scores to obtain better frying time and frying temperature under single factor test.Furthermore,the orthogonal experiment was combined with related physical and chemical indicators,sensory indicators,and moisture status and water-oil distribution based on LF-NMR and MRI technology to obtain the best frying temperature and time parameters.The results showed that the primary and secondary order of the various factors affecting the sensory quality of duck jerky was: frying time> frying temperature,and the interaction between the two factors had a weaker effect on the quality of duck jerky(p>0.05).It had been verified that the best frying process parameters of duck jerky were frying temperature 170? and frying time 10 min.Under these conditions,dried duck jerky was rich in meat,tightly structured and elastic,and evenly distributed in water and oil.(3)By using p H(potential of hydrogen)value,Total Volatile Basic Nitrogen(TVB-N),total number of colonies,Thiobarbituric Acid Reactive Substances(TBARS),peroxide value and acid value as evaluation indicators,combined with GC-IMS technology to detect volatile flavor substances,the quality changes of duck jerky during storage were studied.And compared the effects of different packaging and sterilization methods on the storage quality of duck jerky,the results showed,with the prolongation of storage time,the freshness and quality of duck jerky continued to decline,manifested by a decrease in p H value(p<0.05),an increase in TVB-N value and total number of colonies,and continuous oxidation rancidity due to fat oxidation.Among them,TBARS value,peroxide value and acid value all increased significantly(p<0.05).Vacuum packaging had a significant inhibitory effect on the growth of microorganisms in duck jerky and the rancidity of fat oxidation.(4)With the prolongation of storage time,volatile flavor substances in duck jerky tended to increase in variety and odor concentration.Among the 80 volatile flavor substances detected,75 could be qualitatively identified,including alcohols,olefins,ketones and other substances.Among them,2-butanone,2-hexanone and n-hexanol could be used as markers to indicate the change of freshness and quality of duck jerky during storage.There were significant differences in volatile flavor compounds in duck jerky processed by different processes.The volatile flavor compounds in duck jerky that had been vacuum packaged and sterilized at 121°C were the most abundant.The use of GC-IMS technology could better distinguish duck jerky products with different storage times,different processing techniques and different packages.