Development Of New Duck Meat Sauce And Analysis Of Its Flavor Mechanism

Taking the high-value utilization of duck meat as the starting point,the enzymatic hydrolysis technology is used to improve the flavor and nutritional value of duck meat products,and new duck meat sauce products are prepared and developed.In this study,the effects of enzymatic hydrolysis on the quality of duck meat were evaluated through the selection of enzyme preparations and the optimization of enzymatic hydrolysis parameters,and on this basis,new duck meat sauce products were developed and prepared with enzymatic hydrolysate as the main added ingredients,and their formulas and processing technologies were optimized.Furthermore,through the analysis of amino acid composition in the product,combined with electronic tongue,electronic nose,gas chromatography-ion mobility chromatography(GC-IMS)technology,the flavor of the product was evaluated,and the taste mechanism was analyzed.(1)The results of the optimization of enzymatic hydrolysis process of fresh duck meat showed that the neutral protease was screened out as the optimal protease based on the hydrolysis degree,DPPH radical scavenging rate and sensory evaluation.The enzymatic hydrolysis process parameters were optimized by response surface analysis to 0.93%of the enzyme amount.The enzymatic hydrolysis time was 7.96h,and the enzymatic hydrolysis temperature was 53.8℃.GC-IMS technology was further used to evaluate the effect of enzymatic hydrolysis on the quality characteristics of fresh duck meat by combining amino acid composition,and the results showed that the total amount of amino acids in the enzymatic digest increased significantly,and the proportion of amino acids was reasonable.Thirty-three kinds of volatile flavor substances were detected in duck meat and enzymatic hydrolysate,and the enzymatic hydrolysis treatment was conducive to the gradual accumulation of small molecular substances that promoted the flavor of duck meat such as ethyl butyrate,which increased the aroma of duck minced meat.(2)The results of formula and processing technology optimization showed that the best formula of duck meat sauce was 70%edible oil,25%enzymatic hydrolysate,0.8%salt,12%bean paste,and 0.7%soy lecithin.Optimize the homogenization process,stir-frying process and sterilization process parameters,and obtain the best homogenization process parameters as material ratio 1:3,homogenization time 2min,homogenization speed 8500r/min;The best frying process parameters are 3min stir-frying time and 100℃ stir-frying temperature;The optimal sterilization conditions are 115℃/30min.Under this condition,the classical constant temperature acceleration test method was used,and the shelf life of duck meat sauce was 339 days when stored at room temperature at 25℃,which was greater than the designed shelf life of 9 months.(3)Based on a variety of detection technologies,the flavor analysis and flavor mechanism of each key link of duck meat sauce processing were studied,and the oleic acid content in duck meat sauce with enzymatic digest was significantly higher than that in the control group,and the addition of enzymatic digest had a certain inhibitory effect on fat oxidation in duck meat sauce.Based on the results of gas chromatography-ion migration chromatography,the most volatile flavor substances were found in the duck meat sauce after sterilization with enzymatic digest,a total of 53 substances were detected,and the addition of enzymatic hydrolysate promoted the flavor of duck meat sauce.The amino acid content of duck meat sauce with enzymatic digest was significantly higher than that in the group without enzymatic hydrolysat,so that the duck meat sauce stir-fried with it as raw material obtained greater freshness.The addition of enzymatic hydrolysate of duck meat sauce has a promoting effect on the overall flavor of duck meat sauce.