Combined Effect Of Irradiation And Tea Polyphenols On The Quality Of Salted Duck During Storage

Three parts were included in this paper: (1) The analysis of quality and nutritional characteristics in raw duck of different breeds;(2) Effects of the combination of tea polyphenols and gamma-irradiation on preservation in salted duck during 25℃ storage were studied. (3) Volatile flavor compounds and sensory characteristics were analyzed in duck during storageMoisture,fat, water retention property,shearing force and free fatty acids were analyzed in four breeds of raw duck(Muscovy duck, Gaoyou duck, Chingjian duck, Cherry valley duck). In the muscle,the higher the fat level was,the lower the shear force was.It was significantly different in the shear force in breast and leg meat of different kind of duck,but the water loss rate showed little significantly different.Within intramuscular fat, the amount of palmitic acid (C18: 1)in raw duck was the most, in four breeds(Muscovy duck, Gao Youya, the Chingjian duck,Cherry valley duck) respectively were 7.65, 16.10 ,12.80 and 13.58mg/g extracted fat, others high free fatty acids were oleic acid(C16: 0), stearic acid(C18: 2), linoleic acid(C18: 0)in tum.The content low free fatty acids were palmitoleic acid (C16:1), linolenic acid (C18:3)linolenic acid. In the cherry duck, the multi-unsaturated fatty acid and the total of fatty acid are higher than other three varieties.The effect of dosage, tea polyphenols and storage time on the characteristics of salted duck were studied by L₉(3⁴).The three levels of exposure dosage (1 kGy, 5 kGy, 9 kGy); tea polyphenols content (0.02%,0.06%,0.1%);storage time(3 d,6d,9d). The total bacteria,the sensory characteristic, the value of TBARS,POV were studied.The result indicates that the perfect condition was: Exposure dosage 5kGy, tea polyphenol content 0.1%. The shelf life of the duck was 6d under 25 ℃.Exposure dosage 5kGy, tea polyphenols content 0.1% salted duck, the volatile flavor compounds in salted duck of irradiaton were isolated by solid phase microextraction and analyzed by gas chromatography-mass spectrometry during 25 ℃ storage. The total ingredient during storage was 96 kinds, the identified major components were consisted of...