The Effect Of High Pressure On Pickled Speed And Character Of Duck Breast Meat

Salting of meat has long worldwide traditions as a preliminary operation in smoking, drying and cooking processes. This aids in enhancing product texture, flavor,and shelf life. But,it has a long time when it is pickled. Improving processing technology of pickling seed to shorten the curing time, it can increase economic benefit of enterprises. Therefore, duck breast meat was chosen as research object, which was pickled by high pressure processing technology. This paper studied on the effect of high pressure on pickled speed,water content, water activity values, the water capability, pH values, shear force values, ultrastructure images, improved color,TVB-N values NaNO2 content and sensory of duck breast meat during pickling.And all experiments were designed and optimized with Box-behnken concept of RSM. Results showed that:1. High-pressure pretreatment and pickling under high pressure can improve curing speed and the later is better.2. Pickling under high pressure the meat had the higher water content and water capability,minier water activity values and shear force values,the breaking of myofibrils,but pH values,improved color,TVB-N values NaNO2 content and sensory almost had no change.3. The regression equation (model) for high pressure treatment to NaCl content was established, and also could predict NaCl content in this experimental conditions; Design Expert software through selected randomly 10 Groups verify an experiment to test the validity of the model; The range of independent variable factors to NaCl content of 8.30×10-2 and the treatment parameters of 10 groups were optimized.