Different Chilling Methods On The Quality Of Duck Meat

Duck meat has low fat, low cholesterol, high protein, etc, is preferred by consumers. Duck production in China is the largest in the world, and raising at the rate of 10%-15% annual. In 2009 the duck breeding stock raised more than 100 million, and the productions arrived at 3 million tons. At present, according to common processing methods on the market (different temperatures and cooling time) duck meat can be separated into three types:hot fresh duck, frozen duck, and cold fresh duck. The cold fresh duck because of its nutrition, safety and healthy is becoming more popular to consumers. The commonly used methods to chill carcasses are water chilling and air chilling in domestic. This experiment was conducted to compare the edible quality and process quality in different sailing conditions of duck, and study the effect of different chilling styles on duck meat and provide theoretical guidance to consumers and processers. Specific research results are as follows:1 The research of edible quality and processing quality of three different sailing conditionsEdible quality including pH, color, pressure water loss, drip loss, cooking loss, shear values, TBARS values of raw meat and processing quality including pressure water loss and texture of TPA of sausages were measured under different sailing conditions. The results showed that:pH of hot fresh duck group was significantly higher than the other two groups (p<0.05); frozen duck group had significantly lower L* values than the other two groups (p<0.05), a* value, b* value was not significant different (p> 0.05); pressure water loss, drip loss and cooking loss of hot fresh duck group were significantly lower than the other two groups (p<0.05), but its shear force values were significantly higher than the other two groups (p<0.05); TBARS values were not significantly different between the three groups (p>0.05); the sausage made of cold fresh duck had the lowest pressed water loss and the best TPA values (p<0.05). In conclusion, cold fresh duck had the best process quality with best color and tenderness, frozen duck has improved tenderness but worse color and WHC than hot fresh duck which has the best WHC.2 The research of edible quality and processing quality of different chilling processing conditionsEdible quality including pH, color, pressure water loss, drip loss, cooking loss, shear values, TBARS values of raw meat and processing quality including pressure water loss and texture of TPA of sausages were measured under different chilling processing conditions. The results show that:The pH of Air chilling processing of duck meat was significantly higher than water+Air chilling groups (p<0.05); The L* values of Water chilling processing of duck meat were significantly higher than air chilling processing groups (p<0.05); The a* values of duck meat with three kinds of chilling processing are no significant difference(p>0.05); The b* values of Water chilling processing of duck meat were significantly higher than other two chilling processing(p >0.05);In water holding capacity, the pressurized water loss and cooking loss of air chilling processing are significantly lower than other two chilling processing(p> 0.05);the drip loss of water chilling processing are significantly higher than other two chilling processing(p>0.05);the share force of air chilling processing are significantly lower than other two chilling processing(p>0.05);the TBARS values of air chilling processing are higher than water+Air chilling groups (p<0.05);In processing quality, the pressurized water loss of sausage with three different chilling processing are no significant difference; In TPA texture area, Water chilling processing group in terms of sausage processing hardness, elasticity, cohesion, focus on aspects of plastic were significantly higher than the other two chilling processing(p>0.05). The above shows that:Different chilling processing treatment significantly affects the edible qualities and processing qualities; the water holding capacity and tenderness of air chilling processing groups are the best; the colors and processing qualities of water chilling processing groups are the best, and the fat oxidation level are the lowest. Combine with actual, water chilling processing is more economical and better than other chilling methods in cold fresh duck meat processing.