Study On Storage Characteristics And The Water Capacity Of Pot Stewed Duck Neck

In the paper, pot-stewed duck neck was selected as the object. High drip loss was found during storage, by detecting the quality changes of pot-stewed duck neck. It had a serious impact on the quality of pot-stewed duck neck. In order to improve the taste of pot-stewed duck neck and maintain lower drip loss during storage, the quality changes of the processing was studied, and the water holding was enhanced by critical process optimization, water retention agent and ultrasonic treatment. The results were summarized as follows:1. Storage characteristics of pot-stewed duck neck were done, by detecting the quality such as total plate count, TVB-N, TBA, the water content, color and sensory quality. The results showed that at room and refrigeration temperature, the sensory quality gradually reduced, total plate count and total volatile basic nitrogen values increased with the storage time. TBA changed in rise and fall. With the extension of storage time, serious drip loss occurred, and the moisture content of product was reduced, color tended to darkness, and the original flavor of the product was greatly reduced.2. Different processing conditions on the water holding capacity of duck neck. With the increase of the dry curing time, centrifugal water loss showed a decreased and then gradually increased trend; when the dry curing time was48h, the water holding was best. With the extension of cooking time, cooking loss first decreased and then increased; when the cooking time was48h, the water holding was best.3. Water retaining agent could improve the water-holding capacity of the duck neck. Polyphosphates, modified starch, and sodium citrate were selected as composite retaining agent. Based on the single-factor test, according to the orthogonal experiment, the results showed that the optimal concentration of three factors was0.25%,0.12%,0.30%, respectively.4. Ultrasonic treatment was applied to improve water holding capacity the duck neck. By studying the effect of the ultrasonic power and ultrasonic treatment time on the duck neck, the results showed the optimal ultrasonic power was300W, ultrasonic treatment time was60min.5. The effects of traditional method, water retaining agent treatment, ultrasonic method on pot-stewed duck neck quality were compared. The results indicated that among the treatment the L*values of meat color were increased, also there were significant difference between water retaining agent treatment and ultrasonic treatment; the a*values were decreased significantly, while there were significant difference between water retaining agent treatment and ultrasonic treatment. In terms of tenderness, compared with the traditional method, water retaining agent treatment and ultrasonic treatment all improved the tenderness significantly, and ultrasonic treatment improved the tenderness more significantly than water retaining agent treatment. The color, tenderness and overall acceptability scores of the ultrasonic marinated duck neck were more than water retaining agent treatment and traditional method treatment.6. The overall flavors of pot-stewed duck neck by different treatments were compared by the electronic nose. The results indicated that there were no significant different between phosphate treatments and composite water retention agent on the overall flavor.