Effect Of Tumbling Marinade Treatment On Prepared Products Of Duck Breast Fillets

Tumbling marinade method, which can accelerate curing and improve quality, was applied primarily to processing of livestock meat products. Now correlational research and application about effect of tumbling marinade on poultry meat products get more and more attention. But research about effect on duck meat quality was reported rarely. This study aimed to:(1) effect of different tumbling mileages treatment on palatability and microstructure of prepared products of duck breast fillets;(2) technological optimization of tumbling marinade of prepared products of duck breast fillets;(3) effect of different marinade treatments on quality of prepared products of duck breast fillets.1Effect of different tumbling mileages treatment on palatability and microstructure of prepared products of duck breast filletsEffect of different tumbling curing mileages treatment on palatability and microstructure of prepared duck breast fillets were investigated. Different tumbling mileages including1000m,2000m,3000m,4000m,5000m,6000m and7000m were applied to samples under same conditions. Result shows that longer mileage could result in increase of water holding capacity and the lowest cooking loss and the highest production rate after tumbling at mileage of3000m; L*increased under longer mileage from1000to7000m, a*and b*maintaining stability; Salt content increased, but maintaining stability after2000m; Shear force, hardness and fiber diameter decreased, springiness and fiber clearance increasing, muscle fibers changed shape, damaged and adhered together.2Technological optimization of tumbling marinade of prepared products of duck breast filletsDuck breast fillets were used as raw materials to develop a new prepared product in this experiment. Optimization was performed by single factor experiments and the L9(34) orthogonal experiments using marinade absorption yield, product yield and L value as reference index. The optimum conditions and parameters were as follows:tumbling mileage was3000m; liquid to meat ratio was30%; speed was9r/min; compound phosphate to meat ratio was0.4%; under which conditions, the resultant products have high marinade absorption yield and product yield.3Effect of different marinade treatments on quality of prepared products of duck breast filletsEffect of different tumbling curing methods including tumbling marinade and wet marinade on palatability and microstructure of prepared duck breast fillets were investigated. The results were as follows:tumbling marinade duck had nearly7times higher marinade adsorption than that produced by wet curing, cooking loss decreased26.5%, product yield increased16.6%, L*, b*, salt content and shear force decreased, a*and muscle fiber clearance increased, fiber diameter no changed significantly.