Study And Development Of Puffed Duck Breast Product With Microwave Vacuum

Duck breast, high content of protein and low content of fat, was a kind of animal-derived food which was deeply favored by consumers with its nutritional and environmental characters. But the traditional processing methods, i.e. sauce, stewed, salted, roasted, mainly focused on the whole duck. The paper adopt hot air combined vacuum microwave to process duck breast into snack puffed food with crispy tasty, which can not only solve the single forms of traditional duck products and improve the structure kinds of puffed food, but also rich the kinds of duck products, meet the market demand and promote the healthy development of China’s livestock industry. Since duck muscle fibers was tight and it showed contract easily and become dry, hard and difficulte to chew after heating. Therefore, a suitable amount of leavening agent should be added to increase the extent of its fluffy, improve its taste and achieve the purpose of crisp tasty. In this paper, the proper soaking concentration of NH4HCO3 and NaHC03 was screened through compared the effect of different concentration of NH4HCO3 and NaHCO3 on quality of duck breast; then determined the processing parameters of hot air combined vacuum microwave puffing duck breast, and finally compared the effect of different package ways on product quality during storage. The main results are as followed:1.Investigate the effect of NH4HCO3 and NaHCO3 on the quality of duck breast. The duck breast was selected as material to study different concentrations of NH4HCO3 and NaHCO3 marination and the effect of vacuum microwave puffing on the quality of puffing duck breast,such as pH, rate of volume shrinkage, texture and sensory. The results showed that the rate of volume shrinkage of puffing duck breast after NaHC03 marination was lower than that treated with NH4HCO3 at the same concentration. When the duck breast was immersed with 2% NaHC03, the pH of puffing duck was 8.71 and taste alkali. However, when the duck breast treated with 4% NHiHCO3,the pH of puffing duck was 6.52, the volume shrinkage was 43.7% and got a higher sensory score. It is concluded that the better quality of puffed duck breast was marinated with 4% NH4HCO3.2. Hot air combined vacuum microwave was adoppted to study puffing process of duck breast. Effects of moisture content, microwave intensity, microwave time and vacuum degree before puffing on volume shrinkage, rehydration ratio, sensory evaluation of puffed duck breast were investigated by single factor experiment, and response surface methodology was used to optimized process conditions of puffed duick breast processed with hot air combined vacuum microwave. The results showed that the moisture content, microwave intensity, microwave time and the degree of vacuum before puffing had a certain influnce on the quality of puffed duck breast. When the degree of vacuum was fixed at 0.08MPa, the effects extent of various factors on volume shrinkage (Y1) and sensory evaluation(Y2) of puffed duck breast from prediction model was ordered as followed:microwave intensity> microwave time> moisture content, and the best process parameters of puffed duck breast were ranged from 59 to 63% for moisture content,20.5 to 24.7 w/g for microwave intensity, and 6.1 to 6.6 min for microwave time, respectively. In this operating condition, volume shrinkage rate of puffed duck breast can reach less than 34% while sensory score can reach higher than 4.75.3. Effects of four kinds of packaging, i.e. aluminum foil nitrogen-filled, aluminum foil ordinary, PE nitrogen-filled and PE ordinary, on moisture content, chromatic aberration and TBARS during the storage of products was stuied. The results showed that the moisture content, b* value, TBARS value and water activity of puffed duck breast with four kinds of packaging were increased with the extension of storage time, L* value increased followed by decreased, while a* value decreased gradually. Aluminum foil and nitrogen-filled can effectively reduce the moisture content, delay the color changes and the oxidation of fat, effects of nitrogen on the quality of duck breast was greater than packaging material. Method of aluminum foil nitrogen-filled packaging not only delay the oxidation of fat of puffed duck breast, but also can improve product quality during storage.