Study On Processing And Technology Improvement Of Sichuan Traditional Dry-cured Duck

Sichuan dry-cured duck is one of the famous cured meat products and has a long history;it is popular among consumers for its properties of being eating, delicious taste and high nutritional value. But the traditional dry-cured duck processing condition is simple and cured,technical inheritance relies on oral transmission, quality assurance depends on experience accumulation, consequently, the product quality is unstable and exist some hidden trouble in safety. Therefore, with the rapid development of food process technology, it is necessary to improve the traditional production process to meet the consumer`s demand of high quality products. This study took Jianchang dry-cured duck as the main research objects to improve the processing technology, hope to provide basic theory for industrialization and quality improvement of traditional dry-cured duck.1.To solve the problem of no standard control parameters, technology parameters of Jianchang salted duck were optimized in this paper. Studied the effects of tempreture, relative humidity and wind speed on salted duck quality during the production process. Determined the optimal range of each factors trough the single factor experiment, took water content,NPN values,TVB-N values,TBARS values and sensory evaluation as the reference indexes. The optimal level combination is :temperature 16 ?,relative humidity 72%,wind speed 2.4m/s,conformed by orthogonal experiment, and influence of three factors on sensory evaluation is in the order as:tempreture>wind speed>relative humidity.2.In this part, flavor characteristic is contrast between traditional and optimized salted duck, and the reference indicators are: water content,NPN value,TBARS value,TVB-N value and sensory evaluation,FAA and volatile flavor compounds.(1)The TBARS value and TVB-N value of optimized salted duck is lower than traditional ones, is more in line with food hygiene and safety requirements;(2)There is a significant difference(p<0.05)in total content of FAA between traditional and optimized salted duck, the latter is 12.85 % higher than the former,among them, the content of glutamic acid(Glu),leucine(Leu) and lysine(Lys) were significantly different(p <0.05);(3)According to the result of GC-MS,59 compounds were detected totally,include different kinds of aldehyde(21), ketone(3), alcohol(8), acid(16),alkane(8), furan(1) and pyrazine(1),compared with traditional salted duck,15 compounds were increased in optimized salted duck,the result shows that the flavor is improved after technology optimization.3.According to the small-scale practical production situation,combine with the theoretical value tested in laboratory,we confirmed the technological process and equipmentpreliminarily,and established the product process specifications and quality standards of salted duck products.