Study On Process Optimization Of Roasted Duck Duck Ham And Quality Improvement

China has a great number of production of duck,but procession of duck products are still in early stages.Currently the mainly products of duck on the market are whole duck product,the deep processing products of segmentation of duck meat are more single,and had a low market share.The pressed ham are made of small pieces of meat,after cured,pressed in model and cooked.The pressed ham played a very important role in the Western-style meat products.On the market,the raw meat of pressed ham are mainly chicken and pork,duck pressed ham were nearly unseen.Developing new kind of duck pressed ham can not only fill vacancies in the market,but also provide ideas and technical guidance to the duck deep-processing industry.In this study,the flavor of beijing roast duck and the technology of western pressed ham were combined to create a kind of new duck ham with both Chinese flavor and western procession.The effects of processing technology to duck ham on sensory characteristics were studied,the effects of compound phosphate,transglutaminase,and soybean protein isolate to duck ham on sensory characteristics,textural properties and water-holding capacities were studied,the effects of nisin and natamycin to duck ham on quality changes in storage were studied.The following were results of the study.1.To study the effects of processing technology to duck ham on sensory characteristics,the hanging time,roasting time and temperature of duck skin,dry curing formula,addition amount of water and fat were observed to optimize the processing conditions of duck ham.The results showed that,the hanging time,roasting time and temperature of duck skin had a obviously effect of roasted duck skin on sensory characteristics,the dry curing formula,addition amount of water and fat had a obviously effect of duck man on sensory characteristics,the optimum hanging time was 20 h,roasting temperature and time were 160 ?,25 min,or 190 ?,20 min.The optimum percentages of additive amount of salt,five spice powder,white pepper powder,water and oil were 2%,0.25%,0.25%,15%,5%.2.This experiment was performed to study the effects of duck ham by using compound phosphate,transglutaminase,and soybean protein isolate on textural properties and sensory quality.Based on the single factor tests for compound phosphate,transglutaminase,and soybean protein isolate,the orthogonal experiment was applied to observe the effects and optimize the percentages of additive amount on hardness,chewiness and sensory evaluation.The results showed that,in the single factor experiment,it had a significant effect on the hardness,cohesiveness,chewiness and resilience by adding compound phosphate or soybean protein isolate(p<0.05),it also had a significant effect on the cohesiveness by adding transglutaminase(p<0.05).The orthogonal experiment showed that the optimum percentages of additive amount of compound phosphate,transglutaminase,and soybean protein isolate were 0.3%,0.6%and 3%,in this amount,the hardness and chewiness of duck ham were 7004.96 g and 4808.71 g,the ham could maintain a best sensory quality.3.This experiment was performed to improve the water-holding properties and the sensory quality of duck ham.A three-level orthogonal array design was applied to optimize the percentages of additive amount of compound phosphate,transglutaminase,and soybean protein isolate on cooking loss,relaxation time of low-field nuclear magnetic resonance and sensory evaluation of duck ham.The results showed that,in the single factor tests,adding compound phosphate and transglutaminase could significantly reduce the cooking loss(p<0.05).Adding more than 0.5%of transglutaminase could significantly induce the cooking loss(p<0.05).The orthogonal experiment shown that the optimum percentages of additive amount of compound phosphate,transglutaminase,and soybean protein isolate were 0.3%,0.4%and 4%.It can be obviously improved on water-holding properties and the sensory quality of duck ham by this additive amount.4.This experiment was performed to study the effects of duck ham by using nisin and natamycin on quality changes in storage.Based on the single factor tests for nisin and natamycin,the completely random experiment was applied to observe the effects and optimize the percentages of additive amount on on sensory quality,total bacterial count,TVB-N and TBARS.The results showed that,in the single factor tests,it had a significant effect on the quality in storage of duck ham by adding nisin or natamycin.The completely random experiment shown that the optimum percentages of additive amount of nisin and natamycin were 0.02%and 0.25%.