Study On Lipid Oxidation And Regulation Of Flavor In The Processing Of Degreasing Of Duck

With the expansion of intensive farming and the use of high e nergy diet,duck meat is high,it has become the adverse factors of affecting health of consumer.It can reduce fat content of duck and promote lipid oxidation to produce aroma by roast,it can improve quality of duck,it have good market prospects.Lipid over-oxidation produce noxious substance that it can threat to human health and reduce quality of duck.Study on lipid oxidation and flavor composition of process of degreasing duck,it has positive significance of theory and practical for reduced threat of health and promoted quality of duck.In this paper,degreasing rate of different temperature was draw and TBARS was detected,better processing parameters of degreasing duck was determined.Processing parameters on the effects of lipid oxidation and flavor was researched.O n that basis,it was studies that natural antioxidants regulate lipid oxidation and volatile compounds of degreasing duck.Optimal process of degreasing duck of sauce was researched in the end.It turnd out that:(1)The range of degreasing rate is 10%-45%,the range of degreasing temperature is 100?-160?.These are the suitable range of processing parameters of degreasing duck.(2)In a certain range of degreasing process,with time extension and temperature rising,the degree of lipid oxidation of degreasing duck continues to deepen.FFA and PLFA was oxidized constantly,PUMA was oxidized more easily.(3)Aldehydes is highest content in the volatile compounds of degreasing duck.Through correlation analysis,processing conditions are closely related to lipid oxidation and aldehyde production.It was found that Pentanal,Hexanal,Heptanal,Octaldehyde,Nonanal,trans-2-Nonenal,trans,trans-2,4-Decadien-1-al,trans-2-Decenal,1-Octen-3-ol,Li monene,2-Pentylfuran were the 11 main key flavor compounds of degreasing duck.(4)Marinated liquid of green tea and pomelo peel can reduce lipid oxidation of degreasing duck validly.Effect of antioxidant of green tea is better.Marinated liquid of green tea and pomelo peel reduce aldehyde production and the key flavor compounds with lipid oxidation.Flavour of pomelo peel have bigger effect to characteristic flavor of degreasing duck,it is more appropriate that green tea was chosen for antioxidant.(5)It is not benefit sensory quality that lipid oxidation is too high or too low.The results show when the concentration of marinated liquid of green tea is 75 mg/mL,temperature of degreasing is 120?,time of degreasing is 40 min,time of sauce is 90 min,the sauced skim duck have good sensory quality,flavor compounds of duck come from oxidation products and spices volatile flavor components.