Effects Of Different Storage Conditions On The Texture And Amino Acid Composition Of Sauced Duck During Processing

In this paper,use three different storage conditions(room temperature store,refrigerate storage and frozen storage)store duck,then salted,sauced and roasted.XT plus Texture Analyzer,Automatic amino acid analyzer,color difference meter and SDS-PAGE electrophoresis were applied to measure the effectson the texture,amino acid compositions,color,and meat muscle proteins during the processing of sauced duck had been researched.The sauced duck was irradiated with ultraviolet to extend the shelf-life.the main experimental results were listed as follows:(1)Room temperature and refrigerate storage were better than frozen storage in the indexes of springiness,cohesiveness,resilience,chewiness and mass loss.(2)Evaluation of essential amino acids compositions and chemical scores of essential amino acids of three different storage conditions were higher than WHO/FAO standards.The ratios of essential amino acids/total amino acid and tasty amino acids/total amino acid,room temperature and refrigerate storage were higher than frozen storage.According to the amino acids scores,the first limiting amino acid was Ile and the second was Leu.According to the chemical score,the first limiting amino acid was Ile and the second was Val.(3)The changes of L* value and a* value,room temperature storage was same with refrigerate storage.The changes of water holding capacity was same with that of L*value,and the change of mass loss was in contrast with L*value and b*value.The changes of b* value,freeze storage was same with refrigerate storage.Lipid oxidation and Protein denaturation result in b*value increased.(4)During the cycle of freeze-thaw,freeze storage has more protein degradation than room temperature and refrigerate storage.Myofibrillar protein degradation concentrate on mid-late(processing of salted and sauced)and Sarcoplasmic protein was prophase(processing of stored and salted).As for non-protein nitrogen content,freeze storage higher than room temperature and refrigerate storage in every process.(5)Ultraviolet could accelerated fat oxidation of sauced duck,peroxide value and acid value Continued increase as storage time increased and contrary to p H.It waseffective in protecting qualities of sauced duck when irradiated 1.0 h.