Studies Of Processing And Quality Control Techniques For The Sauce Duck

Hang zhou sauce duck,one of the traditional dishes in China’s jiangsu and zhejiang provinces.In this paper,cherry valley duck was selected to be the subject of pretreatment,brining,drying and quality control process for sauce duck.The study includes:1.Effect of ozone solution temperature,treatment time and concentration on the duck meat quality in pretreatment process;2.Effect of atmospheric pressure brining(APB),vacuum brining(VB),and pulsed vacuum brining(PVB)on the salt content,water content,total weight,FFA,myoglobin,color,shearing force and muscle degeneration temperature with the same brine concentration;3.Mass transferring law for whole duck under three different brine salting conditions of atmospheric pressure brine salting(APB),vacuum tumbling brine salting(VB),and pulsed vacuum brine salting(PVB)with the same brine concentration;4.Change of duck meat quality during drying process;5.Effect of antioxidant additive on the sauce duck quality during storage period.The results showed as follows:1.Ozone solution treatment can effectively reduce initial total colony of duck meat,meanwhile,there was little destroy to the duck nourishment composition,texture and sensory indicators and no residues of toxic substances.The optimal sterilization condition was:ozone solution treatment for 30 min,concentration for 5.00 ppm,solution temperature for 4℃.2.During the brining process,moisture content,salt content,weight,free amino acids content,shearing force,values of a*and b*of VB and PVB were significantly higher than these of APB samples(p<0.05),while,the metmyoglobin content were significantly lower than that of APB.The total weight of VB were significantly higher than that of PVB,but no significant difference for other indicators between VB and PVB were found.3.Vacuum conditions of VB and PVB had the higher salt gain,and it may be due to the vacuum processing released the occluded gas,destroyed the weaker perimysium,and made the meat porous.Samples of VB displayed the highest salt gain kinetics parameter(k1)of 0.3561 and the highest diffusion coefficient(De)of 8.47×10-10。m2/s.For arriving at same salt gain VB shortened 35.7%salting time than APB.4.On the one hand,duck dehydration to improve storability during drying process,on the other hand,hot air promoting complex flavor chemical reaction to produce unique flavor and color for sauce duck.When drying for 28h,the sauce duck processing have completed.More drying process was only resulted in unnecessary energy consumption and aggravate the degree of oxidation of the duck meat.5.TP treatment could effectively inhibit the growth of mold and yeast for sauce duck during 37 ℃ storage.However,TBHQ had more excellent antioxidant properties,the TBHQ treatment sauce duck had lower value of TBA and AV.During-20℃ storage,both two kinds of antioxidants were effective on maintaining the color and sensory indicators of sauce duck and TBHQ was better on effect.