Study On The Development Of Duck Dried Food And Its Quality Characteristics

In China,Dried meat and dried meat floss are traditional and famous leisure meat products which have the characteristics of high protein,low fat,convenience of eating.At the same time,duck meat is also one of the most popular raw materials of animal food.Taking the duck as raw material,the purpose of this study is to process the duck meat into leisure food which is good in taste,unique in flavor,and easy in preservation.This thesis is mainly includes the following parts:first of all,this thesis mainly discusses and studies the processing technology and quality characteristics of duck jerky and duck floss.The study about the processing of duck jerky includes the effects to the quality of sensory duck jerky which caused by the addition of excipients and dehydration curing.By selecting the proportion of pork and duck,the dosage ofred rice powder,dehydration time,curing temperature,we analysed via experiment these four single factors and finally generalized the best technology parameters as following:duck:pork =8:2,monascus powder the amount is 0.32%,the dehydration time is 2h,curing temperature of 160?;what's more,we also optimized the production process of duck floss by adjusting the he four single factors of cooking time,baking temperature,baking time and stirring time,taking the sensory evaluation as the test index,choosing the the best level to make the orthogonal experiment.And finally we got the optimum process parameters:3h cooking time,baking temperature of 70 ?,baking time 1h,stirring time of 4min.Secondly,using Lactobacillus acidophilus,Pedicoccus pentosaceus,Lactobacillus plantarum,,and Lactobacilus plantarum as the starter,according to the four strains growth curve,fermentation characteristics,protease and lipase secretion ability,the antagonism between the strains of Escherichia coli inhibition ability of two strains were screened,and finally tow of them were chosen to verify the possibility of duck jerky fermentation.The result showed that Lactobacillus and Pediococcus pentosaceus growth lag period is relatively short,and these of kind of strains had the protease characteristics and characteristics of enzyme production,besides,there was no antagonism between strains;what's more,the production process can be used as a mixed fermentation agent used in duck jerky.Thirdly,we also optimized the production process of the fermented duck jerky.Taking the pH variation of duck jerky fermentation and preserved sensory quality as detection indexes,selecting fermentation time and temperature,the proportion of fermenter and the pigment addition of fermenter to do the single factor test,and determining the optimal level of each factor,we chose the fermentation temperature,the fermentation time and the dosage of fermentation agent as the three main factors to do the response surface test,taking the the shear force and sensory quality score of duck jerky as response value,we finally got the the optimal fermentation process:the fermentation time was 49.15h,the fermentation temperature was 22.18,and Lg(the dosage of the starter)was 7.09 cfu/g,and under this condition,the sensory scores have improved significantly by the test.Finally,we studied and discussed the characteristics of the leisure food duck and the problems which easily appeared during the processing of making the leisure food duck.We also studied the influences to the pine yield and color of duck floss which caused by the addition amount of soybean powder,and meanwhile determined the volatile flavor compounds.The research showed that adding soybean powder not only changed the color of the dried meat floss,but also increased about 12%of the production rate of the duck floss.In addition,we discussed the the variations of the duck jerky and the fermentation of duck jerky on the organization structure,the volatiles generation and storage process of microbial fermentation process of duck jerky changes,and the influence to the nitrite content and antioxidant caused by the processing of fermentation.We found by comparison that,under the electron microscope,the fermentation process has changed the organizational structure of duck meat and has loosen the structure of the duck jerky;in the volatile flavor substances,the percentage of content of fermentation in the alcohol flavor group is higher than the normal group;the total number of colonies and mould and yeast content in the fermented duck jerky is much lower than that of the control group,therefor prolonged the the preservation time of duck jerky;moreover,the fermentation procession decreased the the contend of Nitrite and increased its speed and rate,thus improved the safety of product;the content of TBA growth is significantly lower than the control group,which slowed down the oxidation of the product.