Exploration Of Technology Optimization And Storage Quality Variation For Marinating Duck Leg

The paper discusses the Chinese medicine recipe in marinating duck legs and inves tigates the influence on texture,quality,and appearance of main process parameters in marinating duck legs.The optimal plastic recipe of marinating duck leg has been confirmed by orthogonal experiments.Employed by the obtained change rules of texture,microorganism,and physicochemical indexes under different technological conditions,the optimal technological condition has been acquired.Based on the optimal technological condition,the shelf life has been predicted and calculated,in which the TVB-N and TBARS were selected as the core index.The following four topics are covered in the thesis.1.Recipe optimization of the marinating duck legEmployed the influence factors of salt content,light soy sauce content,white sugar content,cooking wine content,ingredient wrapped traditional Chinese medicine and so on,the technological recipe has been optimized by single factor and orthogonal experiments,in which the texture,taste and sensory were selcected as evaluation indexes.The optimal contents of salt,light soy sauce,white sugar,and cooking wine have proved to be 1.5%,4%,2%and 2%,respectively.The optimal mass ratio of medlar,condonopsis pilosula,gastrodia eleta,star anise,cinnamon,fennel,glaangar,pepper,Sichuan pepper,radix angelicae,myrica and liquorice has been regarded as 6:4:3:3:3:4:12:3:12:7:4:4.2.Influence of technological conditions on the quality of marinating duck legTake advantage of sensory,texture,microorganism,and physicochemical indexes,two rules for the influence of curing time,marinating tieme and sterilization condition on the quality has been obtained.(1)The colour and texture,and the sensory evaluation of the marinating duck leg obtained under a curing time of 20 min and a marinating time of 40 min were proved to be optimized.(2)Under the sterilization condition of 100 ?-60 min,100 ?-50 min and 120 ?-10 min,the total bacterial count changed in the range of 5?25 CFU/g and the sterilization was halfway,in which coliform has not been detected.The brightness of marinating duck leg obtained under the sterilization condition of 120 ?-20 min was higher than that obtained under the sterilization condition of 110?-30 min.After sterilization,the protein and crude fat contents did not follow fixed change rules.The biggest protein content was obtained under the sterilization condition of 120?-20 min,and the crude fat content was steadily low under 120? sterilization.Meanwhile,the crude fat content obtained under the sterilization condition of 120?-20 min was lower than that obtained under the sterilization condition of 110?-30 min.With the exception of 100 ?-60 min,the TVB-N value decreased and touched bottom under the sterilization condition of 120?-20 min.In view of the influence of sterilization time on the nutritional content and the taste of marinating duck leg,the preferred sterilization condition was selected as 120 ?-20 min.(3)Employed by electric nose,the major components of marinating duck leg has been analyzed,The flavor compounds of marinating duck leg with and Without medlar,gastrodia eleta and condonopsis pilosula has been compared.It indicated that the introduction of medlar,gastrodia eleta and condonopsis pilosula had a obvious influence on its flavor3.Exploration of quality variation and shelf life prediction of marinating duck leg under different storage conditionsThe quality change rule of marinating duck leg under the sterilization condition of 120?-20 min has been addressed.Employed TVB-N and TBARS as the core indexes,the shelf life has been predicted by the Arrhenius model of ALST method.A series of available results were obtained.By the experimental cut-off point,the escherichia coli has not been detected,and the total bacterial count was much less than the limiting value of national standard.Furthermore,the chromatic aberration kept nearly unchanged,and the values of pH,TVB-N,and TBARS had always gone up in the storage process.Lastly,the shelf lifes of 83 day and 20 day that stored at 4? and 20? were obtained,respectively.