| Duck breast was chosen to prepare quick-frozen fried duck patties.The optimum formula was determined and the quality of the product was tested.The quality changes of the quick-frozen fried duck patties produced under the optimum technological conditions were studied and analyzed during the frozen storage.It provides theoretical basis for industrial production and preservation.Firstly,the deodorization and condiment formulation of quick-frozen fried duck patties were studied.The optimum formulation was determined by single factor and orthogonal test,taking beta-cyclodextrin and ginger powder as the influencing factors in deodorization process,pepper,cinnamon and clove as the influencing factors of flavor formula,and sensory score as evaluation index.The best flavor formula of quick-frozen fried duck patties is:0.09%beta-cyclodextrin,0.25%ginger powder,0.45%pepper,0.50%cinnamon and 0.15%clove.The duck patties processed with this formula presented attractive red-brown surface,moderate taste,uniform color,luster,good chewiness,suitable seasoning taste,and can better cover up or embedding the peculiar smell of duck meat,which is in line with the taste of the public consumers.Secondly,the optimum water-retaining technology of quick-frozen fried duck patties was determined.Taking salt,compound phosphate,water,glucose and carrageenan as the main influencing factors,the sensory score and water loss rate of quick-frozen fried duck patties were evaluated by single factor test and response surface optimization experiment to determine the optimum water-retaining technology.The optimum water-retaining conditions for quick-frozen fried duck patties were as follows:compound phosphate 0.35%,salt 0.3%,ice water 13.5%,glucose 0.5%,carrageenan 0.3%.Under this condition,the dehydration rate of quick-frozen fried duck patties can be reduced to about 12%.The product has orange color,uniform color,bright color,rich taste,tender and juicy,good chewiness,which greatly improves the market competitiveness of the product and brings enormous economic benefits to the enterprise.Thirdly,the quality improver of quick-frozen fried duck patties was studied.The main factors affecting the formulation of the improver were soybean protein isolate,ovalbumin,sodium caseinate,complex protein,TG and reaction time.The sensory score and hardness of quick-frozen fried duck patties were used as evaluation indexes,and single factor test and response surface were used.Optimize the experiment to determine the best quality improver formula.The optimum formula of quality improver for quick-frozen fried duck patties was as follows:2.25%of compound protein,1.25%of TG,155 minutes,and 5:4:2 of soybean protein isolate,ovalbumin and sodium caseinate.The product has hardness of 1723.37 g,elasticity of 0.83,chewiness of 1683 g,adhesiveness of 2036.40 g,cohesiveness of 1.18,resilience of 0.49,sensory score of 41.23(full score of 45),and good product quality.Finally,the quality changes of quick-frozen fried duck patties during frozen storage were studied.The quality indexes of quick-frozen fried duck patties were determined every 20 days.The results showed that the physical and chemical indexes of quick-frozen fried duck patties were significantly affected by frozen storage time(P<0.05).With the prolongation of frozen storage time,the sensory indexes decreased.Tendency;hardness,chewiness and adhesiveness of texture indicators showed an upward trend,while elasticity gradually decreased;in color detection indicators,L*value and A*value showed a downward trend,while B*value showed an upward trend.The physical and chemical indexes of quick-frozen fried duck patties were significantly affected by freezing storage time(P<0.05).With the prolongation of freezing storage time,the pH value increased,the degree of fat oxidation increased,the TVB-N index increased,but did not exceed the national standard of 20 mg/100 g,and the change trend of total bacterial colonies decreased first and then increased. |
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