Study On The Quality Change Rule And Improvement Method Of Grilled Marinated Duck During Storage

Pot-stewed meat products are typical traditional meat products in China,with a long history.According to different eating habits in different places,Pot-stewed meat products in different places have their own characteristics.The pot-stewed meat products have rich aroma,attractive color and unique flavor,which are deeply loved by consumers.With the development of sterilization technology and packaging technology,problems such as low product yield,short shelf life,and unstable product properties have been gradually solved,which has greatly promoted the development of the stewed meat industry.In recent years,more and more pot-stewed meat processing companies have found that the quality deterioration of color,flavor and other quality of vacuum-packaged pot-stewed meat products will occur during storage.Even if the product is still in the shelf life,the deterioration of its sensory quality is also serious.Reduced consumers' desire to buy,shortened the effective shelf life of the product,and severely restricted the further development of pot-stewed meat products.Therefore,it is of great significance to find a cost-effective method to delay the deterioration of color,flavor and other quality of pot-stewed meat products during storage.This article takes the vacuum-packed grilled marinated duck in Chongqing,a local traditional famous product(Chinese old name),as the research object.Based on the study of the quality change of the grilled marinated duck during storage and the factors affecting the stability of melanin in duck skin,the different additives are compared and analyzed.The amount of antioxidants(tea polyphenols,phytic acid)and sodium nitrite can improve the storage quality of grilled marinated duck,and provide a theoretical basis for solving the problem of quality deterioration of braised meat products during storage.The main findings are as follows:(1)With the extension of storage time,the quality of grilled marinated duck will deteriorate to varying degrees.During storage,the pH of duck meat gradually decreased,the pH of duck skin first increased and then decreased,reached the highest value at 2 months,and then decreased;the volatile basic nitrogen(TVB-N)of duck meat and duck skin,Acid value(AV),peroxide value(POV),and thiobarbituric acid value(TBA)all gradually increased;color,smell,taste,sensory tenderness,and overall acceptability of sensory scores gradually decreased,The sensory scores during storage from 0 to 2 months were high;the L value of duck meat decreased,the a and b values slowly increased,the L and b values of duck skin gradually increased,and the a value did not change significantly.The degree of color deterioration of duck skin was greater than that of duck meat;The content of free amino acids rises first and then decreases.The characteristic taste of grilled marinated duck is umami,which is mainly provided by glutamic acid(Glu)and aspartic acid(Asp);GC-MS combined method is used to detect grilled marinated duck in storage During the change of the content of volatile flavor substances,a total of 67 volatile components were detected,including 18 hydrocarbons,17 aldehydes,8 alcohols,9 acids,2 ketones,7 esters and 6 other compounds.Aldehydes are high in grilled marinated duck and have low thresholds.They are the main sources of aroma,mainly hexanal,nonanal,octanal,decaldehyde,heptaldehyde,trans-2-decenal,trans-2-octyl Enol,2,4-decadienal,and myristic aldehyde.Aldehydes gradually increased during storage.Although the relative content of hydrocarbon compounds is high,due to its high threshold value,it does not contribute much to the overall flavor of duck meat.It tends to increase and then decrease during storage.The relative content of acid compounds is second only to aldehydes and hydrocarbons because of its The threshold is high,the flavor contribution is limited,and it first rises,then decreases and then rises during storage;alcohol compounds have a certain influence on the flavor of grilled marinated duck,and gradually decrease during storage;the relative content of esters and ketones is relatively low,In addition,fennel brain,eucalyptus olein,camphor,2-n-pentylfuran,2,3,5-trimethylpyrazine and other substances have been detected,which will have a certain effect on the flavor of grilled marinated duck.In general,with the extension of storage time,the freshness of grilled marinated duck decreased,the degree of fat oxidation increased,the sensory score decreased,melanin decreased,and the characteristic flavor became weak.Among them,the quality of grilled marinated duck remained better within 2 months The subsequent deterioration was significantly accelerated.Therefore,the optimal storage time for grilled marinated duck is 2 months.(2)The best extraction process for grilled marinated duck skin was optimized by single factor test and orthogonal test: ethanol volume fraction 5%,material-liquid ratio 1:40,extraction time 4h,extraction temperature 60 ?;The extracted melanoids have a certain antioxidant capacity(DPPH · removal ability is 55.30%,reducing power is 35.49%,· OH ability is 22.65%),and it has a positive correlation with the concentration;with the storage time extending,the grilled marinated duck The content of melanoidoids in duck skin first increased and then decreased,and the content was the highest during storage for one month.The test showed that light,temperature,pH,and reducing agent(Na2SO3)all have certain effects on the stability of melanoidins.The stability of melanin in duck skin delays the deterioration of color and luster.Avoid light,reduce storage temperature,adjust pH to neutral or weak alkaline,and add appropriate reducing agents.(3)Antioxidants(tea polyphenols,phytic acid)and sodium nitrite have significant effects on the storage quality of brined duck legs.During storage,the pH of grilled marinated duck legs in each group gradually decreased;volatile basic nitrogen(TVB-N),acid value(AV),peroxide value(POV),and thiobarbituric acid value(TBA)gradually increased.;The melanoid content in the control group gradually decreased,and in other test groups,the melanoid content increased slightly and then gradually decreased;the scores of color,smell,taste and tenderness showed a downward trend overall.Compared with the blank control group,the addition of tea polyphenols,phytic acid,and sodium nitrite treatment can effectively inhibit the change trend of each measurement index,and the inhibitory effect is enhanced with the increase of the addition amount.Therefore,tea polyphenols,phytic acid and sodium nitrite can all be used to delay the quality deterioration during the storage of brined duck legs and extend the shelf life.