Effects Of Different Curing Methods On Protein And Fat Of Duck Meat

Curing is a common processing technology in the processing of meat products,which is prone to protein oxidation and lipid oxidation in the process of curing.Protein oxidation can reduce the sensory quality and nutritional value of meat,and even produce harmful substances such as canine uric acid,?-aminohexanedioic acid(AAA),which threaten human health.Lipid oxidation and lipolysis is one of the main sources of meat flavor,but excessive lipid oxidation can cause meat quality decline.In order to choose a safe and high-quality curing method,this paper uses frozen duck breast meat as raw material to compare the curing effects of different curing methods,to explore the effects of different curing methods on muscle protein structure and oxidation characteristics,and to study the lipid oxidation and lipolysis and volatile flavor compounds treated with different curing methods.This study provides a technical reference for understanding the advantages of different curing methods from the perspective of protein oxidation and flavor sensory quality.Moreover,it provides a theoretical basis for the application of vacuum tumbling curing and pulsed pressure salting technology in the deep processing of livestock and poultry meat products and the development of related equipment.The main results were as follows:(1)The curing effects of static brining(control),pulsed pressure salting and vacuum tumbling curing were studied with duck breast meat as raw material.By measuring salt content,water content,p H value,quality,moisture existence state and microstructure,it was found that vacuum tumbling curing method significantly shortened curing time,improved curing rate and improved product quality.The best curing time was less than 2 h for vacuum tumbling curing,4 h for variable pressure static curing and 6 h for normal pressure curing.(2)The effects of static brining(control),pulsed pressure salting and vacuum tumbling curing on protein oxidation and structural properties of duck breast meat were studied.The results showed that vacuum tumbling curing significantly(P<0.05)decreased carbonyl content,disulfide bond content,increased total sulfhydryl content and delayed protein oxidation.Moreover,vacuum tumbling curing significantly(P<0.05)decreased protein surface hydrophobicity,?-fold content,and significantly(P<0.05)increased ?-helix content and myosin dissociation.(3)The effects of static brining(control),pulsed pressure salting and vacuum tumbling curing on the hydrolysis and oxidation of duck breast lipid and volatile flavor substances were studied.The results showed that the TBARS value of acuum tumbling curing was significantly lower(P<0.05)than that of static brining and pulsed pressure salting,which delayed lipid oxidation.The determination of free fatty acids showed that there were 26 kinds of free fatty acids in vacuum tumbling curing,23 kinds in static brining and 19 kinds inpulsed pressure salting group.The total free fatty acids were 4526.32 mg/100 g DM in the vacuum tumbling curing group,3.30 times of the pulsed pressure salting group and 1.61 times of the static brining group.Therefore,vacuum tumbling curing significantly(P<0.05)increased the type and amount of free fatty acids,and promoted lipohydrolysis.The results of volatile flavor substances showed that the concentration of total alcohols,total aldehydes and total ketones,as well as the concentrations of off-flavor compounds 1-octen-3-ol and 1-hexanol in the vacuum tumbling curing decreased significantly(P<0.05).To sum up,vacuum tumbling curing can shorten curing time,improve product quality,delay protein oxidation,lipid oxidation,reduce off-flavor contributors 1-octene-3-ol and nhexanol,and finally improve meat safety and sensory quality.In conclusion,vacuum tumbling curing is superior over static brining and pulsed pressure salting.