Study On The Migration Law Of Main Components And Quality Maintenance Of Spices In Marinated Duck Products

As a leisure specialty food,marinated duck products have some problems,such as uneven product quality,unstable flavor and color,and difficult to maintain the quality during storage.In this paper,three kinds of duck by-products,duck gizzard,duck neck and duck wing,were used as the main raw materials,and the brine formula of sauce marinated duck products was optimized by comprehensive use of optimization test and chromatographic detection technology.The migration law of the main flavor components of spices in the brine process and brine batch was explored.Finally,edible coating was selected to keep the sauce marinated duck products fresh,and finally the sauce marinated duck products with stable flavor were made,it provides a theoretical basis for prolonging the shelf life of pickled duck products.The main research contents and conclusions are as follows:(1)The single factor and response surface optimization experiment of the marinated duck product formula showed that the marinated duck gizzard formula with better quality was as follows: 1.56% pepper,1.46% pepper,0.3% cinnamon,3.0% salt,2.0% soy sauce and 2.0% white granulated sugar;The formula of marinated duck neck with sauce is as follows: 1.10% pepper,0.9% pepper,0.3% cinnamon,2.56%salt,2.0% soy sauce and 1.5% white granulated sugar;The formula of marinated duck wings with sauce is as follows: 1.12% pepper,0.9% pepper,0.3% cinnamon,2.57%salt,2.0% soy sauce and 1.5% white granulated sugar.At this time,the sensory scores were 8.79,9.27 and 9.30 respectively.(2)Three kinds of marinated duck products,duck gizzard,duck neck and duck wing,were quantitatively detected by fluorescence spectroscopy and high performance liquid chromatography.The contents of capsaicin,capsaicin and attachment and migration of ?-zanthoxylin and cinnamaldehyde.The results showed that the migration rates of capsaicin from brine to duck gizzard,duck neck and duck wing meat were 55.5%,57.1% and 72.9% respectively;The migration rates of?-zanthoxylin were 27.7%,26.17% and 28.09%,respectively;The migration rates of cinnamaldehyde were 6.6%,8.1% and 9.1%,respectively.The migration rates of capsaicin from brine to duck gizzard,duck neck and duck wing meat were 2%,1.7%and 2% respectively.After the stewing,the capsaicin content of duck gizzard,duck neck and duck wing reached the highest when they were simmered for 15 minutes,15 minutes and 20 minutes respectively.There was no significant effect on the migration of ?-zanthoxylin and cinnamaldehyde.Finally,in order to maintain the stability of each batch of brine,153.6 ?g capsaicin should be added to the brine of duck neck group and duck wing group after the completion of the first batch of brine and add124 mg Cinnamaldehyde to each group of brine.After the second batch of brine is finished,309.6 ?g capsaicin shall be added to each group of brine and add 145.6 mg cinnamaldehyde again.There was no significant difference in the content of?-zanthoxylin attached to duck meat in each batch(P > 0.05).Therefore,the same batch of brine was continuously marinated for three times without adding it to the brine?-zanthoxylin.(3)CS coating solution and CS/Nisin/?-PLHCL compound coating solution were prepared by ultrasonic method was applied to the fresh preservation of marinated duck products.The study on physical and chemical indexes,total bacterial count and sensory score during storage showed that the TBARS value,TVB-N value,hardness,L* value and total bacterial count of the three duck products gradually increased,the a* value and sensory score gradually decreased,the p H value first decreased and then increased,and the b* value did not change significantly.During storage,the physical and chemical indexes,the total number of colonies and sensory scores of the coating group were better than those of the control group,among which CS/Nisin/?-PLHCL group was better than CS group.To sum up,CS/Nisin/?-PLHCL coating group extended the shelf life of marinated duck gizzards by 3 days,and the shelf life of marinated duck neck and marinated duck wings by 4 days.