| Sauce and stewed products are the mainstream products of traditional meat products in china.The output value has exceeded 100 billion.At present,the processing of sauces and stewed products in china is still dominated by traditional stewed products that completely rely on the experience of workers.The product yield is low,and the quality stability is poor.It is difficult to achieve standardization production.It is also difficult to achieve the standardization production.Hence,it is of great significance to realize the standardized production of brine products,and to improve the product yield and quality stability by using standardized brine with clear composition of the main ingredient of spices,instead of the traditional brine which completely relies on workers’experience.In this study,the solid spices were replaced by the brine spice extracts.Based on the clarification of the effects of the three kinds of spice extracts on the quality of marinated duck legs,the main ingredients of the spices were used to optimize the stewed duck legs,and the influence mechanism of the main components of three spices on the quality of braised duck leg was preliminarily explained.The main research contents and results are as follows:（1）The marinating process of stewed duck leg in sauce was optimized based on the three commonly used marinated spice extracts of pepper,Zanthoxylum bungeanum and star anise.In this study,the ratio of extract to duck meat,the time point of addition,and the mass ratio of extract to brine were used as single factors,and response surface experiments were used to optimize the marinating process for braised duck legs.The pepper extract is added at the 7th minute of marinating,and the meat ratio is 20 m L/100g,the mass ratio of extract to brine is 1:5;the Zanthoxylum bungeanum extract is added at the 10th minute of braising,the ratio of extract to duck meat is 8 m L/100g,and the mass ratio of extract to brine is 1:25;the star anise extract is added at the 15th minute of braising,the ratio of extract to duck meat is 4 m L/100g,and the mass ratio of extract to brine is 9:250,and the highest sensory scores of braised duck legs under the three additive processes were 92.50,89.50,87.80,respectively.Studies have shown that there is no significant difference in sensory quality between the stewed duck legs prepared based on the spice extract and the traditional stewed duck legs,and the real-time control of the three spices’main components in the stewed soup and the online monitoring of product quality can be preliminarily realized.（2）The effects of three commonly used braised spice extracts of pepper,Zanthoxylum bungeanum and star anise on the quality of braised duck legs in sauce was clarified,and changes in product sensory quality and physical and chemical quality during the marinating process were detected and analyzed.The spice extract was used to instead of solid spice,and when it was marinated for 45 minutes,the capsaicin and dihydrocapsaicin in the stewed soup were reduced by 28.57%and 44.12%,the content ofβ-sanshool in the stewed soup was reduced by 34.55%and the proportion of shikimic acid in the soup was reduced by 36.36%respectively,compared with the group without the spice extract,the color,tenderness and flavor of braised duck legs prepared by adding three kinds of spice extracts have been significantly improved,at the same time,the relative content of total protein,crude fat and water in braised duck legs has also been significantly increased,and the cooking loss has also been significantly reduced.This study showed that the extracts of pepper,Zanthoxylum bungeanum and star anise could effectively increase the redness of the stewed duck legs,enhance the flavor and tenderness of the stewed duck legs,and avoid the loss of a large amount of nutritional components of the stewed duck legs,thereby improving the quality of the stewed duck legs.（3）The effect mechanism of three commonly used braised spice extracts of pepper,Zanthoxylum bungeanum and star anise on the quality of braised duck legs were preliminarily explained.This study adopted multi-spectral analysis,gas chromatography-mass spectrometry analysis,liquid chromatography analysis,differential scanning caloric analysis,low-field nuclear magnetic resonance analysis and other technical means,explored the changes in the structure of myofibril protein and myoglobin,the degree of fat oxidation and the distribution of water in the stewed duck legs.Compared with the blank group,when the mass ratios of the main components of pepper,Zanthoxylum bungeanum and star anise to myofibril protein were 1:500,1:10000,and1:50000,the main ingredients of the three spices have strong antioxidant capacity and when the marinating was over,the degradation degree of the myofibril protein and amino acid were significantly decreased,carbonyl content were decreased by 59.84%,57.96%,74.20%,respectively;sulfhydryl content were increased by 33.55%,32.16%,73.56%,respectively;the proportion of random coil structure were decreased by 44.48%,36.95%,66.23%,respectively;and surface hydrophobicity index and particle size are also significantly reduced（P<0.05）.When the mass ratios of the main components of pepper,Zanthoxylum bungeanum and star anise to myoglobin were 1:100,7:10000,and 1:10000,the main ingredients of the three spices have strong antioxidant capacity and when the marinating was over,the degradation degree of myoglobin amino acid decreased significantly;carbonyl content of myoglobin were reduced by 43.40%,51.05%,and59.81%,respectively;sulfhydryl content were increased by 188%,142.14%,and 364%,respectively;proportion of the random coil structure were reduced by 23.10%,18.47%,12.57%,respectively;and surface hydrophobicity and particle size also were decreased significantly（P<0.05）.When the mass ratio of the main components of pepper to the crude fat was 1:2000,3:20000,1:20000,and the heat treatment for 45 min,the fat pov value and TBARS value of the braised duck leg were significantly decreased.When the mass ratios of the main components of pepper,Zanthoxylum bungeanum and star anise to duck legs were 1:2000,1:45000,1:227000,and the soaking treatment for 45 min,A21and T21were both significantly increased.In conclusion,the main components of pepper,Zanthoxylum bungeanum and star anise can improve the tenderness and flavor of stewed duck legs by inhibiting myofibril protein degeneration and oxidative damage and the oxidative degradation of myoglobin in the duck meat,and then improve the color of stewed duck legs,as well as inhibiting fat oxidation and water loss to increase the nutrient content of braised duck legs. |
