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| Influence of Pre-Treatment Methods on the Quality of Refrigerated Duck Meat |
| ZHANG Yi, LEI Feifei, OUYANG Heyi, WANG Hongxun, AI Youwei, HOU Wenfu |
| 1.School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; 2.Hubei Xiaohu-Duck Food Co. Ltd., Jingzhou 434000, China; 3.Fresh Food Engineering and Technology Research Center of Hubei Province, Wuhan 430023, China; 4.School of Biological and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan 430023, China |
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Abstract This work was undertaken in order to explore the effect of different pre-treatments including precooling, decontamination and segmentation on the quality of refrigerated duck meat and to determine the differences in the eating quality of meat from different parts of ducks. Color, texture, muscle fiber structure, taste and sensory evaluation were analyzed as indicators of meat quality. The results showed that duck meat precooled by ice water had better tenderness and intact muscle fiber structure, and maintained the original quality of fresh duck meat. Under the following conditions: 0 ℃ decontaminant temperature, 1:6 solid-to-liquid ratio, and sequential acid electrolyzed water and aqueous ClO2 soaking for 5 min either, the highest decontamination efficiency was obtained. The eating quality of different parts was distinct. Duck thigh meat was high in protein and low in fat and its overall taste quality was better than duck breast meat and neck meat. Duck thigh meat had the best eating quality. The quality of duck blocks remained better than that of duck slices and shreds during storage.
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2020, Vol. 34 
