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| Influence of Ultra-High Pressure Processing on Physicochemical Properties of Cooked Duck Meat |
| LI Xin, WANG Lan, WU Wenjin, ZU Xiaoyan, GENG Shengrong, LIAO Tao, XIONG Guangquan* |
| Hubei Innovation Center of Agricultural Science and Technology, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China |
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Abstract The influence of ultra-high pressure (UHP) processing on physicochemical properties (color, texture and
thiobarbituric acid (TBA) value) of cooked duck meat was studied under varying conditions of pressure level, holding time,
and water temperature. Results showed that L* value increased, while a* value decreased with increasing either pressure and
holding time; however, b* value had no obvious change. In addition, it was observed that the color did not change with water
temperature. Increasing pressure, holding time and water temperature resulted in increased hardness, viscosity and chewiness
of cooked duck meat, but did not significantly affect elasticity. Higher pressure (> 400 MPa) and water temperature (> 40 ℃)
accelerated lipid oxidation, resulting in significantly increased TBA value.
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