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| Optimization of Dynamic Variable Pressure Curing of Duck Carcass for Roast Duck |
| JIAO Dan, ZHANG Dequan, LIU Huan, WANG Zhenyu, HUI Teng |
| Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China |
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Abstract In an effort to improve the curing efficiency and the quality of roast duck and to facilitate the massive industrial production of traditional roast duck, the dynamic variable pressure curing of duck carcasses was optimized using one-factorat-a-time and orthogonal array design methods. The results showed that dynamic variable pressure curing significantly improved the marinade absorption rate of duck carcasses and the salt content of duck breast, and reduced the cooking loss and shearing force of duck breast meat compared with traditional wet curing. The optimal processing parameters were as follows: curing time 12 h, salt concentration 8.9 g/100 mL, vacuum pressure ?70 to ?80 kPa, and pulsation ratio 1.5. The as-prepared product had higher salt content, good tenderness and water-holding capacity, and lower cooking loss.
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2021, Vol. 35 
