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| Effects of Ultrasound-Aided Pressure Swing Tumbling on the Eating Quality of Duck |
| YU Linhong, SUN Jingxin*, LI Peng, FENG Ting |
| College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China |
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Abstract Effects of ultrasound-aided pressure swing tumbling on the eating quality of duck were studied in this
investigation. After the removal of tendons, frozen duck breast ((100 ± 1) g, 5 cm × 5 cm × 4 cm) were divided into two
groups at random for vacuum tumbling (VT) or ultrasound-aided pressure swing tumbling (PST). After tumbling, the meat
color, shear force, salt-absorbing capacity and cooking loss were determined. The results showed that there were significant
differences between PST and VT in the eating quality of duck. Compared with the VT group, L* value of the PST group
increased significantly (P < 0.05), a* value decreased significantly (P < 0.05) and b* value increased significantly (P < 0.05).
Cooking loss and shear force value of the PST group decreased significantly (P < 0.05). Salt-absorbing capacity increased
significantly (P < 0.05) reaching 35.91% after 100 min treatment. In addition, a significant decrease in hardness (P < 0.05),
and a significant increase in springiness and cohesiveness were observed (P < 0.05). Therefore, PST is superior to the
traditional VT method in improving the eating quality of duck.
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XU Jinhua, MAO Yuan, QIAO Lu, YANG Zhen, HU Xin, XU Xiaodong, JIA Fanghui, LI Jincheng, MU Yingchun. Comparative Analysis of Eating Quality and Nutritional Quality in Whiteleg Shrimp (Litopenaeus vannamei) from Three Aquaculture Environments[J]. Meat Research, 2026, 40(4): 1-8. |
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