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| Effect of Different Processing and Storage Conditions on the Color and Crispness of Beijing Roast Duck Skin |
| QI Biao;QU Chao;GUO Ai-ju;CHEN Wen-hua |
| China Meat Research Centre, Beijing 100068, China |
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Abstract The effects of the concentration of maltose sprinkled onto duck carcasses and air-jet impingement roasting conditions
(temperature and time) on the color of Beijing roast duck skin were studied as well as the effects of storage temperature and
moisture content on the crispness. The results showed that all roasting temperature and time as well as maltose concentration
had significant effects on the color of roast duck skin. As the roasting temperature increased and roasting time was extended,
the brightness value L* decreased, whereas redness value a* and yellowness value b* increased. In the range of experimental
conditions investigated, maltose concentration of 12:1 (water/maltose ratio, m/m) and roasting at 190 ℃ for 45 min provided the
best color of roast duck skin. The crispness of roast duck skin was related to storage temperature and moisture content. When the
storage temperature was lower than the freezing point, the color of roast duck skin became lighter gradually, and the crispness
reduced. The higher the moisture content, the crispness of roast duck skin got worse.
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2013, Vol. 27 
