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| Influence of Liquid Smoking Processes on the Quality and Flavor Characteristics of Cured Duck Legs |
| TONG Ziyan, LIU Zexing, LIU Bo, QUAN Wei, ZHOU Lei, LOU Aihua, LIU Yan, LUO Chao, SHEN Qingwu |
| 1. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; 2. Hunan Ku Shan Village Ecological Agriculture Co. Ltd., Yiyang 413000, China; 3. Huaihua Academy of Agricultural Sciences, Huaihua 418000, China |
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Abstract This study compared the effects of different liquid smoking processes (tumbling, spraying and soaking) on the quality of cured duck legs. Furthermore, it conducted a comparative analysis of the quality and flavor characteristics of tumbled cured duck legs and traditional cured duck legs using high-performance liquid chromatography, an electronic nose, an electronic tongue, and gas chromatography-mass spectrometry techniques. The findings indicated that cured duck legs produced by the tumbling process had a higher redness value, moderate hardness, and a higher moisture content of 60.41%. However, the cooking loss rate was higher than that of cured duck legs produced by the soaking method, and the water holding capacity was poor. Both the tumbling and soaking processes contributed to improving the quality of cured duck legs, and no benzo[a]pyrene was detected in the resulting products, ensuring their safety for consumption. Compared with traditional smoked duck legs from Jiangxi and Hunan regions, tumbled cured duck legs had higher lightness and redness and lower yellowness, exhibiting better color. The hardness, elasticity and chewiness of tumbled cured duck legs were relatively high at 5 444.22 g, 0.62 mm and 1 785.14 g respectively, showing favorable textural characteristics. In addition, the total amount of free amino acids, particularly sweet amino acids, in tumbled cured duck legs was significantly higher than that of traditional cured duck legs in different regions (P < 0.05, except for Xiangxi, Hunan province). Meanwhile, characteristic flavor compounds, mainly including phenols, ketones, and alkenes, were well preserved. Methyl guaiacol and D-limonene were identified as key volatile flavor compounds in tumbled cured duck legs, and their contents were significantly higher than those in traditional cured duck legs. In summary, cured leg ducks produced by the tumbling process have superior quality and flavor.
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2026, Vol. 40 
