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| Intensified High-temperature Air Drying for Ripening of Sauced Duck and Its Effect on Lipid Oxidation and Sensory Quality |
| JING Jing-jing，ZHANG Jian-hao，PAN Dao-dong |
| 1. National Central of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Ministry of
Education, Key Laboratory of Agriculture and Animal Processing and Quality Control, Ministry of Agriculture, College of Food Science
and Technology, Nanjing Agricultural University, Nanjing 210095, China；2. Faculty of Life Science and Biotechnology,
Ningbo University, Ningbo 315211, China |
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Abstract In the present study, sheldrake meat was cured and air-dried to make sauced duck. During the process, lipoxygenase （LOX） activity and the lipid oxidation indicators thiobarbituric acid reactive substances （TBARS） and peroxidation value （POV） were analyzed to deal with the effect of intensified high-temperature air drying on lipid oxidation. Moreover, an L9（3^4） orthogonal array design involving curing salt amount and air-drying temperature and time was used to optimize the air drying of sauced duck. After high-temperature air drying （at 50 ℃ for 1 h）, LOX activity was increased by 51.32% in sauced duck when compared with the control. POV reached its maximum 0.20 g/100 g of fat after 20 h of air drying and the highest TBARS was observed after 40 h, which exhibited an increase of 25.00% and 12.50%. respectively. After the completion of air drying, the POV and TBARs of sauced duck were decreased by 15.38% and 14.29% in comparison with the control, respectively. The optimized air drying process of sauced duck involved wet curing with 9% salt, intensified high-temperature air drying at 50 ℃ for 1 h and air drying at 24-28-32℃ for 60 h.
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2011, Vol. 25 
