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| Effect of Different Thawing Methods on the Quality of Duck Meat |
| ZHANG Fan1, FAN Yuanjing1,*, LIU Peizhi2, WANG Minghe2, GENG Baoyu1, MENG Jing1, GONG Tao1 |
1.School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China;
2. Liulang Food Co. Ltd., Xuancheng 242000, China |
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Abstract This work studied the effect of different thawing methods (refrigerator thawing at 4 ℃, air thawing at
25 ℃, water thawing without packaging at 25 ℃, and water thawing with packaging at 15, 25, 35 or 45 ℃) on the quality
attributes of frozen duck meat such as thawing loss, cooking loss, pH value, thiobarbituric acid (TBA) value, color, texture and
protein solubility. The results showed that frozen duck meat had the lowest thawing loss when it was thawed at 4 ℃ condition
(P < 0.05). Water thawing without packaging at 25 ℃ gave the highest TBA value (P < 0.05) and simultaneously the lowest
hardness (P < 0.05). For water thawing with packaging, the pH of duck meat gradually increased with increasing thawing
temperature, but its total protein solubility declined. These findings indicated that thawing temperature and packaging had great
impacts on the quality of duck breast meat, and thawing without packaging and warm water thawing both had adverse effects.
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