Changes in Chemical-Physical Index and Microstructure During Dry-cured Duck Processing

Abstract

Dry-cured duck is a high quality meat product processed by the traditional dry-curing procedure. The objective of this paper was to study the physical-chemical parameters and microstructure of the duck muscle during the manufacturing process. Thirty six ducks were used in this study and samples were taken after dry salting, marinating, piling, and drying for 6 days and 12 days. The increase in NaCl, TBA, protein, fat, and shear force were observed whereas water, cooking loss, L*, a*, b* and myofiber diameter decreased during the whole process. It showed the quality parameters such as NaCl, TBA, shear force and water were strongly correlated and associated with the microstructural changes of the muscles.

The effect of adenosine 5′‐monophosphate (AMP) on tenderness, microstructure and chemical–physical index of duck breast meat

“…Water content was determined following the International Organization for Standardization (ISO) recommended method 1442 (ISO, 1997) …”

“…After cooking, the breast fillets were cooled in tap water to an internal temperature of room temperature, then wiped with paper to remove excess water and weighed immediately. Cooking loss was calculated as: cooking loss (%) = [(raw weight − cooked weight) / raw weight] × 100 …”

Optimization of Flavourzyme Hydrolysis Condition for the Preparation of Antioxidant Peptides from Duck Meat using Response Surface Methodology

“…Moreover, duck meat and its products have gained increased consumer interest since it is recommended to reduce the intake of red meat, which has been related to cardiovascular disease (Adzitey et al 2012;Witak, 2008;Zou et al 2017b). The consumption of duck meat and its products has increased about twofold in China between 2000 and 2011 (Wang et al 2013;Wang et al 2016;Wang et al 2014). Therefore, the development of new products, preferentially containing antioxidant peptides, is necessary.…”

Optimization of the Tenderization of Duck Breast Meat by Adenosine 5′-Monophosphate (AMP) using Response Surface Methodology

“…In Nanjing city alone, about thirty million ducks are consumed annually, and the consumption is still increasing Wang et al, 2014b). How to control duck meat tenderness during storage and processing is extremely important since the hardening of the muscle during the processing of duck products severely affect their quality and palatability (Li et al, 2013).…”

“…Traditional Chinese duck meat products, such as water-boiled salted duck are well accepted by consumers in China and Southeast Asia due to their delicate flavor and tenderness ( Xu et al , 2008 ). In Nanjing city alone, about thirty million ducks are consumed annually, and the consumption is still increasing ( Wang et al , 2013 ; Wang et al , 2014b ). How to control duck meat tenderness during storage and processing is extremely important since the hardening of the muscle during the processing of duck products severely affect their quality and palatability ( Li et al , 2013 ).…”