Effects of bromelain on the quality of smoked salted duck

Abstract

Nowadays, many cured meat products are produced from different raw materials and under different processing conditions (Lorenzo et al., 2008;Toldra, 2006). During the processing of cured meat products, chemical and biochemical changes lead to produce a large number of volatile compounds which contribute to their characteristic flavor (Shi et al., 2021). Smoked salted duck is one of the Chinese traditional cured meat products which are largely favored by consumers in China due to its unique flavor (Li et al., 2011).Traditionally, the smoked salted duck is produced by marination and slowly air-dried process and then is matured under natural conditions at 4-10℃ for approximately one month (Luo et al., 2008).Therefore, as to shorten the production cycle, high temperature (45-60℃) is generally used instead of natural air drying in modern factories . However, the efficiency of endogenous enzymes in duck meat is easily inhibited at high temperature (Perez-Santaescolastica et al., 2018), which reduces the degree of protein hydrolysis, and thus induces flavor deficiency and tough texture (Feng et al., 2014). In addition, the lipid and protein oxidation in dried cured meat products would be accelerated at high temperatures leading to the deteriorated flavor (Dominguez et al., 2019;

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“…Using the bromelain enzyme's hydrolytic capabilities to generate flavoring compounds, some approaches have been performed by applying this enzyme directly to enhance the flavor of an entire piece of meat instead of using it as a substrate for obtaining isolated flavorings (Ye et al., 2021). In this case, authors tested smoked salted ducks with different bromelain dosages, and the results revealed, thanks to electronic tongue detection beyond other analysis, that there were significant improvements in the umami, saltiness, and richness of the whole smoked salted duck, but at the same time it was effectively assessed the reduction of the bitterness when applying 900 U/g of bromelain.…”