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

文献类型： 外文期刊

作者： Wang, Daoying 1 ; Zhang, Muhan 1 ; Xu, Weimin 1 ; Bian, Huan 1 ; Liu, Fang 1 ; Geng, Zhiming 1 ; Zhu, Yongzhi 1 ; Xu, Xin 1 ;

作者机构： 1.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Jiangsu, Peoples R China

2.Nanjing Agr Univ, Minist Educ, Key Lab Meat Proc & Qual Control, Nanjing 210095, Jiangsu, Peoples R China

关键词： chemical-physical index;dry-cured duck;microstructure;processing;traditional

期刊名称：JOURNAL OF POULTRY SCIENCE （ 影响因子：1.425； 五年影响因子：1.25 ）

ISSN：

年卷期：

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收录情况： SCI

摘要： 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.

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