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Medicated type duck soup processing technology research and product development

Author: XieChengZuo
Tutor: XuWeiMin
School: Yangzhou University
Course: Food Engineering
Keywords: Postmortem aging time Nutritional evaluation Process parameter Shelf life Old duck pot
CLC: TS972.125.2
Type: Master's thesis
Year: 2013
Downloads: 30
Quote: 0
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Abstract


Pod foods have a long history, and this kind of food is a widely favorite Chinese food. Wax gourd duck pot are widespread China with it’s eliminate fatigue and nourishing effects. At present, production locations of wax gourd duck pot are mainly in homes and restaurants, and the processing method is also a traditional craft-based. So there will be some differences in different production areas. Therefore, for the duck pot industrial production can be achieved in the future, a series of experiments from choosing the processing time after the duck post-mortem, raw material selection, and product processing to product shelf life were carried out. The contents and results are as follows:1. Jinling black-billed ducks, Jinding duck and Cherry Valley duck are selected as the experimental materials. The process of postmortem aging of duck meat was analyzed comprehensively for choosing the processing time in the duck post-mortem. Through tracked changes of pH, shear force values, cook loss and MFI of Jinding Duck, Jinling Black Month Duck and Cherry Valley Duck during postmortem aging. The result showed that all of three species of ducks in2h after postmortem rEached the ultimate pH, the maximum of shear force value and the maximum of cook loss. The shear force values of Jinding Duck samples tends to a constant in8h after postmortem, the MFI of them exceeded100%in6h after postmortem and tends to a constant in10h after postmortem, the cook loss of them also tends to a constant in10h after postmortem. The shear force values of Jinling Black Duck samples tends to a constant in4h after postmortem, the MFI of them exceeded100%in4h after postmortem and tends to a constant in6h after postmortem, the cook loss of them also tends to a constant in5h after postmortem. The shear force values of Cherry Valley Duck samples tends to a constant in4h after postmortem, the MFI of them exceeded100%and tends to a constant in8h after postmortem, the cook loss of them also tends to a constant in8h after postmortem. Therefore, duck meat rigor mortis was highest at2h after postmortem. The aging time of the brisket of Jinding Duck is8~10h. The aging time of the brisket of Jinling Black Duck is4-6h. The aging time of the brisket of Cherry Valley Duck is4~8h.2. Jinling black-billed ducks, Jinding duck and Cherry Valley duck are selected as the experimental materials. The amino acid and fatty acid composition and content of these three varieties ducks were compared, and the difference in nutritional value and eating quality of three varieties ducks were analyzed. The experimental results provide a reference for the best raw materials selection of wax gourd old duck pot. The content of total amino acids in Jinding Duck investigated is377.36mg/g, significantly (p<0.05) higher than Cherry Valley Duck’s340.76mg/g and Jinling Black Duck’s349.59mg/g. The essential amino acids, flavor amino acids and pharmacodynamics amino acids of Jinding Duck are significantly (p<0.05) higher than Cherry Valley Duck’s and Jinling Black Duck’s, but there is no significant difference between Cherry Valley Duck’s and Jinling Black Duck’s. The EAA/TAA values of three species of ducks’ brisket are all about40%. The SRC from high to low is Jinling Black Duck, Jinding Duck and Cherry Valley Duck. The results show Jinding Duck is better than Cherry Valley Duck and Jinling Black Duck in flavor amino acids and pharmacodynamics amino acids, but the amino acid ratio of Jinling Black Duck is the most balanced, the next is Jinding Duck and Cherry Valley Duck is worst. The palmitic acid of Cherry Valley Duck is significantly (p<0.05) lower than Jinding Duck and Jinling Black Duck. The oleic acid of Jinding Duck is significantly (p<0.05) higher than Cherry Valley Duck and Jinling Black Duck. The ω-6PUFAs/ω-3PUFAs value of Cherry Valley Duck, Jinding Duck and Jinling Black Duck is8.54,6.39and2.32respectively, so the ratios of Jinding Duck and Jinling Black Duck are more reasonable. In summary, the most suitable variety for soup material is Jinding Duck.3. Jinding duck and wax gourd was selected as the experimental materials for making soup. A single factor experiment by controlling the ratio of water to meat, meat to melon, and the time of small fire to simmer were took. The assessment of product quality was based on sensory score, and the follow-up study used response surface methodology to optimize melon duck pot production. The results show that: With increasing the ratio of water to meat, the sensory score is higher first and then lower, it reaches its maximum when the ratio of water to meat is2.5:1. With the increasing of the ratio of meat to melon, the sensory score is higher first and then lower, it reached its maximum when the ratio of meat to melon is1.5:1. With the increasing in the time of a small fire to simmer, the sensory score rapidly rises first, at2h the value get to the highest, then declined slowly. The medicated duck pot optimal parameters from the response surface optimization are1.6(the ratio of meat to melon),2.4(the ratio of water to mEat),130min (the time of small fire to simmer). Under these conditions, the predicted sensory score was89.66, and the actual sensory score is89.45. The validation experiments show that the color, aroma and flavor of melon duck pot under the optimal conditions could achieve high value. Thus, the test results can be used as the basic processing conditions of the industrial production.4. In order to obtain the shelf life of medicated old duck pot at room temperature(25℃), the sterilization temperature was selected first, then accelerated shelf life test was tested after sterilizing with the optimal sterilization temperature by combination of sensory evaluation, and one order chemical reaction kinetic equation according to TBA value was established. The results show that the best sterilization temperature is121℃and there had a highly significant correlation between sensory evaluation and TBA values, the correlation coefficient of reaction kinetic equation is greater than0.99. The shelf life of the package of duck, soup and oil is respectively301days,282days and213days respectively at room temperature calculated by the kinetic equation. So the shelf life of medicated old duck soup is213days at room temperature.

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