关键词: 鸭胸肉, 调理制品, 滚揉, 工艺优化, 腌制

Abstract:

A three-level orthogonal array design was applied to optimize four vacuum tumbling parameters including tumbling
distance, marinade/meat ratio, tumbling speed and compound phosphate/meat ratio on marinade absorption, finished product yield
and lightness (L* value) for the development of a new prepared duck breast product. The optimum conditions for tumbling distance,
marinade/meat ratio, tumbling speed and compound phosphate/meat ratio were 3000 m, 30%, 9 r/min and 0.4%, respectively, and the
resulting prepared duck breast exhibited high marinade absorption (29.11%) and final product yield (98.55%) and good color acceptance.

Key words: duck breast fillets, prepared food products, tumbling, optimization, marination