Effects of Different Curing Methods on the Curing Rate and Quality of Duck Meat

doi:10.7506/spkx1002-6630-20190603-016

Abstract

Abstract: In order to shorten the curing time, reduce the production cost, improve the product quality and guide rapid curing of duck meat, we examined the effects of normal pressure curing (control group), vacuum tumbling curing and variable pressure static curing on the curing rate and quality of duck meat. The results showed that vacuum tumbling curing significantly increased the curing rate (P < 0.05) as compared to two other curing methods, which did not significantly differ from each other. After vacuum tumbling curing for 2 h, brightness (L*) significantly increased (P < 0.05), and redness (a*) and yellowness (b*) significantly decreased (P < 0.05), suggesting improved color. Shear force and hardness were significantly reduced (P < 0.05), and meat tenderness was improved. However, at this time, vacuum tumbling curing resulted in a significantly higher cooking loss (P < 0.05) than did the other curing methods. Variable pressure static curing for 4 h gave the lowest chewiness, cohesiveness and resilience, and there was no significant difference in other quality attributes as compared with normal pressure curing for 6 h (P > 0.05). Low field nuclear magnetic resonance (NMR) results showed that curing for 8 h with vacuum tumbling significantly reduced the transverse relaxation time of immobile water (P < 0.05), and the difference between variable pressure static curing and atmospheric pressure curing was not significant (P > 0.05). The maximum peak area percentage of immobile water occurred after 2 h for vacuum tumbling curing, 6 h for variable pressure static curing, and 6 h for normal pressure curing. To sum up, the best curing time was less than 2 h for vacuum tumbling curing, 4 h for variable pressure static curing and 6 h for normal pressure curing. Vacuum tumbling curing for an appropriate period of time could effectively improve the meat tenderness, shorten the curing time and reduce the production cost.

Key words: duck meat, vacuum tumbling curing, variable pressure static curing, curing rate;?moisture distribution

CLC Number:

TS251.5

CHEN Xing, SHEN Qingwu, LUO Jie. Effects of Different Curing Methods on the Curing Rate and Quality of Duck Meat[J]. FOOD SCIENCE, 2020, 41(12): 7-13.

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Effects of Different Curing Methods on the Curing Rate and Quality of Duck Meat

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