Abstract:

For the purpose of accelerating salt pickling of duck breast meat, high pressure technique was adopted. The effects of pressure (0.1－300 MPa) treatment on equilibrium time of NaCl and physical-chemical properties such as NaCl content, pH value, shear force and ultrastructure of duck breast meat were evaluated during salt pickling. Results showed that high pressure treatment could distinctly shorten the equilibrium time of NaCl, and with the 150 MPa pressure treatment, duck breast meat showed the fastest pickling speed; the combination of pickling and high pressure treatment resulted in the decrease of shear force of duck breast meat and the breaking of myofibrils, but pH value almost had no change. In conclusion, high pressure treatment can accelerate the process of salt pickling and alter the quality of duck breast meat.

Key words: high pressure, duck breast meat, salt pickling