FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (13): 101-104.doi: 10.7506/spkx1002-6630-200913023

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Changes of Main Components of Old Brine Used in Production of Water-boiled Salted Duck and Determination of Safety Indexes before and after Rebrining

DU Lei1，XIE Wei1，XU Xing-lian1，ZHOU Guang-hong1,*，TAO Ming-cai2，WANG Jin2   

  1. 1. Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural
    University, Nanjing 210095, China；2. Guihua Duck Group, Nanjing 210006, China
  • Received:2008-09-27 Revised:2009-01-18 Online:2009-07-01 Published:2010-12-29
  • Contact: ZHOU Guang-hong E-mail:ghzhou@njau.edu.cn

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Abstract:

The aim of this study was to analyze the main components, safe indexes and changes of old brine before and after rebrining. Results showed that the old brine possessed higher pH and contents of water, total sugar, crude protein and ash after rebrining while the contents of salt and crude fat before rebrining significantly decreased (p ＜ 0.05). Significant differences were observed in pH and crude protein content before and after rebrining. However, no pronounced effects of rebrining were found on the safety indexes such as total microorganism count, nitrite content, TBA value and POV value. The values of the four safety indexes were far lower than their lowest limit stipulated in Chinese national food hygiene standards. Besides having no adverse effects on health, old brine is therefore very favorable to the characteristic flavour of water-boiled salted duck.

Key words: rebrining, old brine, main components, safety indexes

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