Abstract:

The green manufacturing technology of poultry can reduce or eliminate the formation of substances harmful to
human health and the environment by directed Maillard Reaction through the optimization of formulation, reaction medium,
equipment and thermal field. In this study, the emission of airborne particulate matters (PM2.5) during roast duck processing,
product sensory quality and the concentrations of harmful substances in roast duck skins were compared between traditional
technology and green manufacturing technology. The roast duck produced using green manufacturing technology had
brighter color and better texture after high-temperature sterilization, the residual amount of benz(a)pyrene and the total
amount of 12 heterocyclic aromatic amine residues were no more than 1 μg/kg, and the mean level of airborne particulate
matters from green manufacturing technology was less than 200 μg/m3. By contrast, the mean level of airborne particulate
matters from traditional technology was more than 2 000 μg/m3, and the maximum detectable amounts of benz(a)pyrene and
12 heterocyclic aromatic amines in traditionally processed roast duck were 4.25 and 49.95 μg/kg, respectively.

Key words: roast duck, green manufacturing, airborne particulate matters, benz(a)pyrene, heterocyclic amine, quality