Duck meat quality detection method

Abstract

The invention belongs to the technical field of duck meat quality detection, and discloses a duck meat quality detection method which comprises the following steps: selecting materials; pretreating asample; measuring edible quality indexes; determining conventional nutritional quality indexes; respectively carrying out amino acid determination and fatty acid determination; and carrying out data processing. The eating quality, the conventional nutritional quality, the inorganic salt content, the amino acid content and the fatty acid content of Zhijiang duck raw material meat are detected and analyzed, and main component comparison analysis is performed on the detected data and similar indexes of Liancheng white ducks and Sansui ducks to find that the Zhijiang duck meat is rich in nutritionand fresh and delicious in meat quality; the Zhijiang duck meat has the characteristics of high water content, low fat, high protein and the like. The method provides a reference basis for the popularization of Zhijiang ducks as regional meat brands, provides a basis for the processing of meat products, has a great advantage for the development of meat regional brands with Hunan regional characteristics if the production is expanded and the popularization degree is increased, and the economic effect of enterprises can be enhanced.

Description

technical field [0001] The invention belongs to the technical field of duck meat quality detection, in particular to a method for detecting duck meat quality. Background technique [0002] At present, with the improvement of people's living standards, more and more people gradually pay attention to the rationality of dietary structure, and have higher requirements for the quality of the food they ingest, especially for the nutritional quality of meat products. Now what people are pursuing is not only meat, but healthy, safe and scientific meat eating. On the premise of ensuring the quality, hygiene and nutrition, the original taste of meat should be maintained. As an important role on people's daily dining tables, duck meat is an indispensable and excellent food. Among the common meats currently eaten, duck meat is delicious, delicate in texture, rich in protein and moderate in fat content, and is easily digested and absorbed by the human body. At present, there are more a...

AI Technical Summary

Problems solved by technology

[0007] (1) There are few existing meat duck deep-processing enterprises, most of which are small in scale, poor in processing equipment, relatively deficient in technology, single in product category, and few in industrialized production of leisure food

[0008] (2) The existing duck meat processing methods are still mainly based on traditional stewed sauce products and small-scale traditional manual small workshop production, which will inevitably lead to a large amount of raw materials that cannot be consumed, and the sales of duck farmers present certain difficulties. Restricting the Sustainable Development of Duck Industry

[0010] (1) The quality of duck meat is uneven. If it fails to meet the animal welfare standards of developed countries, it will seriously affect the export trade of duck meat products in my country and limit the further development of related enterprises.

[0011] (2) Due to the small scale of the enterprise, the feeding conditions of ducks cannot be guaranteed. During the breeding process, duck meat is rich in nutrients and high in water content, which is easy to become a good carrier for microbial reproduction and growth. Microbial pollution will reduce the risk of meat duck products. shelf life and quality

[0012] (3) During the breeding process, in order to reduce the occurrence of diseases, the ducks are more or less fed with medicines. The medicines not only accumulate in the duck meat products, endangering the health of the eaters, but also enter nature through feces and urine. cause environmental pollution

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