Process for improving duck meat quality through composite deodorization

Abstract

According to the process for improving the duck meat quality through composite deodorization, the fishy smell of the duck meat is reduced through a chemical deodorization agent and physical starch adsorption, the flavor of the duck meat is guaranteed, and finally the meat quality and freshness of the duck meat are guaranteed through a refrigerant.

Description

Technical Field

[0001] The invention belongs to the field of duck meat processing, and particularly relates to a process for composite deodorization to improve duck meat quality. Background Art

[0002] Duck meat is one of the favorite meats of Chinese consumers, and its product types are also diversified. At present, the production and consumption areas of duck meat in my country are mainly concentrated in the middle and lower reaches of the Yangtze River, East China, and the southeast coast. Due to the differences in regional culture, many duck meat products with local characteristics have been produced, such as Beijing roast duck, Nanjing salted duck / pressed duck, Guangdong roast duck, and sauce duck. These duck meat products are mainly processed and produced with Cherry Valley duck as the main raw material. In the face of the increasing demand for duck meat, the deep processing industry of duck meat products has a very broad prospect.

[0003] Duck meat and its products have great development potential in the future. Compared with other meats, duck meat is deeply loved by consumers due to its unique flavor and rich nutritional value. However, the fishy smell of duck meat during processing, circulation and storage makes many people stop eating it. How to solve the fishy smell of duck has become an urgent problem to be solved in the duck meat industry today.

[0004] Studies have shown that the generation of duck meat odor is closely related to lipid oxidation. The formation of duck meat odor may be caused by the oxidative degradation of these lipid molecules. Therefore, how to inhibit the oxidation of duck meat lipid molecules is the research focus of the present invention.

[0005] Among them, natural polyphenol compounds, flavonoid compounds, organic acids, etc. all have good antioxidant properties and can be used in deodorizing agents. Pelargonidin chloride is an important anthocyanin pigment and belongs to anthraquinone compounds. Pelargonidin chloride is an orange-red crystalline powder, slightly soluble in water, soluble in ethanol and acetone. It is red under acidic conditions and blue-purple under alkaline conditions. Pelargonidin chloride is a cationic pigment with poor stability.

[0006] Pelargonidin 3-O-glucoside is the most representative compound among anthocyanins and has been found in a variety of fruits and vegetables. It can be used as a natural pigment in food processing, and can also be used as a natural antioxidant and functional food factor in the development of health foods. Compared with geranium pigments and other anthocyanins, pelargonidin 3-O-glucoside has a more stable structure and exhibits multiple functions in terms of biological activity.

[0007] Physical deodorization is to use the structure and characteristics of the deodorizer itself to remove the fishy smell from meat by adsorption, embedding, rinsing, and masking. It is widely used in the food industry because of its simple operation and low price. However, it has certain limitations because the deodorization effect is limited and it cannot remove the fishy substances essentially. The use of traditional physical, chemical, and biological methods for deodorization in a liquid environment is prone to cause problems such as nutritional loss, flavor deterioration, and residues of deodorized materials. At present, adsorption, embedding, and masking are often used to remove the smell of meat.

[0008] Adsorption treatment is a treatment that uses the accumulation of a certain component in the fluid on the porous solid surface or the absorption of molecules or ions in the surrounding medium by the solid surface. Among them, adsorbents such as activated carbon, zeolite, silica gel, activated alumina, etc. have a strong adsorption effect on fishy substances due to their rich loose porous structure and large specific surface area, but they are not selective. Starch is a potential solid-phase adsorption deodorization material with the characteristics of being green and economical, and can be modified to form a variety of flexible starches with selective adsorption.

[0009] Cryoprotectants are a series of food additives used to protect the quality and nutritional value of meat products during frozen storage. They can reduce the damage to muscle tissue caused by ice crystal formation, inhibit lipid oxidation and delay protein denaturation. Some functional groups on the surface of cryoprotectants can interact or bind with protein molecules, thereby enhancing protein hydration, preventing the loss of bound water, and further stabilizing the protein structure. At present, many researchers have successfully developed a variety of different types of cryoprotectants, such as sugars, carbohydrates, proteins, protein hydrolysates and polyphosphates. However, these cryoprotectants have various shortcomings, such as the natural sweetness of sugars and the high economic cost of protein hydrolysates. Therefore, it is of great theoretical and practical value to develop safe, green, economical and efficient new cryoprotectants and study their effects on the quality of meat products. Summary of the invention

[0010] The present invention discloses a composite deodorization process for improving the quality of duck meat, so as to solve the above and any potential problems in the prior art. In order to solve the above technical problems, the preparation method of the present invention is as follows:

[0011] The eviscerated duck meat and the deodorizing liquid are soaked in 30-40℃ for 20-50min in a mass ratio of 1:2, then stored at 4±1℃ for 7h, then reheated to 30-40℃ and soaked for 20-50min. After washing with clean water 1-2 times, the water is drained, 10-20% starch is added, and the mixture is evenly spread for flexible starch solid phase adsorption. After standing for 30-50min, the mixture is rinsed clean, 10-20% cryoprotectant is added, and the mixture is frozen for storage.

[0012] The deodorizing agent is 40-60 parts of 46% ethanol solution by mass, 10-20 parts of 0.35% pelargonidin-3-O-glucoside solution by mass, and 20-30 parts of 4.3% NaCl solution by mass.

[0013] The flexible starch is obtained by surface modification and freeze-thaw treatment of corn starch: 30-50 parts of corn starch are taken, 8 times of the modified solution is added, and the mixture is shaken on a magnetic stirrer at 30°C for 20-30 minutes, the rotation speed is fixed at 1000 rpm, and the speed is centrifuged at 3000-5000 rpm for 20 minutes, the supernatant is discarded, the precipitate is washed with distilled water, centrifuged and the supernatant is discarded, this operation is repeated 5 times, and the precipitate is dried at 40°C to obtain the surface-modified corn starch;

[0014] The prepared surface-modified starch was dissolved by adding 2 times distilled water, and then frozen at -20°C for 22 hours and thawed for 2 hours for 5 cycles. After thawing, the sample solution was centrifuged at 3000-5000 rpm for 20 minutes, and then freeze-dried in a freezer.

[0015] The modifier is a 3-N-pyridylbutyramic acid solution with a mass fraction of 2-5%.

[0016] The cryoprotectant is a 0.5% by mass N(A)-benzyloxycarbonyl-D-histidine solution.

[0017] The advantages and beneficial effects of the present invention are:

[0018] 1. The present invention provides a composite deodorization process for improving the quality of duck meat, which reduces the fishy smell of duck meat by chemical deodorization agents and physical starch adsorption to ensure the flavor of duck meat, and finally ensures the meat quality and freshness of duck meat by a refrigerant.

[0019] 2. Pelargonium 3-O-glucoside, ethanol, and NaCl were selected as composite deodorizing agents. Ethanol has high solubility and polarity, and can well extract the characteristic fishy substances and some lipids in duck meat, thereby reducing the fishy smell of duck meat. The composite deodorizing agent can effectively inhibit lipid oxidation, thereby reducing the fishy smell of duck meat. Among them, pelargonium 3-O-glucoside belongs to flavonoid compounds, has significant antioxidant capacity, can capture and neutralize free radicals in duck meat, reduce the unsaturated fatty acids rich in duck meat phospholipids, and is prone to oxidation, Stryker degradation and non-enzymatic browning reactions, reducing protein and DNA damage, thereby inhibiting or slowing down the lipid oxidation reaction, and reducing the volatile aldehyde substances in food during storage or heating.

[0020] 3. Pelargonidin-3-O-glucoside can also reduce the generation of fishy smell by inactivating enzyme activity. During food processing and storage, some enzyme activities may promote the oxidation of fatty acids in food, leading to the release of fishy substances. Pelargonidin-3-O-glucoside can bind to these enzymes, inhibit their activity, reduce the decomposition and oxidation of lipids, and thus reduce the generation of fishy smell. Pelargonidin-3-O-glucoside also exhibits certain antimicrobial activity and can inhibit the growth and reproduction of microorganisms in food.

[0021] 4. Pelargonin-3-O-glucoside is a natural product ingredient and a derivative of pelargonidin. It exhibits multiple functions in terms of biological activity. Its chemical structure is relatively stable and is not easily decomposed or denatured under common food processing conditions, which enables it to maintain its activity and effect for a long time in the deodorant. In the process of freezing and reheating duck meat, especially in the freezing stage, pelargonidin-3-O-glucoside can not only improve the flavor of duck meat, but also protect its nutrients from loss, thereby improving the overall quality of duck meat products and playing a certain protective role for duck meat. The deodorant prepared with pelargonidin-3-O-glucoside has a deodorizing effect that does not change with time within a certain period of time, and its properties are more stable than other polyphenol compounds or organic acids.

[0022] 5. After surface modification and freeze-thaw treatment, linear corn starch can form a single helical structure with a hydrophilic outer surface and a hydrophobic inner cavity with 3-N-pyridylbutyric acid guest molecules, forming a more ordered structure. The surface of 3-N-pyridylbutyric acid-modified starch particles forms relatively uniform holes with less prominent edges and corners. Compared with porous starch prepared by freeze-thaw alone, the holes are deeper and more numerous. The present invention uses corn starch as a raw material to prepare flexible starch, and selectively adsorbs deodorizing substances in a solid phase environment. The modified flexible corn starch complex is more tightly bound, has a more ordered structure, higher stability, and better thermodynamic properties.

[0023] 6. The duck meat is subjected to adsorption and embedding treatment. Flexible starch can combine with 1-octen-3-ol, which has a weaker deodorizing effect, to form a complex with stronger adsorption. 1-octen-3-ol can induce starch to form a larger spiral cavity, which is conducive to the selective adsorption effect of flexible starch. It can selectively adsorb aromatic, benzene, ammonia and short-chain alkane compounds. It has selective adsorption for nitrogen oxides, organic sulfides and methyl flavor compounds, and can also selectively adsorb sulfide flavor compounds. Flexible starch adsorption can also further adsorb the residue of pelargonidin-3-O-glucoside in the deodorizing agent in the previous step, reducing the color change of pelargonidin-3-O-glucoside, a natural pigment, on duck meat.

[0024] 7. During the storage of duck meat, N(Α)-benzyloxycarbonyl-D-histidine amino acid derivatives were added as refrigerants. The resulting duck meat products had significantly higher elasticity, cohesiveness and chewiness, which could effectively inhibit the deterioration of the quality of duck meat during the freeze-thaw cycle and maintain the texture characteristics of duck meat.

[0025] 8. The unique chemical structure and multifunctionality of the imidazole ring in N(A)-benzyloxycarbonyl-D-histidine are more important. N(A)-benzyloxycarbonyl-D-histidine can induce the pH of myofibrillar protein to further deviate from the MP isoelectric point, thereby enhancing the electrostatic repulsion between the thick and thin filaments in the myofibril, leading to the swelling of the myofibril and trapping more water molecules. At the same time, the increase in negative charge will also strengthen the interaction between protein molecules and water molecules, so that duck meat maintains good water holding capacity. Thereby providing enough space between the myofilaments to retain water and providing additional MP sites to bind water. In addition, N(A)-benzyloxycarbonyl-D-histidine can reduce the loss of color in duck meat. N(A)-benzyloxycarbonyl-D-histidine can reduce ferric iron to ferrous iron, and metmyoglobin to myoglobin, and has the effect of inhibiting microbial metabolism and protein decomposition, maintaining freshness. DETAILED DESCRIPTION

[0026] The present invention will be further described in detail below in conjunction with the embodiments.

[0027] Example 1

[0028] Preparation of flexible starch: Take 40 parts of corn starch, add 8 times the mass fraction of 3% 3-N-pyridylbutyric acid solution, oscillate on a magnetic stirrer at 30°C for 25 minutes, fix the speed at 1000rpm, centrifuge at 4000rpm for 20 minutes, discard the supernatant, wash the precipitate with distilled water, centrifuge and discard the supernatant, repeat this operation 5 times, and bake the precipitate at 40°C to obtain surface-modified corn starch; add 2 times the distilled water to the prepared surface-modified starch to dissolve, freeze at -20°C for 22 hours, thaw for 2 hours for 5 cycles, after thawing, centrifuge the sample solution at 3000-5000rpm for 20 minutes, and then freeze-dry it in a freezer.

[0029] The viscera-removed duck meat and a deodorizing solution consisting of 50 parts of 46% ethanol solution, 15 parts of 0.35% pelargonidin-3-O-glucoside solution, and 25 parts of 4.3% NaCl solution in a mass ratio of 1:2 were soaked at 35°C for 35 minutes, then stored at 4°C for 7 hours, then reheated to 35°C and soaked for 35 minutes. After washing with clean water twice, the water was drained, 15% flexible starch was added, and the mixture was evenly spread for solid phase adsorption of the flexible starch. The mixture was allowed to stand for 40 minutes and then rinsed clean.

[0030] Example 2

[0031] Preparation of flexible starch: Take 30 parts of corn starch, add 8 times the mass fraction of 5% 3-N-pyridylbutyric acid solution, oscillate on a magnetic stirrer at 30°C for 20 minutes, fix the speed at 1000rpm, centrifuge at 5000rpm for 20 minutes, discard the supernatant, wash the precipitate with distilled water, centrifuge and discard the supernatant, repeat this operation 5 times, and bake the precipitate at 40°C to obtain surface-modified corn starch; add 2 times the distilled water to the prepared surface-modified starch to dissolve, freeze at -20°C for 22 hours, thaw for 2 hours for 5 cycles, after thawing, centrifuge the sample solution at 3000rpm for 20 minutes, and then freeze-dry it in a freezer.

[0032] The viscera-removed duck meat and a deodorizing solution consisting of 40 parts of 46% ethanol solution, 10 parts of 0.35% pelargonidin-3-O-glucoside solution, and 20 parts of 4.3% NaCl solution in a mass ratio of 1:2 were soaked at 30°C for 50 minutes, then stored at 3°C ​​for 7 hours, reheated to 40°C and soaked for 20 minutes. After washing with clean water once, the water was drained, 20% flexible starch was added, and the mixture was evenly spread for solid phase adsorption of the flexible starch. The mixture was allowed to stand for 50 minutes and then rinsed clean.

[0033] Example 3

[0034] Preparation of flexible starch: Take 50 parts of corn starch, add 8 times the mass fraction of 2% 3-N-pyridylbutyric acid solution, oscillate on a magnetic stirrer at 30°C for 30 minutes, fix the speed at 1000rpm, centrifuge at 3000rpm for 20 minutes, discard the supernatant, wash the precipitate with distilled water, centrifuge and discard the supernatant, repeat this operation 5 times, and bake the precipitate at 40°C to obtain surface-modified corn starch; add 2 times the distilled water to the prepared surface-modified starch to dissolve, freeze at -20°C for 22 hours, thaw for 2 hours for 5 cycles, after thawing, centrifuge the sample solution at 5000rpm for 20 minutes, and then freeze-dry it in a freezer.

[0035] The viscera-removed duck meat and a deodorizing solution consisting of 60 parts of 46% ethanol solution, 20 parts of 0.35% pelargonidin-3-O-glucoside solution, and 30 parts of 4.3% NaCl solution in a mass ratio of 1:2 were soaked at 40°C for 20 minutes, then stored at 5°C for 7 hours, then reheated to 30°C and soaked for 50 minutes. After washing with clean water twice, the water was drained, 10% flexible starch was added, and the mixture was evenly spread for solid phase adsorption of the flexible starch. The mixture was allowed to stand for 30 minutes and then rinsed clean.

[0036] Comparative Example 1

[0037] The difference between this comparative example and Example 1 is that in this comparative example, no deodorizing liquid soaking is performed, and flexible starch adsorption is performed directly:

[0038] Preparation of flexible starch: Take 40 parts of corn starch, add 8 times the mass fraction of 3% 3-N-pyridylbutyric acid solution, oscillate on a magnetic stirrer at 30°C for 25 minutes, fix the speed at 1000rpm, centrifuge at 4000rpm for 20 minutes, discard the supernatant, wash the precipitate with distilled water, centrifuge and discard the supernatant, repeat this operation 5 times, and bake the precipitate at 40°C to obtain surface-modified corn starch; add 2 times the distilled water to the prepared surface-modified starch to dissolve, freeze at -20°C for 22 hours, thaw for 2 hours for 5 cycles, after thawing, centrifuge the sample solution at 3000-5000rpm for 20 minutes, and then freeze-dry it in a freezer.

[0039] Wash the viscera-free duck meat with clean water, drain the water, add 15% flexible starch, spread it evenly for flexible starch solid phase adsorption, let it stand for 40 minutes, and then rinse it clean.

[0040] Comparative Example 2

[0041] The difference between this comparative example and Example 1 is that the pelargonidin-3-O-glucoside solution is a pelargonidin solution, and the rest is the same as Example 1.

[0042] Comparative Example 3

[0043] The difference between this comparative example and Example 1 is that the amount of pelargonidin-3-O-glucoside solution added in this comparative example is different. The specific process is as follows: the duck meat with the internal organs removed and 50 parts of 46% ethanol solution, 30 parts of 0.35% pelargonidin-3-O-glucoside solution, and 25 parts of 4.3% NaCl solution are soaked in a deodorizing solution composed of a mass ratio of 1:2 at 35°C for 35 minutes, then stored at 4°C for 7 hours, and then reheated to 35°C and soaked for 35 minutes. After washing with clean water twice, the water is controlled to dryness, 15% flexible starch is added, and the mixture is evenly spread for solid phase adsorption of flexible starch. After standing for 40 minutes, rinsed clean; the rest is the same as Example 1.

[0044] Comparative Example 4

[0045] The difference between this comparative example and Example 1 is that the amount of pelargonidin-3-O-glucoside solution added in this comparative example is different. The specific process is as follows: the duck meat with the internal organs removed and 50 parts of 46% ethanol solution, 5 parts of 0.35% pelargonidin-3-O-glucoside solution, and 25 parts of 4.3% NaCl solution are soaked in a deodorizing solution composed of a mass ratio of 1:2 at 35°C for 35 minutes, then stored at 4°C for 7 hours, and then reheated to 35°C and soaked for 35 minutes. After washing with clean water twice, the water is controlled to dryness, 15% flexible starch is added, and the mixture is evenly spread for solid phase adsorption of flexible starch. After standing for 40 minutes, rinsed clean; the rest is the same as Example 1.

[0046] Comparative Example 5

[0047] The difference between this comparative example and Example 1 is that flexible starch adsorption is not adopted in this comparative example. Specifically, the duck meat with the internal organs removed and a deodorizing liquid consisting of 50 parts by mass of 46% ethanol solution, 15 parts by mass of 0.35% pelargonidin-3-O-glucoside solution, and 25 parts by mass of 4.3% NaCl solution are soaked in 35°C for 35 minutes in a mass ratio of 1:2, then stored at 4°C for 7 hours, then reheated to 35°C and soaked for 35 minutes, washed with clean water twice, and the moisture was controlled; the rest is the same as Example 1.

[0048] Comparative Example 6

[0049] The difference between this comparative example and Example 1 is that corn starch is used for adsorption treatment in this comparative example, specifically: the duck meat with the viscera removed and 50 parts of 46% ethanol solution, 15 parts of 0.35% pelargonidin-3-O-glucoside solution, and 25 parts of 4.3% NaCl solution are soaked in a deodorizing solution composed of a mass ratio of 1:2 at 35°C for 35 minutes, then stored at 4°C for 7 hours, then reheated to 35°C and soaked for 35 minutes, washed with clean water twice, the water was controlled, 15% corn starch was added, and the mixture was evenly applied for solid phase adsorption. The mixture was allowed to stand for 40 minutes and then rinsed clean. The rest is the same as Example 1.

[0050] Comparative Example 7

[0051] The difference between this comparative example and Example 1 is that the 3-N-pyridylbutyramic acid solution is salicylic acid, and the rest is the same as Example 1.

[0052] Comparative Example 8

[0053] The difference between this comparative example and Example 1 lies in the addition amount of the 3-N-pyridylbutyric acid solution. Specifically, the flexible starch was prepared by taking 40 parts of corn starch, adding 8 times the mass fraction of 8% 3-N-pyridylbutyric acid solution, shaking on a magnetic stirrer at 30°C for 25 minutes, fixing the speed at 1000 rpm, centrifuging at 4000 rpm for 20 minutes, discarding the supernatant, washing the precipitate with distilled water, centrifuging and discarding the supernatant, repeating this operation 5 times, and drying the precipitate at 40°C to obtain the surface-modified corn starch; adding 2 times the distilled water to the prepared surface-modified starch to dissolve, freezing at -20°C for 22 hours, thawing for 2 hours for 5 cycles, and after thawing, centrifuging the sample solution at 3000-5000 rpm for 20 minutes, and then freeze-drying in a freezer, and the rest is the same as Example 1.

[0054] Comparative Example 9

[0055] The difference between this comparative example and Example 1 lies in the addition amount of the 3-N-pyridylbutyric acid solution. Specifically, the flexible starch was prepared by taking 40 parts of corn starch, adding 8 times the mass fraction of 0.5% 3-N-pyridylbutyric acid solution, shaking on a magnetic stirrer at 30°C for 25 minutes, fixing the speed at 1000 rpm, centrifuging at 4000 rpm for 20 minutes, discarding the supernatant, washing the precipitate with distilled water, centrifuging and discarding the supernatant, repeating this operation 5 times, and drying the precipitate at 40°C to obtain the surface-modified corn starch; adding 2 times the amount of distilled water to the prepared surface-modified starch to dissolve, freezing at -20°C for 22 hours, thawing for 2 hours for 5 cycles, and after thawing, centrifuging the sample solution at 3000-5000 rpm for 20 minutes, and then freeze-drying in a freezer, and the rest is the same as in Example 1.

[0056] Experiment 1: Headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) determination

[0057] The duck meat product prepared as above and the duck meat of the blank control group without any treatment were minced, and 4.0 g was accurately weighed as a sample and placed in a 20 mL headspace bottle, which was sealed and stored. Each sample was measured 3 times.

[0058] Headspace injection conditions: headspace incubation temperature 75°C; incubation time 15 min; incubation speed 500 rpm; injection needle temperature 85°C; injection volume 500 mL; splitless mode; carrier gas is high-purity N2 (purity>99.99%); cleaning time 30 s.

[0059] GC conditions: MXT-5 column (15mx0.53mm, 1μm); column temperature 60°C; running time 20min; carrier gas is high-purity N2 (purity>99.99%); carrier gas flow rate gradient: initial flow rate 2mL / min, maintained for 2min; increased to 10mL / min within 10min: increased to 150mL / min within 20min.

[0060] IMS conditions: drift tube length 9.8 cm; linear voltage in the tube 500 V / cm; carrier gas / drift gas is high-purity N2 (purity ≥ 99.99%); flow rate 150 m / min; IMS temperature 45°C, analysis time 20 min.

[0061] The volatile substances in duck meat before and after deodorization were detected and analyzed using HS-GC-IMS technology, and the changes in volatile components before and after deodorization were compared. The results are shown in Table 1.

[0062] Table 1 Changes of main fishy odor characteristic substances

[0063]

[0064] Example 4

[0065] This embodiment performs the following steps based on the embodiment 1.

[0066] 15% by mass of 0.5% N(A)-benzyloxycarbonyl-D-histidine solution was added to the washed and dried duck meat, and the duck meat was frozen and stored.

[0067] Example 5

[0068] This embodiment performs the following steps based on the embodiment 1.

[0069] 10% of a 0.5% by mass N(A)-benzyloxycarbonyl-D-histidine solution was added to the washed and dried duck meat, and the duck meat was frozen and stored.

[0070] Example 6

[0071] This embodiment performs the following steps based on the embodiment 1.

[0072] 20% of a 0.5% by mass N(A)-benzyloxycarbonyl-D-histidine solution was added to the washed and dried duck meat, and the duck meat was frozen and stored.

[0073] Comparative Example 10

[0074] The difference between this comparative example and Example 4 is that no refrigerant is added in this comparative example, and the duck meat product is directly refrigerated and stored.

[0075] Comparative Example 11

[0076] The difference between this comparative example and Example 4 is that the N(A)-benzyloxycarbonyl-D-histidine solution in this comparative example is an L-arginine D-histidine solution.

[0077] Comparative Example 12

[0078] The difference between this comparative example and Example 4 is that the mass fraction of the glycoursocholic acid solution is different, specifically: 15% of a 3% N(A)-benzyloxycarbonyl-D-histidine solution is added to the washed and dried duck meat, and the duck meat is frozen for storage.

[0079] Comparative Example 13

[0080] The difference between this comparative example and Example 4 is that the mass fraction of the glycoursocholic acid solution is different, specifically: 15% of a 0.2% N(A)-benzyloxycarbonyl-D-histidine solution is added to the washed and dried duck meat, and the duck meat is frozen for storage.

[0081] Test 2: Texture (TPA) test

[0082] Take the duck products of Examples 4-6 and Comparative Examples 10-13 and bake them on both sides in a preheated oven (250°C) for 10 minutes, then cool the duck meat to room temperature. After cooling, cut the duck meat patties from the middle into a cuboid with a length of 25 mm, a width of 25 mm, and a height of 100.5 mm. The measurement parameters are set as: P / 50 probe, pre-measurement speed of 5.0 mm / s, test speed of 1.0 mm / s, post-measurement speed of 5.0 mm / s, downward strain of 40%, two cycles, a pause time of 5.0 s between two compressions, and a trigger force of 5.0 g. The measurement results are expressed in terms of hardness, elasticity, cohesiveness, and chewiness.

[0083] Table 2 Effect of TPA on duck meat

[0084] Group Hardness(N) elasticity Cohesiveness Chewability (N) Example 4 786.68±73.52 0.70±0.01 0.67±0.02 536.84±19.87 Example 5 794.87±90.55 0.68±0.02 0.66±0.01 532.42±20.26 Example 6 804.52±75.83 0.67±0.01 0.65±0.02 528.37±21.24 Comparative Example 10 1457.69±114.41 0.47±0.02 0.51±0.04 245.69±32.67 Comparative Example 11 1341.81±86.63 0.52±0.01 0.53±0.04 294.35±40.16 Comparative Example 12 1067.71±76.58 0.64±0.01 0.62±0.03 495.84±20.26 Comparative Example 13 1250.81±64.3 0.58±0.02 0.57±0.02 424.51±54.47

Claims

1. A composite deodorization process for improving the quality of duck meat, characterized in that: The preparation method is: Soak the eviscerated duck meat and deodorizing liquid in a 1:2 mass ratio at 30-40°C for 20-50 minutes, store at 4±1°C for 7 hours, then reheat to 30-40°C and soak for 20-50 minutes, wash with water 1-2 times, control the water, add 10-20% starch, spread evenly for flexible starch solid phase adsorption, let stand for 30-50 minutes, rinse, add 10-20% cryoprotectant, and store frozen; The deodorizing agent is 40-60 parts of 46% ethanol solution by mass, 10-20 parts of 0.35% pelargonidin-3-O-glucoside solution by mass, and 20-30 parts of 4.3% NaCl solution by mass.

2. The process for composite deodorization to improve duck meat quality according to claim 1, characterized in that: The flexible starch is obtained by surface modification and freeze-thaw treatment of corn starch: 30-50 parts of corn starch are taken, 8 times of the modified solution is added, and the mixture is shaken on a magnetic stirrer at 30°C for 20-30 minutes, the rotation speed is fixed at 1000 rpm, and the speed is centrifuged at 3000-5000 rpm for 20 minutes, the supernatant is discarded, the precipitate is washed with distilled water, centrifuged and the supernatant is discarded, this operation is repeated 5 times, and the precipitate is dried at 40°C to obtain the surface-modified corn starch; The prepared surface-modified starch was dissolved by adding 2 times distilled water, and then frozen at -20°C for 22 hours and thawed for 2 hours for 5 cycles. After thawing, the sample solution was centrifuged at 3000-5000 rpm for 20 minutes, and then freeze-dried in a freezer.

3. A composite deodorization process for improving duck meat quality according to claim 2, characterized in that: The modifier is a 3-N-pyridylbutyramic acid solution with a mass fraction of 2-5%.

4. The process for composite deodorization to improve duck meat quality according to claim 1, characterized in that: The cryoprotectant is a 0.5% by mass N(A)-benzyloxycarbonyl-D-histidine solution.

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