Optimization of Maillard Flavor Enhancement Process for Zhijiang Duck by Response Surface Methodology
In order to optimize the flavor of Zhijiang duck leisure products,Zhijiang duck breast was used as the raw material.The exogenous Maillard reaction and the response surface design were adopted to optimize the process parameters based on the single factor experiment of process coupling site,type,and amount of base material for the Maillard reaction system,with the absorbance(OD)value of the reaction system as an indicator.The results showed that the optimum conditions for exogenous Maillard flavor enhancement were 0.06%methionine,0.07%L-cysteine,and 0.4%xylose.Frying was selected as the optimum coupling site.Under these conditions,the OD value of the Maillard reaction system was 0.783;the actual OD value was 0.780,and the sensory score could reach 89.65.
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