Effect of low-frequency ultrasound-assisted static curing on water distribution and quality characteristics of duck meat
The present study aimed to investigate the effects of ultrasonic-assisted curing on the water distribution and quality charac-teristics of duck meat.The curing process for duck breast meat included fixing the ultrasonic frequency at 28 kHz,with variations in both ultrasonic power(40 W and 120 W)and ultrasonic duration(10,20,and 30 min).The changes in color,water migration behavior,tex-ture properties,water distribution,microstructure,protein oxidation,taste characteristics,and sensory quality were analysed.Results in-dicated that ultrasonic treatment with appropriate intensity was beneficial in improving the color and texture of cured duck breast,as well as enhancing its water retention capacity.Among them,the color difference value(ΔE)of cured duck meat treated with 120 W ultrasound for 10 min was the highest(6.46),and the cooking loss(17.6％)and centrifugal loss rates(15.7％)were lower,while the hardness and elasticity decreased and increased by about 42％and 39％,respectively,compared to the traditional static curing group.This ultra-sound treatment resulted in the highest sensory score.Moreover,the low-field nuclear magnetic resonance results further confirmed that ul-trasonic-assisted curing(40 W ultrasonic treatment for 10-30 min,120 W ultrasonic treatment for 10 min)increased the content of im-mobile water in duck meat and decreased the content of free water.However,further increasing the treatment time of 120 W ultrasonic to 20-30 min would cause severe muscle fiber contraction and increase the proportion of free water,which is more likely to induce protein oxidation and reduce the edible quality of duck meat.The results of the electronic tongue also showed that the duck meat samples with ap-propriate intensity ultrasonic curing(40 W ultrasonic treatment for 30 min and 120 W ultrasonic treatment for 10 min)had similar taste characteristics.In conclusion,the physicochemical quality and sensory characteristics of cured duck breast meat can be improved through low-frequency ultrasonic treatment(28 kHz,120 W,10 min).
low-frequency ultrasoundstatic curingduck breast meatwater distributionmicrostructurequality characteristic
万方数据
维普
