Effect of Processing Technology on Nutritional and Physicochemical Quality of Traditional Medicinal Food Huazu Stewed Duck
Through the determination of protein,amino acid,fatty acid,tenderness and other indexes in different processing stages of traditional medicinal diet Huazu stewed duck,the change of nutritional and physicochemical quality during processing is investigated. The results show that after processing,the yield of Huazu stewed duck is 64％,and the content of the main nutrients such as ash,protein,fat,total sugar and sodium chloride of duck breast and duck leg meat increases significantly (P<0.05),and the mass,shear force,moisture content and fat content decrease significantly (P<0.05). The finished product of Huazu stewed duck is brownish red in color,and the muscle fibers decompose under long-term braising,the shear force is reduced and the tenderness of the meat is improved. There are a total of 16 amino acids in Huazu stewed duck,with the total content of 19.5％ and 21.2％ in duck leg and duck breast respectively,including seven essential amino acids,which account for 42％ and 40％ of the total content of amino acids respectively. The processing technology has an important effect on the nutrient and physicochemical properties of Huazu stewed duck. The research results can help to guarantee and improve the quality of Huazu stewed duck and promote the standardization construction of Huazu stewed duck.
万方数据
维普
