Effects of rice bran curing on physicochemical quality and fat oxidation characteristics of sauce duck
In order to improve the easy oxidation of fat in the process of salting and storage of sauce duck,15%rice bran was added in the process of salting sauce duck.The color,pH value,cooking loss,salt content,shear force and aerobic plate count in the process of salting sauce duck,and acid value,peroxide value,thiobaric acid(TBA)value and other indicators in the storage process were measured.The effects of adding rice bran on physical and chemical quality and fat oxidation during the storage period of sauce duck were studied.The results showed that dur-ing the curing process,the a* value,b* value,pH value,cooking loss,salt content and shear stress of the rice bran curing group were lower than those of the control group without adding rice bran,and the L*value was higher,indicating that rice bran played a better role in retaining water during the curing process.In addition,at the end of curing and during the same storage period,the acid value,peroxide value and TBA value of the rice bran curing group were lower than those of the control group,indicating that the rice bran curing group could effectively improve fat oxidation of sauce ducks during curing and storage,and could be used as an auxiliary material in the production of pickling preparations.The results provided a theoretical basis for improving fat oxidation and quality of sauce duck during salting.
万方数据
维普
