CN115152948A - Preparation method of sauced pressed salted duck - Google Patents
Preparation method of sauced pressed salted duck Download PDFInfo
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- CN115152948A CN115152948A CN202210845054.2A CN202210845054A CN115152948A CN 115152948 A CN115152948 A CN 115152948A CN 202210845054 A CN202210845054 A CN 202210845054A CN 115152948 A CN115152948 A CN 115152948A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a preparation method of sauced pressed salted duck, which relates to the technical field of poultry meat processing and comprises the following steps: s1, preparing a fenugreek seed extracting solution, diluting the fenugreek seed extracting solution in a constant volume mode according to the proportion of 0.1g/mL of the fenugreek seed to the extracting solution, and adding the diluted fenugreek seed extracting solution into basic brine to prepare brine, wherein the volume ratio of the fenugreek seed extracting solution to the basic brine is 1-7; s2: thawing duck meat, draining the duck meat, uniformly coating salt on the surface of the duck meat, wherein the using amount of the salt is 2% of the total weight of the duck meat, pickling the duck meat for 4 hours at 4 ℃, and blanching the duck meat in boiling water for 10min after pickling; s3, putting the blanched duck meat obtained in the step S2 into the brine prepared in the step S1, boiling the brine with strong fire, and then stewing with small fireMaking for 45min. The sauced pressed duck prepared by the method has improved color, tenderness, sensory quality and fat oxidation to a certain extent, and the prepared sauced pressed duck has L * The values appeared stable during storage.
Description
Technical Field
The invention belongs to the technical field of poultry meat processing, and particularly relates to a preparation method of a salted duck with sauce.
Background
The sauced duck leg is a traditional meat product in China, and most of common basic marinades for sauced duck meat products comprise aniseed, bay leaves, fennel, fructus amomi, amomum tsao-ko, dried ginger, amomum tsao-ko and the like. The main effect of the marinade is to improve the flavor and quality of the marinated product. Researches show that the sensory quality and the physicochemical quality of the sauced meat products are deteriorated to different degrees with the time. The traditional sauced and marinated duck product is rich in nutrition, and is very easily polluted by microorganisms in the cooking and cooling processes, so that the total number of bacterial colonies of the product is high in the initial storage stage, and the duck meat is fast in putrefaction and deterioration.
Disclosure of Invention
Based on the above defects, it is necessary to provide a preparation method capable of improving the mouthfeel and physicochemical properties of the sauced pressed salted duck.
The invention provides a preparation method of a sauced pressed salted duck, which comprises the following steps:
s1, preparing a fenugreek seed extracting solution, diluting the fenugreek seed extracting solution in a constant volume mode according to the proportion of 0.1g/mL of fenugreek seeds to a fenugreek extract, and adding the diluted fenugreek seed extracting solution into basic brine to prepare brine, wherein the volume ratio of the fenugreek seed extracting solution to the basic brine is 1-7;
s2: thawing duck meat, draining the duck meat, uniformly coating salt on the surface of the duck meat, wherein the using amount of the salt is 2% of the total weight of the duck meat, pickling the duck meat for 4 hours at 4 ℃, and blanching the duck meat in boiling water for 10min after pickling;
and S3, putting the blanched duck meat obtained in the S2 into the brine prepared in the S1, boiling the brine with strong fire, and then stewing with slow fire for 45min.
Preferably, the basic brine in the S1 is prepared from 30 parts of table salt, 10 parts of white granulated sugar, 10 parts of dark soy sauce, 20 parts of soybean oil, 7 parts of star anise, 6 parts of fennel, 7 parts of myrcia, 9 parts of amomum tsao-ko, 5 parts of liquorice, 1 part of angelica dahurica, 0.7 part of fructus amomi, 1 part of cardamom, 1 part of amomum tsao-ko, 3 parts of dried ginger and 2000 parts of clear water by mixing, boiling and marinating for 2 hours.
Preferably, the preparation process of the trigonella seed extract in the S1 comprises the steps of soaking trigonella seed powder in 50-90% ethanol at 40-80 ℃ for 6-24 hours, and carrying out ultrasonic treatment on the powder for 0.5-2.5 hours in the midway with the ultrasonic power of 100-180W, wherein the mass ratio of trigonella seed to ethanol is 1.
Further preferably, the preparation process of the fenugreek seed extract in the step S1 is to soak fenugreek seed powder in 70% ethanol at 50 ℃ for 8 hours, and perform ultrasonic treatment on the powder for 1.5 hours in the midway with ultrasonic power of 140W, wherein the mass ratio of the fenugreek seeds to the ethanol is 1.
Preferably, the grain diameter of the fenugreek seed powder in the S1 is more than or equal to 60 meshes.
Preferably, the volume ratio of the fenugreek seed extracting solution to the basic brine is 1.
Preferably, the duck meat is duck legs, duck necks, duck frames, duck wings, duck heads or duck clavicles.
Preferably, the ratio of the duck meat to the brine is 0.25kg/L.
The invention has the advantages that: the sauced pressed duck prepared by the method has improved color, tenderness, sensory quality and fat oxidation to a certain degree, and the prepared sauced pressed duck has L * The values appeared stable during storage.
Drawings
FIG. 1 variation in the Brightness of Duck during storage in different treatment groups
FIG. 2 change in redness of duck meat during storage in different treatment groups
FIG. 3 change in yellowness of Duck during storage in different treatment groups
FIG. 4 variation of the Brightness of Duck skin during storage in different treatment groups
FIG. 5 variation of the redness of the skin of a duck during storage in different treatment groups
FIG. 6 change in yellowness of Duck skin during storage in different treatment groups
FIG. 7 changes in tenderness during storage of different treatment groups
FIG. 8 variation of moisture content during storage of different treatment groups
FIG. 9 change in pH during storage of different treatment groups
FIG. 10 change in fat oxidation values during storage for different treatment groups
FIG. 11 Change in peroxide value during storage of different treatment groups
FIG. 12 change in acid value during storage of different treatment groups
Detailed Description
The present invention is further described in detail below with reference to the attached drawings so that those skilled in the art can implement the invention by referring to the description text.
Fenugreek seed extract-low add-on (FS-L group): marinating duck legs by adopting brine, wherein the volume ratio of fenugreek seed extract to basic brine in the brine is 1;
fenugreek seed extract-adding amount (FS-M group): the difference from the FS-L group lies in that the volume ratio of the fenugreek seed extracting solution to the base brine in the brine is 1;
fenugreek seed extract-high addition (FS-H group): the difference from the FS-L group lies in that the volume ratio of the fenugreek seed extract to the basic brine in the brine is 7;
blank group (Blank group): directly putting duck legs into white water, boiling with strong fire, and then boiling with soft fire for 45min:
traditional halogenation group (TM group): directly placing duck leg into basic brine, boiling with strong fire, and boiling with slow fire for 45min.
Wherein the basic brine is prepared from 30 parts of salt, 10 parts of white granulated sugar, 10 parts of dark soy sauce, 20 parts of soybean oil, 7 parts of anise, 6 parts of fennel, 7 parts of myrcia, 9 parts of tsaoko amomum fruit, 5 parts of liquorice, 1 part of angelica dahurica, 0.7 part of fructus amomi, 1 part of cardamom, 1 part of amomum tsao-ko, 3 parts of dried ginger and 2000 parts of clear water by mixing, boiling and marinating for 2 hours.
The preparation process of the fenugreek seed extracting solution comprises the steps of placing fenugreek seed powder in 70% ethanol, soaking for 8 hours at 50 ℃, carrying out ultrasonic treatment for 1.5 hours midway, wherein the ultrasonic power is 140W, the mass ratio of fenugreek seeds to the ethanol is 1.
Optimization of extraction Process
PB test
The significance of the influence factors of the fenugreek seed extraction process is inspected by using a PB (Plackett-Burman design) test, the factor levels are determined, a PB test factor level table shown in the following table is designed, namely 6 experiment factors such as ethanol concentration (A), liquid-material ratio (B), ultrasonic time (C), ultrasonic temperature (D), ultrasonic power (E) and soaking time (F) are inspected, each factor is designed to be high and low, the comprehensive scores of FS yield and DPPH clearance rate are used as indexes, and the weight coefficients are respectively 0.5.
The PB test factor levels are shown in the table below:
PB test factor level meter
The PB test protocol and results are shown in the following table:
PB test protocol and results
The PB model anova results are shown in the table below:
analysis of variance of PB model
It can be known that the influence of the ethanol concentration, the ultrasonic temperature, the soaking time, the mass ratio and the ultrasonic time on the comprehensive score is significant (p < 0.05), the significance is ranked as ethanol concentration > ultrasonic temperature > soaking time > mass ratio > ultrasonic time, and the influence of the ultrasonic power on the comprehensive score is insignificant (p > 0.05). The requirements of reducing the solvent and energy consumption in actual production are considered, and 3 factors which have the greatest influence on the comprehensive score of the FS yield and the DPPH clearance rate are selected: the ethanol concentration (A), the ultrasonic temperature (D) and the soaking time (F) (p is less than 0.01) are considered factors for establishing a response surface model.
Optimization of extraction process by response surface method
According to the PB test result, selecting ethanol concentration (A), ultrasonic temperature (D) and soaking time (F) as investigation factors, and taking the comprehensive score of FS (fenugreek extract) yield and DPPH clearance as a response value.
Test results the design and results are given in the following table:
response surface test protocol and results
Analysis of the response surface model is shown in the following Table
Note: *** p＜0.001， ** p＜0.01， * p＜0.05。
therefore, the Design-Expert software is used for analyzing the test result to obtain a multiple regression fitting equation as the model R 2 ＝0.9882，p<0.0001, and the mismatching item difference of the model is not obvious, which shows that the unknown factors have small influence on the test result, and the equation has good linear fitting degree and statistical significance.
B. C, BC, A2, B2, C2 had a very significant effect on the composite score (p < 0.01), A, AB had a significant effect on the composite score (p < 0.05), and AC had no significant effect on the composite score (p > 0.05).
The theoretical parameters obtained by Design-Expert analysis are that the ethanol concentration is 69.432%, the ultrasonic temperature is 49.184 ℃, the soaking time is 8.406h, and the comprehensive score is 97.840. Considering the feasibility of practical operation, the parameters are adjusted to 70% ethanol concentration, 50% ultrasonic temperature and 8h soaking time. The verification experiment is carried out according to a single-factor test, a PB test result and a response surface test predicted value, the average yield of fenugreek seeds is (10.18 +/-0.13)%, the average DPPH clearance is (82.49 +/-0.44)%, the comprehensive score is (94.11 +/-0.83%), and the deviation of an experimental observed value and a model predicted value is 3.8%. Therefore, the experimental observation value is closer to the model predicted value, which shows that the model prediction is good.
Index analysis of marinated duck legs
And respectively placing the sauce salted duck legs prepared by the FS-L group, the FS-M group, the FS-H group, the Blank group and the TM group in vacuum packaging, storing in dark at 4 ℃, respectively detecting the color, the tenderness, the moisture content, the pH value, the TBARS value, the POV value, the AV value, the sensory score and the total number of bacterial colonies of the sauce salted duck legs when storing for 0, 10, 20, 30, 40 and 50 days, analyzing the influence of the fenugreek seed extracting solution on the quality change of the sauce salted duck legs in the storage period, and determining the rule of the quality change of the sauce salted duck legs in the storage process.
Detection method
Color evaluation method
And standing the complete duck leg meat sample to be tested for 30min at room temperature, taking out the duck leg meat sample from the vacuum bag, placing the duck leg meat sample on a white background plate, adjusting the illumination angle and brightness, and ensuring that the meat sample is under the same illumination condition in each experiment. Uniformly taking six measuring points at two parts of duck skin and duck meat of duck leg, and respectively measuring L of duck meat and duck skin by using a colorimeter * (lightness) a * (degree of redness), b * (yellowness) value. The color generally consists of a color difference value L * 、a * 、b * Size of (2), L * The value represents luminance, L * The smaller the value is, the closer to black is, and vice versa, the smaller the value isNear white; a is * The value represents the redness, a * Increase in value, increase in redness, a * The value decreases, the greenness increases; b is a mixture of * The value represents the yellowness, b * Increased value, increased yellowness, b * The value decreases and the blueness increases, wherein a * The change of the value can better reflect the stability of the color of the meat.
Determination of tenderness
The meat-like pieces were kept at room temperature for 30min before tenderness determination. Samples were taken along the muscle fibers, avoiding connective tissue, and their shear force was measured on a tenderometer. Each treatment measured 3 meat samples. The shearing force is less than or equal to 39.20N.
Determination of the moisture content
The moisture content of the sample is determined according to a direct drying method in GB 5009.3-2016 (determination of moisture in national food safety standards). The temperature of the constant temperature oven is 105 ℃ (normal pressure), the difference value of the last two times of weighing is not more than 2mg, the moisture evaporation is complete, the constant weight is reached, and the value of the last weighing is recorded.
Determination of pH
Mixing 5.0g of the minced sample with 25mL of deionized water, standing for 30min at room temperature, homogenizing at a high speed of 10000r/min for 10s, placing the sample in crushed ice to keep the temperature low, and finally measuring the pH value of the sample by using a pH meter.
Determination of fat Oxidation number
Accurately weighing 10g of sample, adding 50mL of 7.5% trichloroacetic acid solution, shaking at the constant temperature of 50 ℃ for 45min, filtering by using double-layer filter paper, absorbing 5mL of filtrate, adding 5mL of 0.02mol/L thiobarbituric acid solution, reacting in a boiling water bath for 20min, cooling, and measuring the absorbance at the wavelength of 532 nm. The TBARS value calculation formula is as follows:
TBARS value (mg/kg) = A 532 ×9.48
In the formula A 532 Represents the absorbance of the sample at 532 nm; 9.48 denotes a conversion factor.
Determination of peroxide number
The POV value of the sample is determined by referring to a titration method in the national standard GB 5009.227-2016 (determination of peroxide value in food safety national standard food). The sample belongs to animal-derived food, and is added with petroleum ether with the volume 3 times of the sample to be soaked for 12 hours after being minced, and the volume of 0.01mol/L sodium thiosulfate consumed by a blank experiment cannot exceed 0.1mL after being subjected to rotary evaporation to be detected.
Determination of acid value
The AV value of the sample is determined according to the method of national standard GB/T5009.37-2003 analytical method of national food safety standard food vegetable oil health standard. The free fatty acids in duck meat are titrated with a KOH solution, and the number of milligrams of KOH consumed per gram of meat is called the acid value. The end point of the titration is that the sample solution added with the phenolphthalein indicator is slightly red and does not fade within 0.5 min.
Determination of sensory scores
Inviting 10 researchers of food professionals who are trained through meat sensory analysis, adhering to evaluation principles of independent performance, no mutual communication, rinsing and gargling before evaluation and the like, and carrying out sensory evaluation on the sauced duck legs for three times. The assessors rated 5 aspects of color, smell, taste, tenderness and overall acceptability of the TM, FS-L, FS-M and FS-H groups of sauced duck legs, respectively, using a 9 point scale with the scoring criteria shown in the following table.
Sensory evaluation criteria
Determination of the Total number of colonies
According to GB 4789-2016 (national food safety Standard food microbiology inspection colony count determination) for measuring colony counts of fish meat at different storage temperatures, the colony count of fish meat at different storage temperatures is less than 5.0 × 104cfu/g and represents first-grade fresh meat, the colony count of fish meat at different storage temperatures is between 5.0 × 104cfu/g and 5.0 × 106cfu/g and represents second-grade fresh meat, and the colony count of fish meat at different storage temperatures is greater than 5.0 × 106cfu/g and represents deteriorated meat.
Analysis of results
Color change during storage
The color of the meat product is one of the important indexes of food quality and commodity value, and is also an important basis for consumers to judge the quality of the product. As can be seen from FIG. 1, the brightness values of the duck meat of Blank and TM groups fluctuate greatly during storage with the increase of storage time, while the brightness value of FS groupAll the results are stable. Period divide Blank set from initial L * The value of 51.53 is reduced to 46.85 of 50d, the TM, FS-L, FS-M and FS-H groups are respectively increased by 8.12, 12.75, 6.60 and 14.58 percent after being stored for 50d, and the brightness value of the duck meat added with FS is higher than that of the TM group (p) in the whole storage period<0.05 It can be seen that fenugreek seeds can effectively improve and maintain the brightness of duck meat. As shown in fig. 2-3, a of each treatment group of duck meat * Value b and * the values showed a different degree of decline, but within 0-30d, FS group a * Value b and b * The values are all higher than those of Blank and TM groups, which indicates that the fenugreek seeds can maintain the stability of the color of the duck meat to a certain extent.
FIGS. 4-6 show the duck skins in each treatment group within 50 days L * 、a * 、b * A trend of the value change. L of Blank group throughout storage * The value was always significantly higher than the other treatment groups, while a * 、b * Values were always significantly lower than the other treatment groups (p)<0.05). This is because the duck legs of Blank group were boiled in white water throughout the marinating process, and were not colored with spices, soy sauce, and the like. FS group L * The change trend of the value in the 50d storage period is basically the same as that of the duck meat, and is higher than that of the TM group, which shows that FS can improve the brightness of the duck skin. FS group a * 、b * The trend of the values changed was substantially consistent with the TM group. Furthermore, L of Duck skin * The mean value (59.24) is obviously higher than the L of the duck meat * Mean value (46.21). The reason for the great color difference between the duck meat and the duck skin may be as follows: during storage, water in duck meat tissues gradually migrates to duck skins, the water on the surfaces of the duck skins cannot be diffused, the water is concentrated on the duck skins, in addition, the duck skins have high fat content, and the change of pigment substances on the surfaces of the duck skins, including color fading and the like, caused by fat oxidation can cause the L of the duck skins * The value is higher than that of duck meat.
Change in tenderness during storage
The tenderness is one of important indexes for determining the eating quality of the livestock and poultry meat, reflects the structural characteristics of protein in the meat and the distribution condition of fat in muscles, and is generally expressed by shearing force, and the smaller the shearing force value is, the better the tenderness is.
As can be seen from FIG. 7, the shear force of each treatment group generally increased, indicating that the tenderness of the duck meat gradually deteriorated during the storage period. The shear force value of 0d, blankFS-H group was about 22N; TM and FS-L groups are about 30N; the lowest shear force value for the FS-M group was 17.99N. The shear force values of all treatment groups are increased in different degrees along with the prolonging of the storage time, and the shear force values of the 50d, blank and FS-L groups are at the highest level and are about 37N; the FS-H group is 31.31N, which is reduced by 10.75 percent compared with the TM group; the lowest FS-M group is 21.43N, and the number of the FS-M group is reduced by 38.91 percent compared with that of the TM group, which indicates that fenugreek seeds can improve the tenderness of duck legs to a certain extent. The shear value of the FS-M group in each time period in the 50d storage period is significantly lower than that of other groups (p < 0.05), and the change is the most stable, which indicates that the added amount of FS is beneficial to improving and maintaining the tenderness of duck meat. This is probably because a certain concentration of FS helps the duck muscle fibers break into small pieces, which makes the muscle texture soft, the shear force small, and the tenderness increased.
Change of moisture content during storage
The moisture content has important influence on the processing of meat products and is an important medium for a plurality of biochemical reactions, the moisture content value can reflect the utilization degree of microorganisms on the meat products, and meanwhile, the moisture content is related to the storage stability of food and has important influence on the storage of the food at the later stage. As shown in fig. 8, the water content of each treated group of duck meat was decreased. The initial moisture content of the FS-M group was 67.96%, which is significantly higher than that of the other groups (Blank: 66.08%; TM:65.32%; FS-L:65.50%; FS-H: 65.93%) (p < 0.05), probably because this concentration of FS moderately improved the water retention of the duck legs during marinating. When the mixture is stored for 50 days, blank and FS-M components are respectively reduced by 4.45 percent and 4.56 percent; the moisture content of the TM and FS-L duck meat is respectively reduced by 2.48 and 2.66 percent, and a good water holding effect is shown; the moisture content of the FS-H group is reduced by 7.14%, and the moisture content of the FS-H group is at the lowest level (p < 0.05) in a storage period of 10-50d, and the lower moisture content can inhibit the breeding of microorganisms to a certain extent and is probably better in the aspect of storage stability.
Change in pH during storage
The pH value can reflect the freshness of the meat product to a certain extent, and the change condition of the pH value has certain influence on the color and luster, the water retention property and the shelf life of the sample. As shown in fig. 9, the pH was maintained between 6.1-6.8 during storage, and in general, the pH of duck legs gradually decreased with increasing storage time. The main reasons are the gradual oxidative breakdown of fats to produce free fatty acids and the decarboxylation of amino acids. In the early storage period, namely the oxidation initial period, the pH value of the duck legs is increased along with the birth of volatile basic nitrogen and other alkaline substances, in the later storage period, the further oxidation of fat and the growth and the propagation of microorganisms are accelerated, protein and carbohydrate are decomposed, the acid production capacity is enhanced, and the reduction of the pH is accelerated. The pH initial values of Blank, TM, FS-L, FS-M and FS-H groups are respectively 6.67, 6.53, 6.61, 6.70 and 6.72, and in 0-10d, all the other groups except the FS-L group have rising trends of different degrees; the pH values of the groups are reduced to different degrees in 10-50d, and the pH values of the 50d, blank, TM, FS-L, FS-M and FS-H groups are 6.36, 6.45, 6.22, 6.33 and 6.28 respectively.
Change in fat oxidation number during storage
The TBARS value is an important index for evaluating the fat oxidation degree of meat products, and reflects the content of malondialdehyde which is a final product of fat oxidation. FIG. 10 reflects the effect of different treatments on the TBARS values of duck meat, with the TBARS values for each treatment group increasing over the storage period, ranging from 0.83 to 3.50mg/kg. TBARS values were highest at each sampling point in Blank compared to other experimental groups (p < 0.05). At the end of storage, the TBARS values for the TM group were 2.56mg/kg, for the FS-L, FS-M, and FS-H groups, respectively: 1.87, 1.75 and 1.62mg/kg. The TBARS value of sauced duck legs with FS was significantly reduced compared to the TM group. The TBARS values at each sampling point for the FS group were significantly lower than for the TM group during storage at 10-50 d. The fact that the fenugreek seeds have obvious inhibition effect on fat oxidation of sauced duck legs is probably because the antioxidant substances in the fenugreek seeds play a role. In addition, the TBARS values of the FS-L, FS-M and FS-H groups at each sampling point are not greatly different on the whole, which shows that the low addition amount of FS can show better fat oxidation resistance.
Change of peroxide number during storage
The POV value is an index indicating the degree of oxidation of fats and oils, fatty acids, and the like, and specifically means the active oxygen content in a 1kg sample, and is expressed by the number of millimoles of peroxide. As can be seen from fig. 11, during the storage period of 50d, the POV values of the duck legs in each treatment group gradually increased with the increase in storage time, indicating that the degree of lipid oxidation of the duck legs gradually increased. The POV value of the duck legs of Blank and TM groups is increased gradually, and the POV value of the duck legs of FS group is increased slowly. The POV values of Blank group were at the highest level throughout the storage period, indicating that the marinade was able to moderately retard lipid oxidation in the duck leg. The initial POV value of TM group is 3.33meq/kg, 1.67, 2.33, 2.00meq/kg respectively, when the storage is finished, the POV value of TM group is increased to 8.78meq/kg, and the POV values of FS-L, FS-M, FS-H groups are 6.44, 5.33, 5.11meq/kg. Therefore, the fenugreek seeds have an obvious inhibiting effect on the increase of the peroxide value of the sauced and marinated duck legs during storage, and the fact that the fenugreek seeds can inhibit the lipid oxidation of the sauced and marinated duck legs is shown. This is probably because the antioxidant active factors in the fenugreek seed extract FS react with the lipid radicals in the duck legs, thereby destroying the chain reaction of the radicals and inhibiting lipid oxidation.
Change of acid value during storage
During the production and storage of the marinated meat products, fat hydrolysis and oxidative rancidity can occur, a series of free fatty acids and peroxides are generated, the acid value is increased, and the product is deteriorated, so that the acid value is often used as an important index for measuring the rancidity degree of the meat products. In the storage process, the AV value of the duck legs continuously rises along with the time. The method is characterized in that triacylglycerol in the duck meat is oxidized and hydrolyzed to generate fatty acid and the like, and the acid value is continuously increased along with the deepening of the oxidation degree; then the lipid peroxide generated by the oxidation of unsaturated free fatty acid is cracked and polymerized to generate aldehyde, ketone and acid, which leads to the increase of acid value. As shown in FIG. 12, at the initial stage of storage, the AV values of Blank, TM, FS-L, FS-M and FS-H groups were 1.26, 1.32, 0.99, 1.09 and 1.76mg/g, respectively, and at the 10 th day, the AV values of Blank, TM and FS-L groups increased by 89.68, 73.48, 88.89, 8.03 and 5.59%, respectively, and the AV values of Blank, TM and FS-L groups increased significantly, and the AV values of FS-M and FS-H groups increased gently. The AV values of 50d, blank, TM, FS-L, FS-M and FS-H groups were 2.77, 2.81, 2.36, 2.17 and 2.32mg/g, respectively, which were increased by 119.84, 112.88, 138.38, 99.08 and 44.10% respectively, compared with the original values. The result shows that the medium and high addition amounts of FS have a remarkable inhibiting effect on the increase of the AV value of the sauced and marinated duck legs during storage. The analysis reason may be that the rich active ingredients in the fenugreek seeds are combined with the triacylglycerol and the acid ingredients such as aldehyde, ketone, acid and the like, so that the generation of lipid oxide is inhibited, and the putrefaction and deterioration of the sauced duck legs are delayed.
Changes in sensory scores during storage
Sensory evaluation is the most visual and most important index for describing and judging the product quality, can directly reflect the quality condition of the product, and the evaluation result directly influences the purchase intention of consumers. The table below shows the change in sensory score during storage for each treatment group of sauced duck legs. As can be seen from the table, the evaluation scores of the color, smell, taste, sensory tenderness and overall acceptability of the duck legs are obviously reduced along with the prolonging of the storage time, which shows that the sauced duck legs are gradually deteriorated and the evaluation qualities are reduced in the storage process.
At the initial storage stage, the TM group sauced duck legs are bright black brown, have thick spiced smell and compact meat quality, are chewy and have good overall acceptability; the sauce marinated duck legs of FS-L, FS-M and FS-H groups are bright tan, the marinated flavor is accompanied with nut fragrance, the meat is compact, and the overall acceptability is good. With the prolonging of the storage time, the color of the duck legs gradually changes from light brown to dark brown; the smell also becomes lighter from the initial rich; the meat feeling is reduced, the meat quality becomes loose and is not chewy, and the change of the evaluation score is basically consistent with the change of the actual quality. At the end of storage, the TM group was less than the FS group in terms of overall acceptability 5.9 + -0.4, significantly less than FS-L group (6.3 + -0.6), FS-M group (6.5 + -0.4), FS-H group (6.4 + -0.5) (P < 0.05). In addition, the color of the FS-M group and FS-H group sauce marinated duck legs is obviously higher than that of the TM group (P is less than 0.05) at each sampling point, which indicates that the color of the duck legs can be better improved and maintained by adding a proper amount of FS, and the FS has different degrees of inhibiting effect on deterioration of various sensory indexes of the duck legs during storage.
TM sensory evaluation score
FS-L group sensory evaluation score
FS-M group sensory evaluation scores
FS-H group sensory evaluation score
Note: lower case letters indicate significant differences in different storage times and upper case letters indicate significant differences in different treatment groups (P < 0.05).
The data were analyzed with reference to the microbial limits in GB 2726-2016 national Standard cooked meat for food safety. The maximum safety limit of the microorganism index is 10 for the corresponding standard regulation of the cooked meat product 5 CFU/g. As can be seen from the following table, the total number of bacterial colonies of each treated duck leg in the storage period of 50d meets the corresponding standard of the cooked meat product. The total colony size for each treatment group was: FS-L>FS-M>FS-H>TM>Blank。
The reason may be that the spices and seasonings for marinating TM and FS groups and the protein, grease and other nutrient substances of soybean oil are rich, and in addition, amino acid, esters and other substances in the fenugreek seeds are easy to cause the breeding of the microorganisms in the duck legs, but simultaneously, the antioxidant components in the fenugreek seeds may also have a certain degree of inhibition effect on the growth of the microorganisms.
50d Total colony report
The quality change conditions of the duck legs stewed in white water, traditional marinating and FS liquid added in the storage process of 50 days in the above embodiments are measured, the color, the tenderness, the moisture content, the pH value, the TBARS value, the POV value, the AV value, the sensory evaluation and the difference change of the total number of bacterial colonies of each treatment group in the storage process are measured, and a theoretical basis is provided for the influence of FS on the quality of the duck legs stewed in soy sauce. The test results are as follows: along with the prolonging of the storage time, the quality of each treated group of duck legs is deteriorated to different degrees. But the color, the tenderness, the sensory quality and the fat oxidation of the duck legs are improved to a certain degree by adding the FS. Sauce marinated duck leg L added with FS * Values appeared stable during storage; the tenderness of the FS-M group duck legs is optimal, the deterioration degree is the lowest during the whole storage period, and the deterioration degree is reduced by 38.91 percent compared with that of the TM group; the overall acceptability of the sauce marinated duck legs added with FS is significantly higher than that of the TM group in terms of sensory quality; at 50d, TBARS, POV and AV values of sauced duck legs were significantly lower for FS group than for Blank and TM groups.
While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable to various fields of endeavor for which the invention may be embodied with additional modifications as would be readily apparent to those skilled in the art, and the invention is therefore not limited to the details given herein and to the embodiments shown and described without departing from the generic concept as defined by the claims and their equivalents.
Claims (8)
1. The preparation method of the sauced pressed salted duck is characterized by comprising the following steps:
s1, preparing a fenugreek seed extract, diluting a fenugreek seed extracting solution in a constant volume mode according to the proportion of 0.1g/mL of fenugreek seeds to the fenugreek seed extract, and adding the diluted fenugreek seed extracting solution into basic brine to prepare brine, wherein the volume ratio of the fenugreek seed extracting solution to the basic brine is 1-7;
s2: thawing duck meat, draining the duck meat, uniformly coating salt on the surface of the duck meat, wherein the using amount of the salt is 2% of the total weight of the duck meat, pickling the duck meat for 4 hours at 4 ℃, and blanching the duck meat in boiling water for 10min after pickling;
and S3, putting the blanched duck meat of the S2 into the brine prepared in the S1, boiling the brine with a big fire, and stewing with a small fire for 45min.
2. The preparation method of the sauced pressed duck according to claim 1, wherein the base brine in S1 comprises 30 parts of salt, 10 parts of white granulated sugar, 10 parts of dark soy sauce, 20 parts of soybean oil, 7 parts of anise, 6 parts of fennel, 7 parts of myrcia, 9 parts of tsaoko amomum fruit, 5 parts of liquorice, 1 part of angelica dahurica, 0.7 part of fructus amomi, 1 part of cardamom, 1 part of amomum tsao-ko, 3 parts of dried ginger and 2000 parts of clear water, and the mixture is boiled and marinated for 2 hours.
3. The preparation method of the pressed salted duck as claimed in claim 1, wherein the trigonella foenum graecum seed extract in S1 is prepared by soaking trigonella foenum graecum seed powder in 50-90% ethanol at 40-80 ℃ for 6-24h, wherein the mass ratio of trigonella foenum graecum seed to ethanol is 1.
4. The preparation method of the pressed salted duck as claimed in claim 3, wherein the extract of fenugreek seeds in S1 is prepared by soaking fenugreek seed powder in 70% ethanol at 50 ℃ for 8h, and performing ultrasonic treatment on the powder for 1.5h in the midway with the ultrasonic power of 140W, wherein the mass ratio of fenugreek seeds to ethanol is 1.
5. The preparation method of the sauced pressed duck of claim 3 or 4, wherein the grain size of the fenugreek seed powder in S1 is not less than 60 meshes.
6. The preparation method of the pressed salted duck as claimed in any one of claims 1 to 4, wherein the volume ratio of the fenugreek seed extract to the base brine is 1.
7. The preparation method of the sauced pressed duck according to any one of claims 1 to 4, wherein the duck meat is duck legs, duck necks, duck shelves, duck wings, duck heads or duck clavicles.
8. The preparation method of the sauced pressed salted duck of any one of claims 1 to 4, wherein the ratio of duck meat to brine is 0.25kg/L.
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