Effect of Different Curing Strategies on Curing Rate and Quality Index of Duck Meat
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
To investigate the effect of vacuum and pressure on curing rate and duck meat quality, this study evaluated the pulsed vacuum brining (PVB), pulsed pressure brining (PPB), vacuum and pressure combined brining (VPB) on the curing rate and the quality indexes of duck meat samples including pH, cooking loss, protein content and shear force, with atmospheric pressure brining (APB) as the control. Results showed that the salt content of the muscles after APB, PVB, PPB, and VPB treatment was 2.61%, 3.01%, 2.91%, 3.21% respectively. The pH-value showed a declining trend without significant difference between the four treatments (p>0.05). Compared with that of APB, PVB and VPB could reduce the cooking loss, while PPB increased the cooking loss. After curing for 4h, the shear force of the muscles treated by APB, PVB, PPB, and VPB was 1076g, 938g, 1093g, 908g respectively, and the shear force PVB and VPB treated muscles were significantly different from that of APB, (p<0.05), whereas there was no significant difference between PPB and APB brined muscles (p>0.05). Protein content of PVB, PPB and VPB treated muscles all greatly increased compared with that of APB (p<0.05). On the whole, with regard to the curing rate and duck meat quality, the VPB treatment had more advantages than PVB and PPB.
