Analysis of the Relationship between Protein Denaturation and Quality of Traditional Cantonese-style Roasted Duck in the Blanching Process
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Abstract:
The blanching process of Cherry Valley ducks was investigated by observing the temperature changes during blanching and the variations in moisture content, color, protein denaturation, and microstructure before and after blanching. The results showed that blanching of duck skin at 90~95 ℃ for 5 s achieved the desired sensory requirements for traditional crispy skin, in which the surface temperature of the duck skin was over 80 ℃ and the internal temperature surpassed 45 ℃. The water loss rate during the air-drying process was not significantly different (P>0.05), which was in accordance with the results of protein denaturation measured by differential scanning calorimetry (DSC), indicating protein denaturation and aggregation at this temperature. Further investigation of the 90 ℃ blanching condition, showed that blanching at 90 ℃ for 7 s (90 ℃-7 s) followed by air-drying for 3 h (moisture, 22.01%) led to superior puffing skin compared to blanching at 90 ℃ for 9 s (90 ℃-9 s), followed by air-drying for 4 h (moisture, 20.52%). The DSC data also revealed that the protein thermal aggregation degree under 90 ℃-7 s was greater than that under 5 s blanching (P<0.05), whereas 90 ℃-9 s resulted in a gel-like protein structure. In conclusion, the key to achieving the crispy and puffed skin of traditional Cantonese-style roasted duck relies on the control of protein denaturation and aggregation of the duck skin after blanching, as well as the moisture content in this state. The findings of this study provide valuable insights and techniques for understanding the blanching mechanism and improving the skin-blanching process of Cantonese-style roasted duck.
