The influence of exogenous lipases on quality of dry-cured duck leg

To explore the function of the exogenous lipase on dry-cured duck leg during the whole processing, test group was treated by the exogenous lipase to compare the quality with control group.The dry-cured duck legs were taken after marinating, roasting, smoking, and on drying of the 7th, 14th, 21st, 28th day respectively, to make sensory evaluation and assay physical and chemical indexes which included moisture, water activity, free fat acid (FFA) , pH, peroxide value, TBA value and so on.Sensory evaluation showed that the optimal results appeared on 14th day of the test group and on 21st day of the control group.Physical and chemical indexes implicated that after 14 days' drying, moisture and water activity decreased to 45.9% and 0.806, respectively.Saturated fatty acids (SFA) and polyunsaturated fatty acids (PFA) in the FFA increased to 3.63g /100g fat and 2.033g /100g fat respectively.Peroxide value and TBA value increased to 0.0326g /100g fat and 0.7892mg /100g fat.The parameters of the test group on 14th day were at the same level with the ones of the control group on 21st day.Results demonstrated that comparing to control group, test group could shorten mature period about a week, to 14 days' period.