Optimization of de-fishy conditions of sauced duck neck

SHI Shuai; QU Gui-xiang; XU Hai-xiang; MA Jia-wei

doi:10.13386/j.issn1002-0306.2017.02.046

SHI Shuai, QU Gui-xiang, XU Hai-xiang, MA Jia-wei. Optimization of de-fishy conditions of sauced duck neck[J]. Science and Technology of Food Industry, 2017, (02): 282-286. DOI: 10.13386/j.issn1002-0306.2017.02.046

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Optimization of de-fishy conditions of sauced duck neck

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The technology conditions of sauced duck neck and the optimization of the compound flavor modifying agent were studied in this paper.The dosages of ethyl maltol,I + G,soy sauce and salt were analyzed by single factor test and Box- Behnken response surface method. With sensory evaluation,the results showed that the optimal concentration of these composition were ethyl maltol( 0.03%),I + G( 0.04%),soy sause( 30 m L / kg) and salt( 1.2%),the sensory score was 93.6. At this point the overall color of sauced duck neck was homogeneous,it tasted fine and smooth,without fishy smell,and its sauced duck neck was significant.

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Optimization of de-fishy conditions of sauced duck neck

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