Effects of different storage conditions on the texture and amino acid composition of sauced duck during processing

This study aimed to examine the effects of three different storage methods on the quality of sauced duck.Fresh duck breasts were stored and salted at 25 ℃,4 ℃ and-18 ℃,respectively.The texture and amino acid composition of sauced duck were determined during processing to obtain the optimum storage method. The results indicated that the elasticity of room temperature and refrigerate storage increased firstly in the salting process,then decreased during saucing process,finally increased at pot- roasting process. The elasticity during saucing and roasting were lower than that of salting processing. As for frozen storage,there was no significant change in elasticity during the processing of storing and salting,while the elasticity change obviously during processing of saucing and roasting. The cohesive during saucing and roasting increased significantly during processing,the cohesive achieved highest value at roasting process. The cohesive during salting and roasting decreased significantly,the highest cohesive achieved at salting process. In terms of total amino acid,room temperature storage was highest,and frozen storage was lowest. Evaluation of essential amino acid composition and chemical scores of essential amino acids of three ways store were higher than that of standards.The tasty amino acids / total amino acid ratios of room temperature and( refrigerate store were higher than that of frozen storage during processing of saucing and roasting,the latter promote the formation of free amino acid,the mass loss of the former was lower than the latter. In conclusion,room temperature and refrigerate storage retain the qualities of duck. During the cycle of freeze- thaw,the texture and amino acid composition were damaged.Therefore,it is necessary to avoid the fluctuation of temperature during the processing.