| Using Sansui duck brisket and leg meat as raw material, different temperature treatment effects on the changes of color,water-holding capacity, cooking loss, shear force, texture and microstructure were studied. Results showed that the change of color in different parts was small, and the changes of water holding capacity, cooking loss, shear force, texture index and so on were significantly different with the heating temperature; the L * value and a * values in the same parts changed significantly with the temperature, and water-holding capacity and cooking loss were negatively correlated. With increasing heating temperature, Sansui duck water-holding capacity was lower, cooking loss gradually increased ,and the shear force at 70℃significantly increased after bottomed out. The texture changes significantly different with the same treatment on different parts. Heating made Sansui duck bundle in film dissolve, the heating temperature rise affected dissolve significantly, and above 70℃heating made Sansui duck reduce mechanical strength and soften meat quality. |
