Effect of Garlic Powder on Duck Luncheon Meat Quality

被引：0
|
作者：
Ouyang C. [1 ,2 ]
Bai C. [2 ]
Gu Z. [2 ]
Zeng Z. [2 ]
Liu Y. [2 ]
机构：
[1] College of Culinary Science, Sichuan Tourism University, Chengdu
[2] College of Food Science, Sichuan Agricultural University, Yaan
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 11期
关键词：
duck; garlic powder; LF-NMR; luncheon meat;
D O I：
10.13386/j.issn1002-0306.2023050251
中图分类号：
学科分类号：
摘要：
In order to study the effect of garlic powder on the quality of duck luncheon meat and obtain the best quality products. 0%, 2%, 4%, 6% or 8% garlic powder was added into the production of luncheon meat. The quality of duck luncheon meat were measured by electronic nose, texture instrument, color difference analyzer and LF-NMR. Meanwhile, fuzzy mathematics sensory evaluation was used to comprehensively analyze the quality of duck luncheon meat. The results showed that there was a significant difference in the odor between duck luncheon meat with and without garlic powder added. With the increase of garlic powder addition, the various texture indicators and the L* of duck luncheon meat showed a trend of first increasing and then decreasing, specially all indicators reached their peak when the amount of garlic powder added was 4%. At the same time, the a* of luncheon meat color decreased, while b* significantly increased overall (P<0.05). In addition, the content of non flowing water in luncheon meat showed a trend of first increasing and then decreasing, and reached the peak when the amount of garlic powder added was 6%. Garlic powder had a certain impact on the water distribution of luncheon meat. Based on fuzzy mathematics sensory evaluation results, the best addition of garlic powder was 4%. In conclusion, adding 4% garlic powder can improve the texture characteristics and flavor quality of duck luncheon meat, and improve the nutritional and economic value of luncheon meat. © The Author(s) 2024.
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页码：56 / 63
页数：7
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