Effects of rice bran curing on physicochemical quality and fat oxidation characteristics of sauce duck

doi:10.3969/j.issn.1004-1524.20230396

Acta Agriculturae Zhejiangensis ›› 2024, Vol. 36 ›› Issue (3): 634-642.DOI: 10.3969/j.issn.1004-1524.20230396

• Food Science • Previous Articles Next Articles

Effects of rice bran curing on physicochemical quality and fat oxidation characteristics of sauce duck

YE Qin¹(), MENG Xianghe²^,^*(), CHEN Lihong³

1. College of Biological & Environmental Engineering, Zhejiang Shuren University, Hangzhou 310014, China
2. College of Food Science and Technology, Zhejiang University of Technology, Deqing 313299, Zhejiang, China
3. Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

Received:2023-03-25 Online:2024-03-25 Published:2024-04-09

Abstract

Abstract:

In order to improve the easy oxidation of fat in the process of salting and storage of sauce duck, 15% rice bran was added in the process of salting sauce duck. The color, pH value, cooking loss, salt content, shear force and aerobic plate count in the process of salting sauce duck, and acid value, peroxide value, thiobaric acid (TBA) value and other indicators in the storage process were measured. The effects of adding rice bran on physical and chemical quality and fat oxidation during the storage period of sauce duck were studied. The results showed that during the curing process, the a^* value, b^* value, pH value, cooking loss, salt content and shear stress of the rice bran curing group were lower than those of the control group without adding rice bran, and the L^* value was higher, indicating that rice bran played a better role in retaining water during the curing process. In addition, at the end of curing and during the same storage period, the acid value, peroxide value and TBA value of the rice bran curing group were lower than those of the control group, indicating that the rice bran curing group could effectively improve fat oxidation of sauce ducks during curing and storage, and could be used as an auxiliary material in the production of pickling preparations. The results provided a theoretical basis for improving fat oxidation and quality of sauce duck during salting.

Key words: rice bran, curing, sauce duck, storage, fat oxidation

CLC Number:

TS251.55

YE Qin, MENG Xianghe, CHEN Lihong. Effects of rice bran curing on physicochemical quality and fat oxidation characteristics of sauce duck[J]. Acta Agriculturae Zhejiangensis, 2024, 36(3): 634-642.

Figures/Tables 9

Table 1 The contents of basic components and nutrients in rice bran

基本成分 Basic components	含量 Content/%	营养成分 Nutritional components	含量 Content/(mg·kg^-1)
水分Water	8.53±0.02	生育酚Tocopherol	256.1±18.7
蛋白质Protein	15.08±1.24	维生素B₁Vitamin B₁	1.5±0.2
脂肪Fat	19.91±1.08	维生素B₂Vitamin B₂	5.9±0.8
不饱和脂肪酸Unsaturated fatty acid	80.05±5.53	γ-谷维素γ-Oryzanol	250.3±12.3
总碳水化合物Total carbohydrates	49.67±2.80	植物甾醇Phytosterol	304.7±19.5
总膳食纤维Total dietary fiber	31.04±3.89
灰分Ash	7.06±0.15

Fig.1 Effect of rice bran curing on product chroma value at different stages Data on the bars with the same colour marked without the same lowercase letter indicated significant differences between treatments at P<0.05. The same as below.

Fig.2 Effect of rice bran curing on pH value of products at different stages

Fig.3 Effect of rice bran curing on cooking loss at different stages

Fig.4 Effect of rice bran curing on moisture content and salt content in different stages

Fig.5 Effect of rice bran curing on shear force of products at different stages

Fig.6 Effect of rice bran curing on the aerobic plate count of products at different stages

Fig.7 Effect of rice bran curing on the acid value and peroxide value of the products at different stages

Fig.8 Effect of rice bran curing on TBA value of products at different stages

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Effects of rice bran curing on physicochemical quality and fat oxidation characteristics of sauce duck

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