Effects of Dry and Wet Marinated Methods on Sensory Qualities and Physicochemical Properties of Marinated Duck Legs under Vacuum Low-temperature Conditions

Abstract

To obtain the optimal marinated method under vacuum low-temperature conditions, the effects of wet (WM) and dry marinated (DM) methods on the sensory qualities and physicochemical properties of marinated duck legs were explored via texture determination, electronic nose and low-field nuclear magnetic resonance (NMR) analysis. The results showed that compared with the DM group, the L* and b* values on the outside and inside of duck legs in the WM group significantly decreased (P<0.05), while the a* values, color and taste in WM group significantly increased (P<0.05), and the sensory score in the WM group increased 11.56%. The electronic nose results also indicated that the smell of the duck legs in the WM group met the needs of the public. Compared with the DM group, the moisture content in the WM group increased by 9.71%. The cooking processing loss in the WM group decreased by 21.55% compared with the DM group. The texture characteristics of the duck legs in the WM group including hardness and elasticity were slightly lower than that in the DM group. In conclusion, the WM method under vacuum low-temperature conditions could improve the color of the duck legs, retain the moisture of the duck legs, reduce the cooking process loss of duck legs, and better meet the needs of consumers. The research provides more data support and technical reference for the vacuum low-temperature marinated process.

Keywords

• vacuum low-temperature
• different marinated methods
• duck legs
• sensory qualities
• physicochemical properties