Effects of Different Thawing Methods on the Quality Characteristics of the Duck Leg Meat

• Published in: Shipin gongye ke-ji Vol. 44; no. 3; pp. 336 - 345
• Main Authors: Yumin FENG, Shihui LIANG, Huarong DENG, Qiaoyu LIU, Weidong BAI, Junshi WU, Haiguang CHEN
• Format: Journal Article
• Language: Chinese
• Published: The editorial department of Science and Technology of Food Industry 01.02.2023
• Subjects: duck leg meat; lipid oxidation; protein oxidation; quality; thawing methods
• ISSN: 1002-0306
• DOI: 10.13386/j.issn1002-0306.2022030120

In order to reduce product loss and guarantee product quality, this paper used frozen duck leg meat as raw material. The data would be provided to the enterprises as a theoretical reference. Four kinds of thawing methods, refrigerated thawing, room temperature thawing, running water thawing, and microwave thawing were used. The effects of thawing methods on the quality were discussed including water retention, pH, color, thiobarbituric acid value (TBARS), carbonyl groups, Ca2+-ATPase, total sulfhydryl groups, histological properties. Combined with gel electrophoresis and Raman spectroscopy, the degradation and the secondary structure of proteins were analyzed. The results showed that refrigerated thawing had minimum thawing loss, red color, muscle fiber gap (6.97 μm), and tight tissue structure. Lipid oxidation and protein oxidation were mild with minimum thiobarbituric acid value (0.16 mg/100 g), carbonyl content (0.16 nmol/mg), and maximum total sulfhydryl content (149.10 μmol/g), and Ca2+-ATPase activity (