The Effect of Sodium Chloride on the Physicochemical and Textural Properties and Flavor Characteristics of Sous Vide Cooked Duck Meat
This study was conducted to evaluate the effect of salt brining process parameters (salt concentration 0–15%, brining time 4–12 h, brining temperature 4–20 °C) on the quality of sous vide cooked duck meat by a single factor combined with response surface methodology (RSM). The sensory evaluation, ph...
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MDPI AG
2023-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/18/3452 |
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| author | Man Zhang Cuncun Fu Mengfei Chen Changhai Jin |
| author_facet | Man Zhang Cuncun Fu Mengfei Chen Changhai Jin |
| author_sort | Man Zhang |
| collection | DOAJ |
| description | This study was conducted to evaluate the effect of salt brining process parameters (salt concentration 0–15%, brining time 4–12 h, brining temperature 4–20 °C) on the quality of sous vide cooked duck meat by a single factor combined with response surface methodology (RSM). The sensory evaluation, physicochemical indexes (color, weight loss, NaCl content, TBARS value, and texture properties), and flavor characteristics were analyzed. The sensory overall mean score was applied as the evaluation index to optimize the brining conditions by RSM, and the optimum results contained a salt concentration of 11.69%, a brining temperature of 7.35 °C, and a brining time of 8.03 h. Under these conditions, the sensory overall mean score of duck meat was 8.59, with a relatively higher a* value and moderate NaCl content. GC-MS and odor activity value (OAV) results indicated that salt brining treatment significantly promoted the formation of the major odorants in duck meat, including pentanal, heptanal, octanal, (E)-2-nonenal, cis-4-decenal, decanal, 2,4-decadienal, (E,E)-2,4-decadienal, 1-heptanol, and 2-methyl-3-octanone, but decreased the content of hexanal, (E)-2-octenal, nonanal, (E,E)-2,4-nonadienal, 1-octen-3-ol, and 1-octen-3-one. 5′-nucleotides in duck meat were significantly increased after brining treatment. Therefore, salt brining treatment could be regarded as an efficient way to improve the sensory, aroma, and taste quality of sous vide cooked meat. |
| first_indexed | 2024-03-10T22:45:42Z |
| format | Article |
| id | doaj.art-cd235703d6c64a25a6ef52729c19dc66 |
| institution | Directory Open Access Journal |
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| language | English |
| last_indexed | 2024-03-10T22:45:42Z |
| publishDate | 2023-09-01 |
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| record_format | Article |
| series | Foods |
| spelling | doaj.art-cd235703d6c64a25a6ef52729c19dc662023-11-19T10:43:22ZengMDPI AGFoods2304-81582023-09-011218345210.3390/foods12183452The Effect of Sodium Chloride on the Physicochemical and Textural Properties and Flavor Characteristics of Sous Vide Cooked Duck MeatMan Zhang0Cuncun Fu1Mengfei Chen2Changhai Jin3College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaThis study was conducted to evaluate the effect of salt brining process parameters (salt concentration 0–15%, brining time 4–12 h, brining temperature 4–20 °C) on the quality of sous vide cooked duck meat by a single factor combined with response surface methodology (RSM). The sensory evaluation, physicochemical indexes (color, weight loss, NaCl content, TBARS value, and texture properties), and flavor characteristics were analyzed. The sensory overall mean score was applied as the evaluation index to optimize the brining conditions by RSM, and the optimum results contained a salt concentration of 11.69%, a brining temperature of 7.35 °C, and a brining time of 8.03 h. Under these conditions, the sensory overall mean score of duck meat was 8.59, with a relatively higher a* value and moderate NaCl content. GC-MS and odor activity value (OAV) results indicated that salt brining treatment significantly promoted the formation of the major odorants in duck meat, including pentanal, heptanal, octanal, (E)-2-nonenal, cis-4-decenal, decanal, 2,4-decadienal, (E,E)-2,4-decadienal, 1-heptanol, and 2-methyl-3-octanone, but decreased the content of hexanal, (E)-2-octenal, nonanal, (E,E)-2,4-nonadienal, 1-octen-3-ol, and 1-octen-3-one. 5′-nucleotides in duck meat were significantly increased after brining treatment. Therefore, salt brining treatment could be regarded as an efficient way to improve the sensory, aroma, and taste quality of sous vide cooked meat.https://www.mdpi.com/2304-8158/12/18/3452duck meatsous vide cookingsalt brining process optimizationflavor characteristics |
| spellingShingle | Man Zhang Cuncun Fu Mengfei Chen Changhai Jin The Effect of Sodium Chloride on the Physicochemical and Textural Properties and Flavor Characteristics of Sous Vide Cooked Duck Meat Foods duck meat sous vide cooking salt brining process optimization flavor characteristics |
| title | The Effect of Sodium Chloride on the Physicochemical and Textural Properties and Flavor Characteristics of Sous Vide Cooked Duck Meat |
| title_full | The Effect of Sodium Chloride on the Physicochemical and Textural Properties and Flavor Characteristics of Sous Vide Cooked Duck Meat |
| title_fullStr | The Effect of Sodium Chloride on the Physicochemical and Textural Properties and Flavor Characteristics of Sous Vide Cooked Duck Meat |
| title_full_unstemmed | The Effect of Sodium Chloride on the Physicochemical and Textural Properties and Flavor Characteristics of Sous Vide Cooked Duck Meat |
| title_short | The Effect of Sodium Chloride on the Physicochemical and Textural Properties and Flavor Characteristics of Sous Vide Cooked Duck Meat |
| title_sort | effect of sodium chloride on the physicochemical and textural properties and flavor characteristics of sous vide cooked duck meat |
| topic | duck meat sous vide cooking salt brining process optimization flavor characteristics |
| url | https://www.mdpi.com/2304-8158/12/18/3452 |
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