Effects of deep frying and baking on the quality attributes, water distribution, and flavor characteristics of duck jerky.

ABSTRACT:

Introduction

The nutritional value of duck meat is well acknowledged due to its low cholesterol and high protein content. Nevertheless, the impacts of deep-frying and baking on its quality characteristics are not extensively documented in literature.

Methods

The objective of this study is to examine the effects of deep-frying, pre-boilingdeep-frying, baking, and pre-boiling-baking on the quality attributes, water distribution, microstructure, and flavor characteristics of duck jerky.

Results and discussion

The findings revealed that the deep-frying group had better quality attributes than the baking, pre-boiling-deep-frying, and pre-boiling-baking groups. The deepfried duck jerky had a higher a* value (4.25) and a lower b* value (5.87), with a more appropriate texture

SUBMITTER: Pei Y 

PROVIDER: S-EPMC10882714 | biostudies-literature | 2024

REPOSITORIES: biostudies-literature