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

Yamin Pei; Xingyue Guo; Xionghui Shu; Yahong Han; Youwei Ai; Hongxun Wang; Wenfu Hou

doi:10.3389/fnut.2024.1309924

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

Front Nutr. 2024 Feb 7:11:1309924. doi: 10.3389/fnut.2024.1309924. eCollection 2024.

Authors

Yamin Pei¹, Xingyue Guo¹, Xionghui Shu¹, Yahong Han^{1

2

3}, Youwei Ai^{1

2

3

4}, Hongxun Wang⁵, Wenfu Hou^{1

2

3

4}

Affiliations

¹ College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, China.
² Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, Hubei, China.
³ Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, Hubei, China.
⁴ Hubei Jingchu Specialty Food Industry Technology Research Institute, Jingzhou, Hubei, China.
⁵ College of Biological and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan, Hubei, China.

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 profile, and had the highest comprehensive impression score (5.84). Moreover, the drying rate was faster, and the intensity of the free water and oil signal was significantly elevated in the deep-frying group. The microstructure results indicated that the muscle fibers in the deep-frying group were closely packed, whereas those in the baking group were relatively loose. Furthermore, the GC-IMS test revealed that the deep-fried duck jerky had a wider range of volatile flavor compounds, including 11 unique compounds that were only found in this particular product.

Keywords: baking; deep frying; duck jerky; gas chromatography-ion mobility chromatography; processing methods; quality.

Grants and funding

The author(s) declare financial support was received for the research, authorship, and/or publication of this article. This study was supported by the Science and Technology of Hubei Province (Grant No. 2021BED006) and Major Technological Innovation Projects of Hubei Province (Grant No. 2017ABA136).