@article{HE2023, 
author = {Junjie HE and Chuanai CAO and Baohua KONG and Weiyan ZHAO and Yuangang LI and Yunlong JI and Qian LIU},
title = {Effect of Cooking Time on the Quality of Low-Temperature Ready-to-Eat Duck Breast Meat},
year = {2023},
journal = {Meat Research},
volume = {37},
number = {6},
pages = {21-28},
keywords = {low-temperature ready-to-eat duck breast meat, cooking time, quality, water distribution},
url = {https://www.sciopen.com/article/10.7506/rlyj1001-8123-20230413-027},
doi = {10.7506/rlyj1001-8123-20230413-027},
abstract = {This study aimed to investigate the effect of different cooking times (30, 40, 50, 60, 70, 80, 90, 100, 110 and 120 min) at 85 ℃ on the quality of low-temperature ready-to-eat duck breast meat. The results showed that with increasing cooking time, the cooking loss of ready-to-eat duck breast meat was significantly increased (P < 0.05), while the yield, centrifugal loss, compression loss, moisture content, pH, and L* value were significantly decreased (P < 0.05), which could be verified by the changes of water distribution. Moreover, the tenderness was firstly increased and then decreased with increasing cooking time, and the optimal interior color, cross-sectional compactness and flavor were obtained after cooking for 80 min (P < 0.05). In addition, the results of cluster analysis showed that cooking time, especially at a cooking time of 80 min, had a significant up-regulatory effect on the proportion of immobilized water (P21) and bound water (P2b), a* value, b* value and sensory parameters (flavor, cross-sectional compactness, and internal color) of duck breast meat. In conclusion, the optimal quality of ready-to-eat duck breast meat was obtained by cooking at 85 ℃ for 80 min.}
}