Comparative analysis of the qualities of traditional and sous‐vide marinated duck drumsticks

Abstract

AbstractThe sous‐vide technique is increasingly used to improve the quality of poultry meat; the study aimed to compare the quality of traditional and sous‐vide marinated (SVM) duck drumsticks by analyzing the sensory‐related, nutritional, storage‐related, and in vitro digestive‐related quality of duck meat. The results showed that the sensory quality scores of color, odor, and appearance, L* and a* values of duck drumsticks in SVM group were significantly increased compared with the traditional marinated (TM) group (t‐test, p < 0.05, the same below), and the b* values on the outside and inside of duck drumsticks were decreased by 22.47% and 38.04%, respectively. Compared with TM group, hardness, springiness, chewiness, adhesion, cohesion, and resilience of duck drumsticks in SVM group decreased by 43.32%, 29.52%, 65.08%, 62.35%, 20.23%, and 30.33%, respectively. The moisture content and total fat content of duck drumsticks in SVM group were significantly higher than those in TM group (p < 0.05), and the protein loss, total volatile basic nitrogen, and thiobarbituric acid reactive substances values were decreased by 61.4%, 25.86%, and 20.45%, respectively. The results of in vitro digestion experiments showed that the content of free sulfhydryl groups of duck drumsticks in SVM group was significantly increased (p < 0.05), and the contents of Schiff base and carbonyl groups were significantly decreased compared with the TM group (p < 0.05). In conclusion, the SVM technology could significantly improve the sensory‐related qualities, reduce the loss of nutrients, and improve the storage‐related qualities of duck drumsticks. This study provided theoretical reference for the high‐value application of SVM technology in duck meat.