1) salted duck
Analysis of phospholipids in salted duck muscle by high performance liquid chromatography;
Study on the changes of microorganism,physical and chemical properties of salted duck during storage;
General Technologies used in industrial production of different kinds of salted duck were introduced and critical quality control factors were discussed.
2) dry-cured duck
Study on model system of intramuscular lipids induced flavor of dry-cured duck
The changes of acid and neutral lipases activity, and phospholipase activity in the muscle of dry-cured duck during processing were studied.
Dry-cured duck is a peculiarly traditional meat product of china, and also one of the most famous dry-cured meat products in the world.
3) Nanjing dry-cured duck
The components and changes in flavor compounds of Nanjing dry-cured duck during processing;
Changes of phospholipids and free fatty acids contents in intramuscular lipids during the processing of Nanjing dry-cured ducks;
4) Shayang dry salted duck
The producing process of Shayang dry salted duck and setting up the quality control system of HACCP;
5) Ban ya's uality
6) Nan an pressed salted duck
Nan an pressed salted duck was fermented by co-fermentation of Lactobacillus plantarum,Pediococcus pentosaceus,Staphylococcus xylosus and Micrococcus varians.