Study on kinetics of mass transfer in water-boiled salted duck during wet-curing Original Research Article

Curing is the most important process for the production of water-boiled salted duck. This work was designed to compare the difference in mass transfer of water and salt in water-boiled salted duck among different concentration brines during wet-curing. Duck breasts were wet-cured for 72 h in four brine solutions having concentrations, i.e. 5%, 15%, and 25% NaCl (w/w), and repeatedly reused supersaturated brine (⩾25% NaCl (w/w)) which is often used in commercial production in China. Results showed that as brine concentration increased, the weight gain and water content decreased and the NaCl content of meat samples increased. Moreover, hardness and springiness increased with increasing brine concentration coupled with a drop in water holding capacity (WHC). Higher salt concentration brines showed a higher proteolysis than lower salt concentration brines. Therefore, 15% NaCl (w/w) brine, the solution having moderate salt concentration, was the most suitable for wet-curing just because of its higher process yields, effective diffusivity value, De, and lower health risks.