Optimization of de-fishy conditions of sauced duck neck

The technology conditions of sauced duck neck and the optimization of the compound flavor modifying agent were studied in this paper.The dosages of ethyl maltol,I + G,soy sauce and salt were analyzed by single factor test and Box- Behnken response surface method. With sensory evaluation,the results showed that the optimal concentration of these composition were ethyl maltol( 0.03%),I + G( 0.04%),soy sause( 30 m L / kg) and salt( 1.2%),the sensory score was 93.6. At this point the overall color of sauced duck neck was homogeneous,it tasted fine and smooth,without fishy smell,and its sauced duck neck was significant.