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时间:2020-04-23
《不同腌制方式对鸭肉腌制速率及肉质的影响-论文.pdf》由会员上传分享,免费在线阅读,更多相关内容在行业资料-天天文库。
1、现代食品科技ModernFoodScienceandTechnology2014,Vo1.30,No.8不同腌制方式对鸭肉腌制速率及肉质的影响徐为民’,殷燕涛,诸永志’,卞欢’,吴海虹’,王道营,耿志明’,刘芳,张牧焓(1.江苏省农业科学院农产品加工所,江苏南京210014)(2.扬州大学食品科学与工程学院,江苏扬州225127)摘要:为探讨真空度和压力值对鸭肉腌制速率和肉质的影响,以常压腌制为对照,分别探讨了脉动真空、脉动加压、真空加压三种腌制方式对鸭肉腌制速率、pH值、蒸煮损失、剪切力和腌制液中蛋白含量
2、的影响。结果表明:在腌制6h后常压、脉动真空、脉动加压、真空加压的盐分含量分别为2.61%、3.01%、2.91%、3.21%。四种腌制方式下鸭肉pH值有所降低,但差异性不显著(p>0.05)。脉动真空、真空加压腌制比常压腌制的蒸煮损失低,而脉动加压的蒸煮损失却高于常压腌制。在腌制4h后,常压、脉动真空、脉动加压、真空加压腌制后的鸭肉的剪切力是分别是1076g、938g、1093g、908g,其中脉动真空、真空加压腌制与常压腌制的剪切力差异显著(P<0.05),脉动加压腌制与常压腌制的剪切力不显著(p>0.
3、05o三种腌制方式的腌制液中的蛋白含量均高于常压腌制(P<0.05)。综合比较真空加压腌制在腌制速度和对肉质改善方面优于脉动真空和脉动加压腌制。关键词:腌制;脉动真空腌制;真空加压腌制;脉动加压腌制;肉质文章篇号:1673.9078(201418.201.205EffectofDiferentCuringStrategies0nCuringRateandQuafityIndexofDuckMeatXUWei-min。,YINYan.tao1,2ZHUYong-zhi,BIANHuan,WUHai-hong,
4、Ⅵ,ANGDaO.ying’GENGZhi-ming,,LIUFang.Z目GMu-han(1.InstituteofAgriculturalProductsProcessing,JiangsuAcademyofAgriculturalSciences,Nanjing210014,China)(2.CollegeofFoodScienceandEngineering,YangzhouUniversity,Yangzhou225127,China)Abstract:Toinvestigatetheefecto
5、fvacuumandpmss~eoncuringrateandduckmeatquality,thisstudyevaluatedthepulsedvacuumbrining(PVB),pulsedpressurebrining(PPB),vacuumandpressurecombinedbrinmg(VPB)onthecuringrateandthequalityindexesofduckmeatsamplesincludingpH,cookingloss,proteincontentandshearfo
6、rce,withatmosphericpressurebrining(APB)asthecontro1.Resultsshowedthatthesaltcome~ofthemusclesafterAPB,PVB,PPB,andVPBtreatmentwas2.61%,3.01%,2.91%,3.21%respectively.ThepH-valueshowedadecliningtrendwithoutsignificantdiferencebetweenthefourtreatments>o.05).Co
7、mparedwiththatofAPB,PVBandVPBcouldreducethecookingloss,whilePPBincreasedthecookingloss.Aftercuringfor4h,theshearforceofthemusclestreatedbyAPB,PVB,PPB,andVPBwas1076g,938g,1093g,908grespectively,andtheshearforcePVBandVPBtreatedmusclesweresignificantlydiferen
8、tfromthatofAPB,(p<0.05),whereastherewasnosignificantdiferencebetweenPPBandAPBbrinedmuscles(p>0.05).ProteincontentofPVB,PPBandVPBtreatedmusclesallgreatlyincreasedcomparedwiththatofAPB(p<0.05).Onthewhole,withre
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