摘要
为在工业化屠宰中获得肉鸭最优的食用及感官品质,以樱桃谷肉鸭为研究对象,探讨58.5℃-210 s、60℃-180 s、62.5℃-150 s和65℃-120 s四组不同浸烫处理对肉鸭宰后僵直强度和肌肉品质的影响。结果表明:高温短时(65℃-120 s)和低温长时(58.5℃-210 s)浸烫均会导致肉鸭宰后较低的pH,自由水相对含量P 23升高,使不同状态水的“态变”更加强烈;同时加大肉鸭的僵直强度,体现在硬度、剪切力均显著大于60℃-180 s和62.5℃-150 s处理组(P<0.05),在宰后3.75 h,各处理组硬度和剪切力显著升高(P<0.05),肌肉长度达到最低值,均缩短至原始长度90%以上,进入僵直期;65℃-120 s处理组的硬度和剪切力分别为3911.95 g和6.45 N。在宰后48 h,各处理组的肌原纤维蛋白溶解度下降,与肌肉剪切力、硬度和滴水损失率的结果一致,尤其58℃-210 s处理组剪切力和硬度最大,滴水损失率最高。因此,过高和过长时间的浸烫会加快肌肉生化代谢速率,增大僵直强度和蛋白质变性程度,使不同状态水的“态变”更强烈,导致食用品质下降。
In order to obtain the best edible and sensory quality of meat duck during industrial slaughter,the study was to determine the effects of different scalding treatments on the intensity of muscle rigor and the muscle quality of cherry valley duck carcasses in four groups of 58.5℃-210 s,60℃-180 s,62.5℃-150 s and 65℃-120 s.Both high temperature short time(65℃-120 s)and low temperature long time(58.5℃-210 s)would lead to lower pH,resulting in the increase of the relative content of free water P 23 and the stronger transformation of water in different existing states.Meanwhile,the intensity of muscle rigor in the two treatment groups was increased,which was reflected in that the hardness,shear force and muscle contraction were significantly greater than that in the 60℃-180 s and 62.5℃-150 s treatment groups(P<0.05).At 3.75 h post-mortem,the hardness and shear force values of each treatment group increased significantly(P<0.05),and length of the muscle bundle reached its lowest value,which was shortened to over 90% of the original length.The muscle fibres of each treatment group entered into the rigor mortis stage,with maximum hardness and shear force of 3911.95 g and 6.45 N,respectively in the 65℃-120 s treatment group.At 48 h post-mortem,the solubility of myofibrillar protein decreased in all treatment groups,and the results of muscle shear force,hardness,and drip loss were consistent.Furthermore,the shear force,hardness and drip loss were the highest in the 58℃-210 s treatment group.Therefore,excessive temperature and prolonged scalding accelerate the biochemical metabolic rate of muscles could increase intensity of muscle rigor and protein denaturation degree,which leading to stronger changes in the existing state of water and lower eating quality.
作者
林捷
郑夏彤
陈玉芳
刘浩尧
陈淑媛
郑华
LIN Jie;ZHENG Xia-tong;CHEN Yu-fang;LIU Hao-yao;CHEN Shu-yuan;ZHENG Hua(College of Food Science,South China Agricultural University,Guangzhou 510642,China)
出处
《食品工业科技》
CAS
北大核心
2020年第17期146-152,共7页
Science and Technology of Food Industry
基金
国家肉鸡产业体系(CARS-41-G16)
2019年广东省现代农业产业技术体系创新团队建设项目(2019KJ128)
2017年广东省农业发展和农村工作专项(粤财农[2017]100号)
科技部重点研发专项(禽流感防控净化技术集成研究与示范)(2015BAD12B05)。
关键词
樱桃谷鸭
浸烫
僵直强度
蛋白溶解度
肌肉品质
Cherry Valley duck
scalding
intensity of muscle rigor
protein solubility
meat quality
