摘要
为改进盐水鹅预制品的品质,试验设置以下处理组:滚揉超声复合腌制法(G+C处理组)、滚揉腌制法(G处理组)、超声腌制法(C处理组)、加盐滚揉腌制法(G+NaCl处理组)和常规湿腌法(常规处理组),以肉色、持水力、脂肪氧化值、质构、感官评价、微观结构、脂肪酸等为评价指标,探究超声处理、滚揉处理对盐水鹅预制品品质的影响。结果表明:G+NaCl处理组的肉色鲜亮,持水力最好。常规处理组TBARS值最低,经过滚揉、超声处理的其他处理组的脂肪氧化程度均高于常规处理组。感官评价及质构结果表明G+NaCl处理组的弹性和咀嚼性为最佳。各处理组共检测出8种脂肪酸,饱和脂肪酸(SFA)2种、不饱和脂肪酸(UFA)6种;单不饱和脂肪酸(MUFA)和多不饱和脂肪酸(PUFA)各为3种。其中C处理组、G+NaCl处理组和G+C处理组的脂肪酸总量相近,且G+C的脂肪酸总量最小。综上,G+NaCl处理组是最优组。
To improve the quality of brine goose pre-products,the following treatment groups were set up in the experiment:Tumbling ultrasonic compound marination method(G+C treatment group),tumbling marination method(G treatment group),ultrasonic marination method(C treatment group),tumbling marination method with salt(G+NaCl treatment group),and conventional wet marination method(conventional treatment group)to investigate the effects of ultrasonic treatment and tumbling treatment on the quality of brine goose pre-products with meat color,water holding capacity,fat oxidation value,texture,sensory evaluation,microstructure,and fatty acid as evaluation indexes.The results showed that the G+NaCl treated group had bright meat color and the best water holding capacity.The conventional treatment group had the lowest TBARS value,and the fat oxidation in the other treatment groups after tumbling and ultrasonic treatment was higher than that of the conventional treatment group.The results of sensory evaluation and texture showed that the elasticity and chewiness of the G+NaCl treated group were the best.A total of eight fatty acids were detected in each treatment group,two saturated fatty acids(SFA),six unsaturated fatty acids(UFA),three monounsaturated fatty acids(MUFA),and three polyunsaturated fatty acids(PUFA)each.The total fatty acids of the C treatment group,G+NaCl treatment group and G+C treatment group were similar,and the total fatty acids of G+C were the smallest.In conclusion,the G+NaCl treatment group was the optimal group.
作者
孟祥忍
刘宗振
吴鹏
许志诚
王恒鹏
高子武
吴丹璇
高苏敏
张桓
张泰立
MENG Xiangren;LIU Zongzhen;WU Peng;XU Zhicheng;WANG Hengpeng;GAO Ziwu;WU Danxuan;GAO Sumin;ZHANG Huan;ZHANG Taili(School of Tourism and Cuisine School of Food Science and Engineering,Yangzhou University,Yangzhou 225127,China;Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance,Ministry of Culture and Tourism,Yangzhou 225127,China)
出处
《食品工业科技》
CAS
北大核心
2023年第9期104-110,共7页
Science and Technology of Food Industry
基金
中国营养学会百胜餐饮健康基金项目(CNS-YUM2020A17)
扬州市“绿扬金凤计划”领军人才资助项目
扬州大学“青蓝工程”资助项目。
关键词
扬州盐水鹅
滚揉腌制
超声波腌制
脂肪氧化
质构
脂肪酸
Yangzhou salted goose
rolling curing
ultrasonic curing
fat oxidation
texture
fatty acid
