摘要
为探讨鸭肉宰后成熟过程中品质的变化规律,为实际生产提供理论依据,该研究在不同成熟时间(0、12、24、48、72、168 h)测定了鸭肉食用品质(pH值、蒸煮损失率、滴水损失率、色泽和质构指标)、主要营养品质(蛋白质含量和水分含量)及嫩度指标[肌原纤维小片化指数(myofibril fragmentation index,MFI)和剪切力]。结果表明,pH值随成熟时间的延长呈先下降后上升趋势,168 h达到最大值;蒸煮损失率呈先增大后减小趋势,72 h蒸煮损失率最高,较0 h上升了8.87%;滴水损失率在72 h变化显著(P<0.05),较48 h降低了74.50%;在成熟过程中,L值显著降低(P<0.05),a值、b值显著升高(P<0.05),肉色变化明显;蛋白质含量为19.15%~21.08%,变化不显著(P>0.05);水分含量在12 h为75.71%,48 h达到最高(77.26%),变化不规律;剪切力值呈先增大后减小趋势,48 h剪切力值最小,较0 h降低了44.98%;MFI值总体呈上升趋势,48 h达到最大值,较0 h增大了19.13%。因此,鸭肉品质在宰后成熟过程中产生变化,48 h嫩度最佳、水分含量最高,此时为进行加工改善鸭肉品质的最佳宰后时间。
This study was expected to provide a theoretical reference for actual production by quality change of duck meat during the aging time.In the different time after slaughter(0,12,24,48,72,168 h)the edible quality(pH,cooking loss rate,water loss rate,color,and physical property indexes),main nutritional quality(moisture content and protein content),and tenderness(myofibril fragmentation index and shear force)of duck meat were determined.Results showed that the pH value first decreased and then increased with the extension of ripening time,and reached the maximum value at 168 h.The cooking loss rate increased and then decreased,with the highest cooking loss rate at 72 h,increasing by 8.87%compared with 0 h.The drip loss rate changed significantly at 72 h(P<0.05),which was 74.50%lower than that at 48 h.During the ripening process,the L value decreased significantly(P<0.05)and the a and b values increased significantly(P<0.05),with significant changes in meat color.Protein content ranged from 21.08%to 19.15%with insignificant changes(P>0.05).The moisture content was 75.71%at 12 h and 77.26%at 48 h,with irregular changes.Shear force values showed a trend of increasing and then decreasing,with the smallest shear force value at 48 h,which was 44.98%lower than that at 0 h.The MFI value showed an overall increasing trend and reached the maximum value at 48 h,which was 19.13%higher than that at 0 h.Therefore,the quality of duck meat changed during the maturation process after slaughtering,with the optimum tenderness and highest moisture content at 48 h.The best processing to improve the tenderness of duck meat was carried out at this time.
作者
张诗泉
刘永峰
葛鑫禹
张朵朵
侯晨梓
ZHANG Shiquan;LIU Yongfeng;GE Xinyu;ZHANG Duoduo;HOU Chenzi(College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi’an 710062,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2023年第15期236-242,共7页
Food and Fermentation Industries
基金
陕西省重点研发计划项目(2021QFY10-05,2022NY-028,2022NY-043)
陕西省教育厅科研计划项目(21JP024)。
关键词
鸭肉
宰后成熟
品质
肌原纤维小片化指数
嫩度
duck meat
postmortem aging
quality
myofibril fragmentation index
tenderness
