腌制方法对板鸭含盐量的影响研究  

作　　者：刘晓华[1] 董闽鲜 熊勇华[1] 尹郁荪 赖卫华[1] 

机构地区：[1]食品科学教育部重点实验室(南昌大学),南昌330047 [2]吉安市现代牧业科技示范园,吉安343000

出　　处：《食品工业科技》2004年第8期85-87,共3页Science and Technology of Food Industry

基　　金：农业部农业科技跨越计划项目(2001跨-19)。

摘　　要：采用完全随机设计方差分析研究了加盐量、腌制方式和时间对板鸭含盐量的影响,经新复极差测验,发现在相同加盐量下,干腌12h和24h的板鸭含盐量无显著差异(p>0.01);干腌24h均比湿腌24h的含盐量高,且差异显著(p<0.05);当加盐量为5%时,板鸭的含盐量显著低于传统加工方法(p<0.01),此时干腌和湿腌的板鸭含盐量分别为6.52%和5.18%。In the present study, effects of curing processes on the salt concentration of dry salted duck were investigated by analysis of variance for completely randomized design. Results showed that when adding the same amount of salt, no significant difference(p>0.01) in the salt concentration was observed after dry-curing for 12h and 24h. The salt concentration of dry-curing for 24h was higher (p<0.05)than wet-curing for the same time. When the addition of salt was 5%, the salt concentration of the product was significantly lower (p<0.01)than the traditional salted duck, the salt concentration of dry-curing and wet-curing was 6.52% and 5.18%, respectively.

关 键 词：腌制方法 板鸭 含盐量 方差分析 新复极差测验 

分 类 号：TS251.68[轻工技术与工程—农产品加工及贮藏工程]