宰后成熟过程中麻鸭肉质指标变化研究  

Changes of quality index of Ma duck during postmortem aging

作　　者：王道营[1] 刘芳[1] 诸永志[1] 徐为民[1] 李超[1] 曹建民[1] 

机构地区：[1]江苏省农业科学院农产品加工研究所,江苏南京210014

出　　处：《浙江农业学报》2010年第5期599-602,共4页Acta Agriculturae Zhejiangensis

基　　金：国家自然科学基金资助项目(31071569);江苏省农业科技自主创新资金项目(CX(10)230);江苏省自然科学基金资助项目(BK2009329)

摘　　要：通过跟踪宰后成熟过程中鸭肉的pH、肉色、水分含量、剪切力和肌原纤维小片化指数（MFI）的变化,分析鸭肉成熟过程。结果表明,鸭肉在成熟12 h pH值最低,此时僵直达到最大,肉质最差;16 h后,水分含量、剪切力、小片化指数变化趋于平缓,证明其已基本成熟。鸭肉排酸周期确定为16 h（环境温度5~8℃）。Through tracked changes of pH,color,moisture content,shear force values and MFI of duck during postmortem aging,the process of postmortem aging was analyzed comprehensively.The results showed that the pH value of duck meat was the lowest at 12 h,meanwhile,rigor mortis was the highest and meat quality was the worst.After 16 h,moisture content,shear force values and MFI changed gently,which proved it was mature.The postmortem aging cycle of duck was 16 h（environmental temperature 5-8℃）.

关 键 词：鸭肉 宰后成熟 品质 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]