不同加热温度对三穗鸭肉品质的影响  

Effects of heating temperature on Sansui duck meat quality

作　　者：苏伟[1,2,3] 陈旭[1] 易重任[1] 王瑜[1] 母应春[1,3] 

机构地区：[1]贵州大学生命科学学院,贵州贵阳550025 [2]贵州大学南区分析测试中心,贵州贵阳550025 [3]贵州省农畜产品贮藏与加工重点实验室,贵州贵阳550025

出　　处：《广东农业科学》2013年第12期125-129,共5页Guangdong Agricultural Sciences

基　　金：贵州省科技厅农业攻关项目(黔科合NY[2010]3038号);贵州省科技厅大专项(黔科合重大专项字[2012]6004号)

摘　　要：以三穗鸭胸肉和腿肉为原料,对不同温度处理的鸭胸肉和腿肉的色泽、保水性、蒸煮损失、剪切力、质构和微观结构的变化情况进行研究。结果显示:不同部位间色泽变化不大,而保水性、蒸煮损失、剪切力、质构指标等存在显著差异;相同部位随加热温度的不同L*值与a*值显著呈正相关,保水性与蒸煮损失呈负相关。随加热温度升高三穗鸭肉保水性降低,蒸煮损失逐渐升高,剪切力在70℃时降至最低后显著升高。相同处理间不同部位的质构变化差异显著。加热使三穗鸭肉肌束膜溶解,温度上升对溶解效果影响显著,70℃以上加热使三穗鸭肉机械强度降低,肉质变软。Using Sansui duck brisket and leg meat as raw material, different temperature treatment effects on the changes of color, water-holding capacity, cooking loss, shear force, texture and microstructure were studied. Resuhs showed that the change of color in different parts was small, and the changes of water holding capacity, cooking loss, shear force, texture index and so on were significantly different with the heating temperature; the L ＊ value and a ＊ values in the same parts changed significantly with the temperature, and water-holding capacity and cooking loss were negatively correlated. With increasing heating temperature, Sansui duck water-holding capacity was lower, cooking loss gradually increased ,and the shear force at 70~C significantly increased after bottomed out. The texture changes significantly different with the same treatment on different parts. Heating made Sansui duck bundle in film dissolve, the heating temperature rise affected dissolve significantly, and above 70~C heating made Sansui duck reduce mechanical strength and soften meat quality.

关 键 词：三穗鸭 温度 品质变化 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]