酸汤煮制鸭肉的营养特性研究  

Duck nutrition characteristic cooked by sour soup

作　　者：苏伟[1] 陈旭[1] 王胜威[1] 母应春[1] 雷学昌[1] 

机构地区：[1]贵州大学生命科学学院,贵州大学南区分析测试中心,贵阳550025

出　　处：《食品科技》2013年第8期192-197,共6页Food Science and Technology

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

摘　　要：以鸭肉、红酸汤、白酸汤Ⅰ和白酸汤Ⅱ等为原料,各取鸭肉500g,采用不同的酸汤,分别按肉:汤:盐=1:1.5:0.015比例煮制,以水煮为对照,研究酸汤鸭肉的营养特性。结果表明:不同汤煮制后各营养成分存在明显差异。不同酸汤煮制后体系pH值均有所降低;汤中可溶性固形物含量与对照组相比均有不同程度升高,其中白酸汤Ⅰ煮制后增加3.7倍,红酸汤煮制后增加6.5倍,白酸汤Ⅱ煮制后增加23倍;鸭肉中的灰分含量均呈下降趋势,白酸汤Ⅰ煮制汤及原汤灰分含量较红酸汤和白酸汤Ⅱ高;白酸汤Ⅰ体系中总糖和可溶性糖含量远高于其他体系;与对照组相比,体系中粗脂肪含量均有不同程度降低,且汤汁中粗脂肪含量远高于肉中的粗脂肪含量;蛋白质含量均有不同程度增加,其中,白酸汤Ⅰ体系的蛋白质含量最高,达26.90%;酸汤煮制鸭肉中的水分含量均高于对照组;白酸汤Ⅱ煮制的鸭肉消化率为51.40%,明显高于其他处理组;水煮鸭肉嫩度最高,红酸汤煮制的鸭汤则味道鲜美。总体而言,酸汤的主成分不同,对煮制鸭肉体系中各营养指标具有不同程度的影响。In order to investigat changes situation of nutrition indicators in duck meat. Duck meat, red sour soup, white sour soup I and white sour soup Ⅱ which were raw materials were cooked within a proportion of 1：1.5：0.015 separately according to meat, soup and salt. water boiled was CK. The results shows that there are significant differences in nutrients after different soup cooking, pH value of sour soup made duck soup system reduced; comparing with the CK, soluble solids contents in soup increased in various degree, white sour soup Ⅰ cooking led an increased of 3.7 times while the red sour soup cooking6.5 and 23 times of the white sour soup Ⅱ cooking comparing to the uncooked; the ash content in duck meat decreased, but white sour soup Ⅰ cooked duck soup and original soup ash were higher than others; total sugar and soluble sugar content of white sour soup I system are the highest of all; compared with CK, crude fat content in the system are decreased in varying degrees, and crude fat content in the soup is much higher than it in meat; protein content increased in varying degrees, protein content of white sour soup I system is 26.90%, the highest; moisture content of sour soup cooked meat was higher than CK; Digestibility white sour soup Ⅱ cooking duck is 51.40%, clearly higher than other groups; water boiled duck meat tenderness is the highest, while the duck soup red sour soup cooking is the tastiest. Overall, different sour soup＇s main ingredient, has a different impact on different indicators of the system of duck soup.

关 键 词：酸汤 鸭肉 营养特性 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]