真空滚揉时间对风干过程中腊板鹅理化品质的影响  

Effect of Vacuum Tumbling Time on the Physicochemical Quality of Dry-cured Goose During Air Drying Process

作　　者：杨秋丽[1] 杨阳[1] 周昌瑜 楼宵玮 潘道东[1] 曹锦轩[1] 

机构地区：[1]宁波大学海洋学院/浙江省动物蛋白精深加工重点实验室,浙江宁波315211

出　　处：《核农学报》2016年第6期1149-1156,共8页Journal of Nuclear Agricultural Sciences

基　　金：宁波市创新团队(2012B82017);国家农业科技成果转化资金项目(2013GB2C200191);国家自然科学基金资助项目(31471681)

摘　　要：为了阐明真空滚揉对加工过程中腊板鹅风味品质的作用机制,采用不同真空滚揉时间,0(对照,CK)、15(T1)、30(T2)、60(T3)和90min(T4),研究鹅肉蛋白水解酶活力、脂质氧化、非蛋白氮含量(NPN)和色泽等理化指标的变化。结果表明,风干第4天,T3的cathepsin B、calpain和caspase-3活性及NPN含量显著高于T1;风干第7天,T3的cathepsin B、caspase-3活性及NPN含量显著高于T1和CK。风干第4和第7天,T4的TBARS值显著高于T1、T2、T3及CK。T3和T4的L*值和b*值在第4天显著高于T1、T2和CK;T3的a*值在第4天显著高于T4和CK;各处理组与CK的a*值和b*值在第7天无显著差异。综上,滚揉60 min处理是一种最优的、潜在的可应用于工业化提高腊板鹅品质的工艺参数。该研究为真空滚揉技术对肉制品蛋白质降解、脂质氧化和宏观品质的影响研究提供了参考依据。In order to investigate the mechanism of vacuum tumbling on the meat quality of dry-cured goose during processing. We used diferent vacuum tumbling times of 0 （control, CK）, 15 （T1）, 30 （T2）, 60 （T3） and 90 （T4） minutes to study the change of physicochemical indexes of proteolytic activities, lipid oxidation, color and non-protein nitrogen （NPN） contents. The results showed that there were higher cathepsin B, calpain and caspase-3 activities and NPN contents in T3 compared with T1 at the 4 d of air drying; there were higher cathepsin B and caspase-3 activities and NPN contents in T3 compared with T1 and CK at the 7 days of air drying; there were higher TBARS values in T4 compared with T1, T2, T3 and CK at the 4 and 7 days of air drying; there were higher L^＊ and b^＊ values in T3 and T4 compared with CK, T1 and T2 at the 4 days of air drying; there was higher a^＊ value in T3 compared with T4 and CK at the 4 days of air drying; there was no significant difference of a^＊ and b^＊ values in tumbling groups and CK at the 7 days of air drying. In conclusion, the tumbling process for 60 minutes was considered as the optimal and potential parameter to improve the quality of dry-cured goose products in the future in factory. This study could provide a reference basis of the effect of vacuum tumbling technology on the protein degradation, lipid oxidation and macroscopic quality of meat products.

关 键 词：腊板鹅 真空滚揉 蛋白水解酶 脂质氧化 非蛋白氮 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]