不同滚揉腌制工艺对野鸭腿肉品质的影响  

Effects of different tumbling marination crafts on quality of thigh meat of wild duck

作　　者：姜英杰[1] 贡汉坤[1] JIANG Ying-jie GONG Han-kun(Jiangsu Food and Pharmaceutical Science College, Huai＇ an 223003, Chin)

机构地区：[1]江苏食品药品职业技术学院,江苏淮安223003

出　　处：《哈尔滨商业大学学报（自然科学版）》2016年第4期465-468,共4页Journal of Harbin University of Commerce：Natural Sciences Edition

基　　金：淮安产学研合作促进计划(HC201312);江苏省产学研联合创新资金(BY2014105)

摘　　要：以野鸭腿肉为原料,对其分别进行常规腌制、常压滚揉腌制、加压滚揉腌制、真空滚揉腌制以及呼吸滚揉腌制五种方式进行处理,对比研究五种腌制工艺对野鸭腿肉品质的影响.结果表明,加压滚揉腌制对野鸭腿肉肉色改变最为明显.不同滚揉工艺处理的野鸭腿肉腌制出品率均明显高于常规腌制的腌制出品率,而蒸煮损失率明显低于常规腌制.加压滚揉的野鸭腿肉腌制出品率最高,真空滚揉的野鸭腿肉蒸煮损失率最小,加压滚揉和真空滚揉的最终产品得率基本相同.不同腌制处理的野鸭腿肉最终产品感官评定值基本相同,加压滚揉腌制8 h产品感官评定值达到最大,可有效缩短野鸭腿肉的腌制时间,比常规腌制可缩短时间75%.Using the thigh meat of wild duck as materials,effects of five different crafts（ normal marination,tumbling marination under atmospheric pressure,tumbling marination under compression,tumbling marination under vacuum,marination under pressure- transform） on the quality of thigh meat of wild duck were researched. The results indicated that tumbling marination under compression changed the color of thigh meat of wild duck significantly.Tumbling crafts improved the production rate of marination and reduced the rate of cooking lose. Tumbling marination under compression obtained the highest production rate of marination,tumbling marination under vacuum of obtained the lowest rates of cooking lose,and tumbling marination under compression and vacuum obtained the same rate of final production. The sensory evaluations of different marination crafts were almost same. Tumbling marination under compression ob1 tained the maximum sensory evaluation at 8 hours,that reduced the time of marination effectively,reduced 75% compared to normal marination.

关 键 词：腌制工艺 野鸭腿肉 滚揉 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]