烤鸭鸭胚动态变压腌制加工工艺优化  

Optimization of Dynamic Variable Pressure Curing of Duck Carcass for Roast Duck

作　　者：矫丹 张德权[1] 刘欢 王振宇[1] 惠腾 JIAO Dan;ZHANG Dequan;LIU Huan;WANG Zhenyu;HUI Teng(Key Laboratory of Agro-Products Processing,Ministry of Agriculture and Rural Affairs,Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China)

机构地区：[1]中国农业科学院农产品加工研究所,农业农村部农产品加工重点实验室,北京100193

出　　处：《肉类研究》2021年第3期14-22,共9页Meat Research

基　　金：“十三五”国家重点研发计划重点专项(2016YFD0401505,2019YFC1606200);中国农业科学院科技创新工程(肉品加工与品质调控)项目(CAAS-ASTIP-2018-IAPPST-2);中国农业科学院农业科技创新工程项目(CAAS-ASTIP-2020-IFST)。

摘　　要：为提高腌制效率,改善烤鸭品质,便于传统烤鸭工业化批量生产,以烤鸭鸭胚为原料,采用动态变压腌制技术,通过单因素试验和正交试验优化烤鸭鸭胚动态变压腌制的最佳腌制工艺条件。结果表明:相较于普通湿腌处理,变压腌制能显著提高鸭胚的腌制吸收率、鸭胸肉的盐分含量,显著降低鸭胸肉的蒸煮损失率和剪切力;烤鸭鸭胚动态变压腌制最优工艺为腌制时间12 h、盐溶液质量浓度8.9 g/100 mL、真空压力范围-70~-80 kPa、脉动比1.5,在此条件下鸭胸肉的盐分含量较高,嫩度和保水性较好,蒸煮损失率较低。In an effort to improve the curing efficiency and the quality of roast duck and to facilitate the massive industrial production of traditional roast duck,the dynamic variable pressure curing of duck carcasses was optimized using one-factorat-a-time and orthogonal array design methods.The results showed that dynamic variable pressure curing significantly improved the marinade absorption rate of duck carcasses and the salt content of duck breast,and reduced the cooking loss and shearing force of duck breast meat compared with traditional wet curing.The optimal processing parameters were as follows:curing time 12 h,salt concentration 8.9 g/100 mL,vacuum pressure-70 to-80 kPa,and pulsation ratio 1.5.The as-prepared product had higher salt content,good tenderness and water-holding capacity,and lower cooking loss.

关 键 词：变压腌制 烤鸭鸭胚 腌制速率 蒸煮损失 剪切力 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]