超声辅助腌制对卤鸭制品品质的影响及工艺优化  

Effect of Ultrasonic-assisted Curing on Stewed Duck Products Quality and Process Optimization

作　　者：赵青青 满子意 谷河馨 吴祥庭[1,2] ZHAO Qingqing;MAN Ziyi;GU Hexin;WU Xiangting(College of Life&Environmental Sciences,Wenzhou University,Wenzhou,Zhejiang 325027,China;Cangnan Research Institute,Wenzhou University,Wenzhou,Zhejiang 325800,China)

机构地区：[1]温州大学生命与环境学院,浙江温州325027 [2]温州大学苍南研究院,浙江温州325800

出　　处：《农产品加工》2021年第13期34-39,45,共7页Farm Products Processing

基　　金：浙江苍南科技项目“超声卤制微波杀菌处理卤肉制品技术研发”(2018N03)。

摘　　要：为改进传统静置腌制工艺、改善卤鸭制品的品质,利用超声腌制技术实现对鸭腿肉的精细加工,运用单因素试验结合Box-behnken响应面法对影响卤鸭腿的工艺参数进行优化,并对超声辅助腌制卤鸭制品品质的影响进行研究。结果表明,超声辅助腌制鸭腿的感官评分和剪切力的影响主次顺序为超声温度>超声功率>超声时间>中药汁质量浓度,以剪切力为指标的响应面法优化工艺条件为超声功率200 W,超声温度72℃,超声时间29 min,中药汁质量浓度0.05 g/mL,所得最佳卤鸭腿剪切力为19.12 N,相对误差为4.18%,与预测值接近,响应面法能很好地对卤鸭腿加工工艺进行优化,比较试验也表明超声腌制品质优于传统腌制,超声腌制可以显著改善卤鸭制品的品质。In order to improve the traditional static curing process and the quality of sauced duck products,we used ultrasonic curing technology to realize the fine processing of duck leg meat.The single factor experiment combined with Box-Behnken response surface methodology was used to optimize the process parameters affecting the sauced duck leg,and the effect of ultrasonic-assisted curing on the quality of sauced duck products was studied.The results indicated that the effects of using the shear force of duck legs on sauced as the indicator.The sequential order of the effect on the sensory score and shear force of sauced product was obtained,and it was ultrasonic temperature,power,time and concentration of Chinese medicine juice.After the shear force were balanced by response surface methodology,the optimized process conditions were ultrasonic power 200 W,ultrasonic temperature 72℃,ultrasonic time 29 min,Chinese medicine juice concentration 0.05 g/mL.According to the validation experiment,the sensory quality of the stewed duck leg prepared by the shear force was 19.12 N,the relative errors were 4.18%.It was close to the predicted value,the response surface methodology can ameliorate the processing technology of sauced duck,the comparative experiment also showed that the ultrasonic pickling quality was better than the traditional pickling,and ultrasonic curing can also improve the quality of sauced duck products significantly.

关 键 词：超声 卤鸭制品 响应面法 工艺优化 品质 

分 类 号：TS251.68[轻工技术与工程—农产品加工及贮藏工程]