真空低温条件下干卤法和湿卤法对酱卤鸭腿感官品质和理化性质的影响  

Effects of Dry and Wet Marinated Methods on Sensory Qualities and Physicochemical Properties of Marinated Duck Legs under Vacuum Low-temperature Conditions

作　　者：赵玲玲 徐彬 陈碧琨[1] 向雨欣 郭丹郡 胥伟 ZHAO Lingling;XU Bin;CHEN Bikun;XIANG Yuxin;GUO Danjun;XU Wei(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Key Laboratory of Grain and Oil Deep Processing Ministry of Education,Wuhan 430023,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]大宗粮油精深加工教育部重点实验室,湖北武汉430023

出　　处：《食品工业科技》2023年第7期46-52,共7页Science and Technology of Food Industry

基　　金：湖北省重点研发计划项目(2020BBA046)。

摘　　要：本研究通过质构测定、电子鼻和低场核磁共振分析等方法探究在真空低温条件下不同卤制方式对酱卤鸭腿感官品质和理化性质的影响,以获得最佳的真空低温卤制方式。结果表明,与干卤组相比,湿卤组鸭腿外侧和腿内侧的L^(*)值、b^(*)值显著降低(P<0.05),鸭腿a^(*)值、色泽和味道的感官评分显著增加(P<0.05),感官综合评分提高了11.56%,结合电子鼻分析可知,湿卤组鸭腿的气味更加符合大众需求。与干卤组相比,湿卤组鸭腿的水分含量上升了9.71%,蒸煮损失降低了21.55%,且湿卤组鸭腿的硬度、弹性等质构特性略低于干卤组。综上所述,在真空低温条件下采用湿卤法能提高产品的色泽,保留产品的水分,降低鸭腿的蒸煮损失,更加符合消费者的需求。本研究为真空低温卤制工艺提供更多的数据支持和技术参考。To obtain the optimal marinated method under vacuum low-temperature conditions,the effects of wet(WM)and dry marinated(DM)methods on the sensory qualities and physicochemical properties of marinated duck legs were explored via texture determination,electronic nose and low-field nuclear magnetic resonance(NMR)analysis.The results showed that compared with the DM group,the L^(*)and b^(*)values on the outside and inside of duck legs in the WM group significantly decreased(P<0.05),while the a^(*)values,color and taste in WM group significantly increased(P<0.05),and the sensory score in the WM group increased 11.56%.The electronic nose results also indicated that the smell of the duck legs in the WM group met the needs of the public.Compared with the DM group,the moisture content in the WM group increased by 9.71%.The cooking processing loss in the WM group decreased by 21.55%compared with the DM group.The texture characteristics of the duck legs in the WM group including hardness and elasticity were slightly lower than that in the DM group.In conclusion,the WM method under vacuum low-temperature conditions could improve the color of the duck legs,retain the moisture of the duck legs,reduce the cooking process loss of duck legs,and better meet the needs of consumers.The research provides more data support and technical reference for the vacuum low-temperature marinated process.

关 键 词：真空低温 不同卤制方式 鸭腿 感官品质 理化性质 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]