基于模糊数学感官评价方法的真空低温烹饪卤鸭工艺优化  

Optimization of Sous-vide Cooking Process of Brined Duck Based on Fuzzy Mathematical Sensory Evaluation

作　　者：谭青玲 夏杨毅[1,2] 叶柯 卢家维 吴淼 李甜甜 TAN Qing-ling;XIA Yang-yi;YE Ke;LU Jia-wei;WU Miao;LI Tian-tian(College of Food Science,Southwest University,Chongqing 400715,China;Chongqing Special Food Programme and Technology Research Center,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品研究与开发》2023年第10期162-169,共8页Food Research and Development

基　　金：梁平区水禽和甜茶特色食品产业化关键技术集成与应用(cstc2020jscx-tpyzxX0010);肉制品智能化精准调质装备研发与应用(cstc2021jscx-gksbX0069)。

摘　　要：以鸭肉原料,采用真空低温烹饪技术加工卤鸭,通过模糊数学感官评价与正交试验相结合的方法优化SVC卤鸭加工工艺。结果表明:最佳工艺条件为卤制温度70℃、卤制时间105 min、料液质量比1∶1.75,该卤鸭感官评分为89.03、出品率为69.52%、L值为65.04、a值为5.88、b值为15.76、硬度为1092.28 g、弹性为0.697 mm、胶黏性为603.86、咀嚼性为425.18、剪切力为6.13 N。在该工艺条件下卤制的鸭肉色泽均匀一致,光泽亮丽,香气馥郁,卤味丰富,易咀嚼,肉质嫩弹有嚼劲,为未来工业化生产SVC卤鸭提供一定技术参数并奠定研究基础。The duck meat raw material was processed by vacuum low-temperature cooking technology.Fuzzy mathematical sensory evaluation was combined with orthogonal test to optimize the sous-vide cooking(SVC)conditions.The results showed that the optimum conditions were marinating at 70℃for 105 min with the solid-to-liquid ratio of 1∶1.75.The duck product processed under the optimum conditions had the yield of 69.52%,the sen-sory score of 89.03 points,the L value of 65.04,the a value of 5.88,the b value of 15.76,hardness of 1092.28 g,elasticity of 0.697 mm,adhesivity of 603.86,chewability of 425.18,and shear force of 6.13 N.The sensory evaluation showed that the product was characterized by uniform and bright color,rich aroma,good chewability,and tender texture.The findings provide technical parameters and lay a foundation for the future in-dustrial production of SVC brined duck.

关 键 词：鸭肉 模糊数学 感官评价 真空低温烹饪 工艺优化 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]