日粮添加复合菊芋多糖和苜蓿多糖对鸭肉食用品质的影响  

Effect of Combined Dietary Supplementation of Jerusalem Artichoke Polysaccharide and Alfalfa Polysaccharide on Eating Quality of Duck Meat

作　　者：孙海磊 赵娟 王明晖 李一凡 李久庆 孙京新[1] 张泽民 王胜 SUN Hailei;ZHAO Juan;WANG Minghui;LI Yifan;LI Jiuqing;SUN Jingxin;ZHANG Zemin;WANG Sheng(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China;Shandong Shengyao Biotechnology Co.Ltd.,Jining 272000,China;New Hope Liuhe Group Co.Ltd.,Qingdao 266109,China;Shandong Tengzhou Animal Husbandry and Fishery Service Center,Tengzhou 277500,China;Shandong Huisheng Food Co.Ltd.,Dezhou 251500,China;Shandong Hekangyuan Biological Breeding Stock Co.Ltd.,Ji’nan 250101,China)

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]山东晟耀生物科技有限公司,山东济宁272000 [3]新希望六和集团有限公司,山东青岛266109 [4]山东省滕州市畜牧水产服务中心,山东滕州277500 [5]山东惠生食品有限公司,山东德州251500 [6]山东和康源生物育种股份有限公司,山东济南250101

出　　处：《肉类研究》2023年第7期1-7,共7页Meat Research

基　　金：山东省现代农业产业技术体系家禽产业创新团队项目(SDAIT-11-11)。

摘　　要：研究日粮添加复合菊芋多糖和苜蓿多糖(质量比1∶1)对鸭肉食用品质的影响。结果表明:日粮添加500 mg/kg复合植物多糖显著提高了鸭胸肉宰后24 h的pH值(P<0.05);复合植物多糖组的红度值(a*)有所上升,亮度值(L*)和黄度值(b*)有所下降,改善了肉色;复合植物多糖使鸭肉的剪切力下降30.23%,极大提高了鸭肉嫩度,显著降低了脂肪氧化程度(P<0.05);此外,低场核磁共振结果显示,日粮添加复合植物多糖可以减少水的自由度,降低鸭肉的水分损失;拉曼图谱结果表明,复合植物多糖可以增加鸭肉肌原纤维蛋白α-螺旋含量,增加了蛋白二级结构稳定性;挥发性风味物质结果分析显示,复合植物多糖可以显著降低戊醛、己醛等腥味物质的含量,起到改善鸭肉腥味的效果。The aim of this study was to explore the effect of combined dietary jerusalem artichoke polysaccharide and alfalfa polysaccharide(m/m=1:1)on the eating quality of duck meat.The results showed dietary supplementation of 500 mg/kg of plant-derived polysaccharides significantly increased the pH at 24 h postmortem(pH24 h)(P<0.05),increased the color parameter a*value,and decreased the L*and b*values,indicating improved meat color.In addition,the shear force was reduced by 30.23%,the tenderness was greatly improved,and the degree of lipid oxidation was significantly decreased(P<0.05).Moreover,low-field nuclear magnetic resonance(NMR)revealed that dietary addition of plant-derived polysaccharides reduced the freeness of water and decreased water loss.Raman spectra showed the content ofα-helix was increased,demonstrating improved stability of protein secondary structure.Analysis of volatile flavor compounds showed that the contents of off-flavor compounds such as pentanal and hexanal were significantly decreased.

关 键 词：鸭肉 复合植物多糖 食用品质 腥味 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]