传统广式烤鸭烫皮工艺中蛋白质变性与品质关系分析  

Analysis of the Relationship between Protein Denaturation and Quality of Traditional Cantonese-style Roasted Duck in the Blanching Process

作　　者：杨海华 林进 郑华[1,3] 吴湘衡 吴绍宗 郭宗林 林佳慧 黎梓杭 林捷 YANG Haihua;LIN Jin;ZHENG Hua;WU Xiangheng;WU Shaozong;GUO Zonglin;LIN Jiahui;LI Zihang;LIN Jie(College of Food Science,South China Agricultural University,Guangzhou 510642,China;Guangzhou Dublin International College of Life Sciences and Technology at South China Agricultural University,Guangzhou 510642,China;Livestock and Poultry Products Precision Processing and Safety Local Joint Engineering Research Center,Guangzhou 510642,China;Guangdong Husuhuang Food Co.Ltd.,Huizhou 516000,China)

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]华南农业大学广州都柏林国际生命科学与技术学院,广东广州510642 [3]畜禽产品精准加工与安全地方联合工程研究中心,广东广州510642 [4]广东胡须皇食品有限公司,广东惠州516000

出　　处：《现代食品科技》2024年第4期236-244,共9页Modern Food Science and Technology

基　　金：广东省现代农业产业技术体系创新团队建设项目(2023KJ128)。

摘　　要：以樱桃谷鸭为原料,研究了烫皮过程温度变化和烫皮前后的水分、色泽、蛋白变性、显微结构等变化规律。结果表明:90~95℃,5 s的烫皮程度已达到传统烫皮感官要求,鸭皮表面温度到达80℃以上,皮内温度达到45℃以上;晾皮失水速度差异不显著(P>0.05),与鸭皮中的蛋白质变性程度测定(DSC)实验结果一致,显示该温度下蛋白发生变性、聚集。进一步探究90℃烫皮条件,结果表明,90℃烫皮7 s(90℃-7 s)晾皮3 h(含水量22.01%)比90℃烫皮9 s(90℃-9 s)晾皮4 h(含水量20.52%)膨化效果更好;DSC数据也显示90℃-7 s蛋白质热聚集程度大于烫皮5 s(P<0.05),90℃-9 s的样品蛋白质存在凝胶结构。综上所述,传统广式烤鸭鸭皮脆化与膨化的核心是控制烫皮后鸭皮中蛋白质处于变性聚集的状态及此状态下皮的水分含量,研究结果为探究传统广式烤鸭烫皮机理并为其烫皮工艺改良提供理论支持和技术参考。The blanching process of Cherry Valley ducks was investigated by observing the temperature changes during blanching and the variations in moisture content,color,protein denaturation,and microstructure before and after blanching.The results showed that blanching of duck skin at 90~95℃for 5 s achieved the desired sensory requirements for traditional crispy skin,in which the surface temperature of the duck skin was over 80℃and the internal temperature surpassed 45℃.The water loss rate during the air-drying process was not significantly different(P>0.05),which was in accordance with the results of protein denaturation measured by differential scanning calorimetry(DSC),indicating protein denaturation and aggregation at this temperature.Further investigation of the 90℃blanching condition,showed that blanching at 90℃for 7 s(90℃-7 s)followed by air-drying for 3 h(moisture,22.01%)led to superior puffing skin compared to blanching at 90℃for 9 s(90℃-9 s),followed by air-drying for 4 h(moisture,20.52%).The DSC data also revealed that the protein thermal aggregation degree under 90℃-7 s was greater than that under 5 s blanching(P<0.05),whereas 90℃-9 s resulted in a gel-like protein structure.In conclusion,the key to achieving the crispy and puffed skin of traditional Cantonese-style roasted duck relies on the control of protein denaturation and aggregation of the duck skin after blanching,as well as the moisture content in this state.The findings of this study provide valuable insights and techniques for understanding the blanching mechanism and improving the skin-blanching process of Cantonese-style roasted duck.

关 键 词：广式烤鸭 烫皮工艺 蛋白质热聚集 水分含量 膨化 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]