不同品种鸭加工的传统药膳华祖焖鸭营养品质分析  

Nutritional Quality Analysis of Traditional Medicinal Diet Huazu Braised Duck Processed with Different Breeds of Ducks

作　　者：王瑞娟 李扬 修慧迪 权春梅[2] 叶胜明[2,4] WANG Rui-juan;LI Yang;XIU Hui-di;QUAN Chun-mei;YE Sheng-ming(School of Food and Biological Engineering,Hefei University of Technology,Hefei 230009,China;College of Pharmacy,Bozhou Vocational and Technical College,Bozhou 236800,China;Bozhou Product Quality Inspection and Testing Research Institute,Bozhou 236800,China;Bozhou Branch of Anhui Academy of Traditional Chinese Medicine,Bozhou 236800,China)

机构地区：[1]合肥工业大学食品与生物工程学院,合肥230009 [2]亳州职业技术学院药学院,安徽亳州236800 [3]亳州市产品质量检验检测研究院,安徽亳州236800 [4]安徽省中医药科学院亳州分院,安徽亳州236800

出　　处：《中国调味品》2024年第11期152-157,共6页China Condiment

基　　金：安徽省高校自然科学研究重点项目(KJ2021A1434);安徽省质量工程项目(2022cjrh034);亳州职业技术学院2022年中医药专项课题(ZXky2211)。

摘　　要：为研究适宜加工传统药膳华祖焖鸭的原料鸭品种,实验选用白条鸭、红嘴鸭对成品华祖焖鸭的营养品质进行对比分析。结果表明,加工后,白条鸭与红嘴鸭的质量显著降低,白条鸭的水分含量、pH值、嫩度、氯化钠含量和总糖含量显著高于红嘴鸭(P<0.05),而色泽亮度低于红嘴鸭;红嘴鸭的灰分含量、蛋白质含量、氨基酸总量、脂肪含量、脂肪酸含量显著高于白条鸭(P<0.05)。综上所述,白条鸭的食用品质高于红嘴鸭,红嘴鸭的营养价值高于白条鸭,不同品种原料鸭加工华祖焖鸭营养品质的分析可为华祖焖鸭产品质量标准的确立提供理论依据。In order to study the duck breeds suitable for processing traditional medicinal diet Huazu braised duck,in this experiment,white ducks and red-billed ducks are selected,and the nutritional quality of the finished Huazu braised duck is compared and analyzed.The results show that after processing,the weight of white ducks and red-billed ducks significantly decreases,and the moisture content,pH value,tenderness,sodium chloride content and total sugar content of white ducks are significantly higher than those of red-billed ducks(P<0.05),while the color brightness is lower than that of red-billed ducks.The ash content,protein content,total content of amino acids,fat content and fatty acid content of red-billed ducks are significantly higher than those of white ducks(P<0.05).In summary,the edible quality of white ducks is higher than that of red-billed ducks,and the nutritional value of red-billed ducks is higher than that of white ducks.The analysis of the nutritional quality of Huazu braised duck processed by different breeds of raw material ducks can provide a theoretical basis for the establishment of the quality standard of Huazu braised duck products.

关 键 词：华祖焖鸭 营养品质 白条鸭 红嘴鸭 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]