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当前位置: 首页 > 文章 > 超声波辅助变压滚揉工艺对鸭肉食用品质的影响 肉类研究 2016,30 (12) 17-21
Position: Home > Articles > Effects of Ultrasound-Aided Pressure Swing Tumbling on the Eating Quality of Duck MEAT RESEARCH 2016,30 (12) 17-21

超声波辅助变压滚揉工艺对鸭肉食用品质的影响

作  者：
于林宏;孙京新;李鹏;冯婷
单  位：
青岛农业大学食品科学与工程学院
关键词：
鸭肉;超声波辅助变压滚揉;真空滚揉;食用品质
摘  要：
研究超声波辅助变压滚揉工艺对鸭肉食用品质的影响。冷冻鸭腿肉剔除筋腱修整之后,随机分成2组,采用真空滚揉、超声波辅助变压滚揉2种工艺分别对其进行处理,后依次测定其色泽、剪切力、腌制吸收率、蒸煮损失率及质构5项指标。结果表明:与真空滚揉腌制处理组相比,鸭肉经超声波辅助变压滚揉处理后,肉块色泽方面,亮度值(L*)显著升高(P<0.05)、红度值(a*)显著降低(P<0.05)、黄度值(b*)显著升高(P<0.05);蒸煮损失率、剪切力值显著降低(P<0.05);腌制吸收率显著增加(P<0.05),处理100 min后,增至35.91%;硬度显著降低(P<0.05)、弹性和凝聚性显著增加(P<0.05)。因此,超声波辅助变压滚揉工艺在改善鸭肉食用品质方面显著优于传统的真空滚揉工艺。
译  名：
Effects of Ultrasound-Aided Pressure Swing Tumbling on the Eating Quality of Duck
作  者：
YU Linhong;SUN Jingxin;LI Peng;FENG Ting;College of Food Science and Engineering,Qingdao Agricultural University;
关键词：
duck;;ultrasound-aided pressure swing tumbling(PST);;vacuum tumbling(VT);;eating quality
摘  要：
Effects of ultrasound-aided pressure swing tumbling on the eating quality of duck were studied in this investigation. After the removal of tendons, frozen duck breast((100 ± 1) g, 5 cm × 5 cm × 4 cm) were divided into two groups at random for vacuum tumbling(VT) or ultrasound-aided pressure swing tumbling(PST). After tumbling, the meat color, shear force, salt-absorbing capacity and cooking loss were determined. The results showed that there were significant differences between PST and VT in the eating quality of duck. Compared with the VT group, L* value of the PST group increased significantly(P < 0.05), a* value decreased significantly(P < 0.05) and b* value increased significantly(P < 0.05). Cooking loss and shear force value of the PST group decreased significantly(P < 0.05). Salt-absorbing capacity increased significantly(P < 0.05) reaching 35.91% after 100 min treatment. In addition, a significant decrease in hardness(P < 0.05), and a significant increase in springiness and cohesiveness were observed(P < 0.05). Therefore, PST is superior to the traditional VT method in improving the eating quality of duck.

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