Position: Home > Articles > Influence of Ultra-High Pressure Processing on Physicochemical Properties of Cooked Duck Meat
MEAT RESEARCH
2016,30
(9)
13-16
超高压对熟制鸭肉理化性质的影响
作 者：
李新;汪兰;吴文锦;鉏晓艳;耿胜荣;廖涛;熊光权
单 位：
湖北省农业科学院农产品加工与核农技术研究所湖北省农业科技创新中心
关键词：
熟制鸭肉;超高压;理化性质
摘 要：
以熟制鸭胸脯肉为研究对象,研究超高压压强、保压时间以及介质水温度对熟制鸭肉色泽、质构、硫代巴比妥酸(thiobarbituric acid,TBA)值的影响,探讨不同超高压工艺条件下熟制鸭肉品质的变化规律。结果表明:随着压强、保压时间增加,L*升高,a*降低,b*变化不明显,另外L*、a*、b*与介质水温无显著相关性;压强、保压时间、介质水温升高有利于提高鸭肉硬度、黏性与咀嚼性,对鸭肉弹性影响不显著;超高压压强400 MPa、水温40℃以上会加速鸭肉脂肪氧化,使TBA值显著增加。
译 名：
Influence of Ultra-High Pressure Processing on Physicochemical Properties of Cooked Duck Meat
作 者：
LI Xin;WANG Lan;WU Wenjin;ZU Xiaoyan;GENG Shengrong;LIAO Tao;XIONG Guangquan;Hubei Innovation Center of Agricultural Science and Technology, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences;
关键词：
cooked duck meat;;ultra-high pressure(UHP);;physicochemical properties
摘 要：
The influence of ultra-high pressure(UHP) processing on physicochemical properties(color, texture and thiobarbituric acid(TBA) value) of cooked duck meat was studied under varying conditions of pressure level, holding time, and water temperature. Results showed that L* value increased, while a* value decreased with increasing either pressure and holding time; however, b* value had no obvious change. In addition, it was observed that the color did not change with water temperature. Increasing pressure, holding time and water temperature resulted in increased hardness, viscosity and chewiness of cooked duck meat, but did not significantly affect elasticity. Higher pressure(> 400 MPa) and water temperature(> 40 ℃) accelerated lipid oxidation, resulting in significantly increased TBA value.
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