淘汰蛋鸭鸭肉品质的测定及其相关性研究

Meat quality determination and correlation analysis of spent layer duck

随机选取的50只日龄超过500 d的淘汰蛋鸭鸭肉为试验材料,测定其色泽、p H值、加压失水率、蒸煮损失率,剪切力等品质指标,分析探讨各指标之间的相关性。结果表明:各指标之间存在多种显著相关性,其中,同一部位鸭肉的色泽之间存在极显著的相关性(P<0.01),鸭胸肉和鸭腿肉的p H值、蒸煮损失率等极显著正相关(P<0.01),色泽与保水性之间呈极显著正相关(P<0.01),p H值与色泽、蒸煮损失率呈显著负相关(P<0.05)。故鸭肉品质之间是相互关联的,该结果能够为淘汰蛋鸭的进一步利用和鸭肉品质的综合评价与改善提供理论参考。

In this paper,50 spent layer ducks which were more than 500 days old,were randomly selected as experimental samples.The meat qualities such as color,p H value,pressing loss,cooking loss and shear force were measured and the significance testing and correlation analysis between them were carried out subsequently in this study.The results showed that there were many significant correlations in the indexes of meat qualities.Among them,the same parts of the duck had the highly significant correlations among the color indexes（P〈0.01）.The p H value,cooking loss,and color of breast meat of the duck were highly significant positive correlation with its leg meat（P〈0.01）.The meat color were reached a highly significant positive correlation with water-holding capacity（P〈0.01）,and the p H value had significant negative correlation with meat color and cooking loss（P〈0.05）.Then the meat qualities of duck were interrelated.The results could be provided theoretical basis for the further use of spent layer duck and the comprehensive evaluation and improvement of meat quality.