原料鸭组成成分分析

Analysis of Composition of Raw Ducks

分析了4种原料鸭(番鸭、高邮鸭、荆江鸭、樱桃谷鸭)的水分、脂肪、游离脂肪酸、系水率和剪切力。肌内脂肪含量越高,剪切力值越低。不同品种胸腿肉间剪切力差异显著(P<0.05),不同品种胸腿肉间失水率差异不显著(P>0.05)。原料鸭肌肉脂肪中含量最高的游离脂肪酸为油酸(C18∶1),番鸭、高邮鸭、荆江鸭、樱桃谷鸭分别为7.65、16.10和12.80、13.58mg/g(脂肪),其余含量较高的游离脂肪酸依次为棕榈酸(C16∶0)、亚油酸(C18∶2)、硬脂酸(C18∶0),含量较低的游离脂肪酸为棕榈油酸(C16∶1)、亚麻酸(C18∶3),樱桃谷鸭中多不饱和脂肪酸和脂肪酸总量高于其他3个品种。

Moisture, fat, free fatty acids, water retention property and shearing force were analyzed in four breeds of raw ducks （Muscovy duck, Gaoyou duck, Chingjian duck and Cherry valley duck）. The shearing force reduced with the fat content increased in muscle. There were significant differences （P〈0.05） among shearing forces in breast and leg meat of different kinds of raw ducks, but water loss rate had no significant differences （P〉0.05）. Muscovy duck, Gaoyou duck, Chingjian duck and Cherry valley duck had 7.65, 16.10, 12.80 and 13.58 mg/g fat, respectively. Free fatty acids with high contents were palmitic acid （C16∶0）, linoleic acid （C18∶2） and stearic acid （C18∶0） in turn, those with low contents were palmitoleic acid （C16∶1） and linolenic acid （C18∶3）. The contents of unsaturated fatty acid and total fatty acid in Cherry valley duck were higher than those in other three raw ducks.