不同品种冰鲜鸭肉加工特性和游离脂肪酸组成的比较分析

Comparative Analysis of the Processing Characteristics and Free Fatty Acid Composition of Iced Fresh Meat of Different Duck Variety

[目的]为生产高品质鸭肉提供参考依据。[方法]测定并比较番鸭、高邮鸭、荆江鸭3种鸭肉中的水分、粗脂肪、蛋白质含量、pH值、失水率、剪切力和游离脂肪酸含量。[结果]3种鸭肉的水分含量、脂肪含量和失水率均存在一定差异。不同品种鸭肉的剪切力差异显著（P〈0．05）。一般来说，肌内脂肪含量越高，剪切力值越低。鸭肉肌内脂肪中含量最高的游离脂肪酸为油酸，其在番鸭、高邮鸭和荆江鸭的提取脂肪中含量分别为7．65、16．10和12．80mg/g。棕榈酸、亚油酸、硬脂酸和花生四烯酸含量也较高，而棕榈油酸和亚麻酸的含量较低。肌内脂肪主要是饱和脂肪酸，其含量占总脂肪酸含量的40％～50％。[结论]肉鸭的脂肪酸组成与地方鸡种和肉鹅类似。

[Objective] The research aimed to provide reference basis for producing duck meat with high quality. [Method] The contents of water,crude fat and protein, pH value, water loss rate, shear stress and free fatty acids composition in 3 kinds of duck meat of Muscovey duck, Gaoyou duck and Jingjiang duck were determined and compared. [ Result ] Water content, protein content and water loss rate of 3 kinds of duck meat all had certain difference, The shear stress had a significant difference among different varieties of duck meat. Commonly, the higher the intramuscular fat content was, the lower the value of shear stress was. The free fatty acid with the highest content in the intramuscular fat of duck was oleic acid and its content in the ex- tracted fat of Muscovey duck, Gaoyou duck and Jingiiang duck were 7.65, 16.10 and 12.80 mg/g. The contents of palmitic acid, linoleic acid, stearic acid and arachidonic acid were also higher and that of palmitoleic acid, linolenie acid were lower. The intramuscular fat was mainly saturated fatty acid and its content occupied 40% - 50% of total fatty acid. [ Conclusion] The composition of fatty acid in meat duck was similar to that in local chicken varieties and meat goose.