高压对鸭胸肉盐渍速度与品质的影响

Effect of High Pressure Treatment on Salt Pickling Speed and Quality of Duck Breast Meat

以鸭胸肉为研究对象,考察盐渍过程中压力(0.1～300MPa)对肉NaCl含量、pH值、剪切力和超微结构的影响。结果表明,高压下盐渍可使样品中NaCl的平衡时间明显缩短,在150MPa下盐渍速度最快;高压盐渍可使鸭胸肉的剪切力降低、肌原纤维发生断裂,而对pH值几乎无影响。由此可知,高压可以加速盐渍过程,改变鸭胸肉的品质。

For the purpose of accelerating salt pickling of duck breast meat, high pressure technique was adopted. The effects of pressure （0.1 --300 MPa） treatment on equilibrium time of NaCl and physical-chemical properties such as NaCl content, pH value, shear force and ultrastructure of duck breast meat were evaluated during salt pickling. Results showed that high pressure treatment could distinctly shorten the equilibrium time of NaCl, and with the 150 MPa pressure treatment, duck breast meat showed the fastest pickling speed; the combination of pickling and high pressure treatment resulted in the decrease of shear force of duck breast meat and the breaking of myofibrils, but pH value almost had no change. In conclusion, high pressure treatment can accelerate the process of salt pickling and alter the quality of duck breast meat.