酱鸭强化高温风干成熟工艺优化

Intensified High-temperature Air Drying for Ripening of Sauced Duck and Its Effect on Lipid Oxidation and Sensory Quality

以麻鸭为试验原料,通过酱腌风干成熟制作风干酱鸭,分析加工过程中脂肪氧合酶(lipoxygenase,LOX)酶活、硫代巴比妥酸(thiobarbituric acid reactive substance,TBARS)反应底物值和过氧化值(peroxide value,POV),研究强化高温风干处理对酱鸭加工过程中脂质氧化的影响;以腌制用盐量和风干温度、风干时间为试验因素,以TBARS值和感官评定为分析指标,通过L9(34)正交试验对酱鸭风干工艺进行优化。结果表明:酱腌后强化高温(50℃-1h)风干后,LOX酶活力比对照组提高51.32%;风干20h时POV值达到最大值0.20g/100g油脂,风干40h时TBARs值达到最大值0.18mg/100g,比对照组都提高25.00%和12.50%;风干成熟结束,POV和TBARS值分别比对照组降低15.38%和14.29%,酱鸭腌制风干成熟优化工艺条件为腌制用盐量9%采用湿腌法、50℃强化高温1h、风干温度(24℃-28℃-32℃)、风干时间60h,该工艺与感官评定有良好的一致性。

In the present study, sheldrake meat was cured and air-dried to make sauced duck. During the process, lipoxygenase （LOX） activity and the lipid oxidation indicators thiobarbituric acid reactive substances （TBARS） and peroxidation value （POV） were analyzed to deal with the effect of intensified high-temperature air drying on lipid oxidation. Moreover, an L9（3^4） orthogonal array design involving curing salt amount and air-drying temperature and time was used to optimize the air drying of sauced duck. After high-temperature air drying （at 50 ℃ for 1 h）, LOX activity was increased by 51.32% in sauced duck when compared with the control. POV reached its maximum 0.20 g/100 g of fat after 20 h of air drying and the highest TBARS was observed after 40 h, which exhibited an increase of 25.00% and 12.50%. respectively. After the completion of air drying, the POV and TBARs of sauced duck were decreased by 15.38% and 14.29% in comparison with the control, respectively. The optimized air drying process of sauced duck involved wet curing with 9% salt, intensified high-temperature air drying at 50 ℃ for 1 h and air drying at 24-28-32℃ for 60 h.