组合加工单元对盐水鸭品质的影响

Effect of the combination of processing units on the quality ofwater-boiled salted duck

采用组合加工单元的方式,以剪切力、含水量、系水力、食盐含量、脂肪含量为评价指标,研究其对盐水鸭品质的影响;并结合主成分分析法,考量组合加工单元与盐水鸭品质的关系。结果表明:组合加工单元的不同导致盐水鸭的剪切力、含水量、系水力、食盐含量、脂肪含量发生变化。原始评价指标可划分为2个主成分,累计贡献率约为95%。第一主成分由剪切力、含水量、食盐含量、脂肪含量构成,表征盐水鸭的鲜嫩、清脂的特点;系水力对第二主成分起决定作用,表征经腌制和熟制处理后的鸭肉热致凝胶状态。构建的综合评价模型表明:组合加工单元对盐水鸭品质的影响可通过主成分分析法判定,加工单元对盐水鸭的品质影响排序为:煮制>烘制>干腌>复卤。

The effect of the combination of processing units on the quality of water-boiled salted duck were studied and evaluated by shear force,moisture content,water-holding capacity,salt content and fat content.And also the relationships between the combination of processing units and the quality of water-boiled salted duck were determined by using the principal components analysis.The results showed that different combinations of processing unit had caused a change in shear force,moisture content,water-holding capacity,salt content and fat content about the quality of water-boiled salted duck.The original indice could be separated into two principle component factors and the accumulative dedication was about 95%.The first principal component was composed of shear force,moisture content,salt content and fat content that reflecting the features of fresh,tender,pure and not greasy.Water holding capacity that played a dicisive role in the second principal component reflected the thermally induced gel state of duck meat that had been salted and cooked.The integrated evaluate model showed that the method of principal component analysis could be used for judging the effects of the combination of processing unit on the quality of water-boiled salted duck,the order of processing units on the quality of water-boiled salted duck was as boilingbakingdry-saltingwet-curing.