食盐添加量对腌制板鸭品质的影响

Effects of Salt on the Qualities of Salted Duck

以食盐腌制板鸭,分析食盐添加量对板鸭感官性质、理化指标及细菌总数的影响。结果显示:食盐添加量对板鸭水分含量、剪切力、pH值的影响不显著;对板鸭盐分含量、色差值、TVB-N、TBARS及细菌总数影响显著,其中高盐组相对低盐组具有更低的TVB-N、TBARS及细菌总数。在低温真空包装贮藏条件下,高盐腌制的板鸭比低盐腌制的板鸭具有更长的货架期。

The dry-cured ducks which processed based on different amount of salt were studied.The initial physical and chemical properties and the changes of organoleptic qualities,physical and chemical properties and microorganism of the salted duck during storage were analyzed.The results indicated that the effects on pH,shear force and water content were unremarkable;The effects on salt content,color-different,TVB-N,TBARS and total bacterial counts were remarkable.Compare to the salted duck with low level of salt,the TVB-N,TBARS and total bacterial counts of salted duck with high level of salt were lower.Under the condition of low temperature and vacuum-packed,the shelf life of salted duck with high level of salt was longer than the salted duck with low level of salt.