低盐低亚硝板鸭腌制方法改良与品质鉴评

The research on improved method and quality appraisal of dry-cured duck processed on low salt and low nitrate

为了提高传统板鸭的健康水平,以低盐低亚硝酸钠腌制板鸭,分析低盐低亚硝对板鸭各项理化指标、脂肪氧化及蛋白降解的影响。结果显示:低盐低亚硝板鸭相对传统工艺的板鸭含盐量(14.37%～10.61%)和亚硝酸盐残留量(1.77%～0.78%)明显降低(分别降为6.47%～4.52%及0.38%～0.16%)。在加工过程中板鸭的TBARS值和过氧化值逐渐升高,肌肉中的羰基值和双烯值均呈先下降后上升的趋势,表明板鸭脂肪氧化程度逐渐增加;加工过程中鸭肉中蛋白质发生不同程度的降解,组织蛋白酶和钙蛋白酶活性逐渐降低。

In order to improve the health level of traditional dry-cured ducks, dry-cured ducks were processed based on low salt and low nitrate.The typical properties, lipid oxidation and processing proteolysis of dry-cured duck were analyzed and determined. The results indicated that compared to the dry-cured ducks processed based on traditional processing technology（salt content ]4.37%-10.61% and the amount of residual nitrite 1.77%- 0.78%） ,the salt content and the amount of residual nitrite of dry-cured ducks processed based on low salt and low nitrate reduced significantly which reduced to 6.47%-4.52% and 0.38%-0.16% respectively.The levels of lipid oxidation of dry-cured duck became more serious characterized by the increases in the TBARS value, peroxide value,carbonyl compounds and conjugated dienes during processing.Different levels of proteolysis appeared in each processing phase and the level ol proteolysis increased with the processing.The activity ol cathepsin and calpain was determined during the processing.