预煮工艺对黄焖三穗鸭肉质的影响

Effects of pre-cooking on braised Sansui duck quality

为研究预煮工艺对黄焖三穗鸭肉品质的影响,对三穗鸭肉进行预煮炒制和非预煮炒制对比分析,研究预煮对黄焖三穗鸭肉的色泽、质构和微观结构影响情况。结果表明,预煮对炒制胸肉L*值变化影响不显著,但对腿肉影响显著(p<0.01),且随炒制时间的延长,腿肉L*值显著下降;预煮对炒制胸肉a*值变化影响显著(p<0.01),预煮组a*值较对照组低,腿肉预煮组a*值随炒制时间的延长显著(p<0.01)升高;预煮对炒制胸肉和腿肉b*值变化影响均显著(p<0.01),且b*值都随着炒制时间增加呈下降趋势;预煮后鸭肉的硬度相对于对照组有所降低,而弹性、恢复性和咀嚼性略有增加;从电镜扫描可以看出,预煮组表面脂肪球结构较少,肌肉纤维间形成了致密的结构网。预煮能够一定程度上改善了鸭肉产品品质,大大缩短后序的炒制时间。

In order to study effects of pre-cooking on braised Sansui duck quality,pre-cooking and non-pre- cooking frying were analysed comparatively and study effects of pre-cooking on meat color,quality and structure and microstructure of braised Sansui duck meat color,quality and structure and microstructure. Results showed that.precooking had non-significance on L＊ of brisket,but had obvious significance on L＊ of leg meat（p〈0.01 ）,and the longer frying time,the more significant reduction of L＊;precooking had significant effects on aS（p〈0.01 ）,a＊ in precooking group was lower than as in control group,and as went up markedly with a long time frying;pre-cooking had significant effects on bs of brisket and leg （p〈0.01）,and b＊ went down with time increasing ;the duck meat hardness reduced compared to the control after pre-cooking, but the flexibility,resiliency and chewiness were higher,as could be seen from the scanning electron microscope,the surface fat globules structure in precooked group were less,and muscle fibers formed a dense structure between the network. To a certain extent,pre-cooking could improve product quality,and shorten the frying time markedly.