原料鸭不同宰后处理对白切鸭肉质的影响

The effect of different post-slaughter treatments on cooking duck texture

通过测定鸭肉的pH值、糖原含量、保水力、蛋白质溶解度,对比解析了不同宰后处理(宰后成熟、慢速冷冻、速冻)对原料鸭品质特性的影响,并采用剪切力、TPA分析和感官评价综合分析原料鸭经过不同宰后处理对白切鸭肉质的影响。结果表明,宰后成熟使冷鲜鸭的保水力和嫩度得到改善,以冷鲜鸭为原料制作白切鸭可获得与新鲜鸭无显著性差异的肉质,而冷冻结晶肌细胞收到破坏,因此以速冻鸭为原料制作白切鸭肉质略差,而慢速冷冻鸭肉质最差。结合实际生产,具备全产业链的企业制作白切鸭制品时可选用冷鲜鸭,而只有加工车间而无法控制原料屠宰的企业可选择速冻鸭。

The WC-40%Al2O3 composite powder synthesized by high-energy ball milling was used as raw material followed by two-step hot-pressing sintering （TSS）.The first step sintering at a constant heating rate with a higher temperature T1 to obtain an initial high density and guarantees the disappearance of supercritical pores, while the other pores become unstable. The second step was held at lower temperature T2 by isothermal for a period of hours to increase bulk density with a limited grain size. The phase and microstructure of the composite were characterized by XRD, SEM and SPM technology. The present work dealt with the influence of deliberate temperature and holding time at second step, which had been well documented by orthogonal analysis, on microstructure and mechanical properties of WC-40%Al2O3 nanocomposite. The results show that when the sample sintered at 1600 ℃（T1） and holding 6 h at 1450 ℃（T2） obtains a relative density of 99.03%, Vickers hardness of 18.36 GPa, a fracture toughness of 10.4 MPa·m1/2 and a bending strength of 1162.1 MPa.