摘要
以樱桃谷鸭为研究对象,对肉鸭分别断食0 h,3 h,6 h,9 h,宰杀后分别取鸭胸肉和腿肉,测定其pH(30 min和24 h)、色泽、加压失水率、蒸煮损失率和剪切力,通过上述指标来评价宰前不同的断食时间对鸭肉品质的影响。研究结果表明,随着断食时间延长,肉鸭腿肉与胸肉pH变化差异不显著(p>0.05);腿肉与胸肉L*,a*值变化不大(p>0.05),腿肉b*值增大(p<0.05),而胸肉b*值降低(p<0.05);腿肉加压失水率增加(p>0.05),胸肉加压失水率降低(p>0.05);断食0 h^9 h,腿肉蒸煮损失率变化差异不显著(p>0.05),而断食9 h,胸肉蒸煮损失率降低(p<0.05);断食3 h的腿肉剪切力与其他断食时间比较差异显著(p<0.05),胸肉剪切力变化不显著(p>0.05)。
The influence of fasting time on the physical characteristics of duck meat was studied. After fasting 0 h, 3 h, 6 h and 9 h before slaughter, pH value （30 min and 24 h after slaughter）, color, pressurized water loss rate, cooking loss rate and sheafing force of duck leg meat and duck breast were analyzed respectively. Results showed that the change of pH value had not significant trend （p〉0.05） with fasting time extending. L＊ value and a＊ value seemed no marked change （p〉0.05）, and b＊ value of leg meat increased （p〈0.05）, but b＊ value of breast meat decreased （p〈0.05）. The pressurized water loss rate of leg meat rose, which of breast meat reduced （p〉0.05）. The cooking loss rate of leg meat changed insignificantly during fasting time （p〉0.05）, which of breast meat decreased at 9 h （p〈0.05）. The shearing force of leg meat had significant difference at 3 h （p〈0.05）, which of breast did not change with fasting time （p〉0.05）.
出处
《食品工业》
北大核心
2014年第3期21-23,共3页
The Food Industry
基金
农业部公益性行业科研专项"201303083-6"
关键词
鸭肉
断食
品质
duck meat
fasting
quality
