摘要
对超声波应用于蒸煮鸭心促进腌制液的渗透及其对鸭心食用品质的影响进行了研究。以鸭心为原料,采用超声波(300 W;40 k Hz)辅助蒸煮,并测定了食盐含量、嫩度、蒸煮损失的变化及蛋白质变性程度。结果表明,处理时间为25 min时,超声波处理组中鸭心的食盐含量及嫩度比传统加热煮制组分别显著提高了29.4%、26.9%(P<0.05);蒸煮损失显著下降了30.8%(P<0.05);蛋白质变性程度显著增大(P<0.05)。因此,超声波处理可有效促进腌制液的渗透、改善嫩度、降低蒸煮损失,从而在实际生产中可改善鸭心制品的品质,提高生产效率。
In this paper, the technology of ultrasonic penetration was applied to the cooking duck heart. The effect of ultrasonic on the penetration of curinging and the eating quality was studied. The duck heart was cooked with ultrasonic wave （power of 300 W, frequency of 40 kHz） and the differences between ultrasonic treatment group and conventional cooking group were compared by measuring contents of salt, tenderness, cooking losses and the extent of protein denaturation, etc. The results showed that the content of salt and tenderness in the ultrasonic treatment group increased by 29.4% and 26.9% compared with conventional cooking group （P〈0.05）, the cooking losses declined by 30.8% （P〈0.05） and the protein was changed significantly （P〈0.05）. Therefore, processing with ultrasonic can effectively promote the penetration of curinging, improve the tenderness and lower the cooking loss. It could also improve the quality of duck heart meat products and enhance the productivity.
出处
《食品科技》
CAS
北大核心
2015年第8期132-136,共5页
Food Science and Technology
基金
北方特色酱卤熏菜肴加工关键技术及产业化项目(2014BAD04B11)
山东省现代农业产业技术体系家禽创新团队建设项目(SDAIT-13-011-11)
山东省农业重大应用技术创新课题-水禽副产品加工综合利用新技术研究项目(2013)
关键词
超声波
鸭心
促渗
蒸煮
食用品质
ultrasonic
duck heart
permeation enhancing
cooking
eating quality
