鸡胸肉和鸭胸肉凝胶性能的差异

Different gel properties between chicken and duck breast meat

通过分析鸡胸肉和鸭胸肉生肉糜的pH、蛋白质含量、蒸煮得率、流变学特性和凝胶质构,研究鸡胸肉和鸭胸肉凝胶性能之间的差异.发现鸡胸肉和鸭胸肉生肉糜蛋白质含量分别为17.86％和14.69％,pH值为6.33和6.21,说明鸡胸肉生肉糜有较高的蛋白质含量和pH值.蒸煮后,鸡胸肉肉糜有较高的L＊值、蒸煮得率、硬度、弹性和内聚性,而鸭胸肉肉糜的a＊值较高.流变结果表明,鸭胸肉蛋白对温度变化敏感,而在20 ～ 80℃,鸡胸肉肉糜的存储模量（G’）高于鸭胸肉肉糜.

The differences between chicken and duck breast meat gel properties was analyzed by protein content, pH, cooking yield and rheological properties of batters,and gel textural. The result was that protein content of chicken and duck raw breast meat batters were 17.86% and 14.69% , pH was 6.33 and 6.21, and the content of protein and pH of chicken meat meat had higher than the duck. After heating, the cooking chicken breast meat batter has higher L＊ -value, cooking yield, hardness, elasticity and cohesion, but the duck breast meat batter has higher a＊ -value. The result of rheological showed that duck breast protein was more sensitive to the changes of temperature than the chicken. The storage modulus （G＇） of the chicken breast meat batter is higher than that of duck from 20℃ to 80℃.