NH_4HCO_3和NaHCO_3处理对膨化鸭胸肉品质的影响

Effect of NH_4HCO_3 and NaHCO_3on quality of puffing duck breast

以鸭胸肉为材料,研究不同浓度NH_4HCO_3和Na HCO_3浸泡处理,真空微波干燥后所得膨化鸭胸肉p H、体积收缩率、质构和感官等品质的变化。结果表明:相同浓度Na HCO_3浸泡的鸭胸肉膨化后收缩率较NH_4HCO_3浸泡后低;Na HCO_3浓度为2%时,膨化后鸭胸肉p H为8.71,口感上已出现碱味;4%NH_4HCO_3溶液浸泡鸭胸肉膨化后p H为6.52,收缩率为43.7%,感管评分高。因此4%的NH4HCO_3浸泡处理后的膨化鸭胸肉具有较好的品质。

In order to investigate the effect of NH_4HCO_3 and Na HCO_3 on the quality of duck breast,the duck breast was selected as material to study different concentrations of NH_4HCO_3 and Na HCO_3 marination followed by vacuum microwave processing on p H,rate of volume shrinkage,texture and sensory of puffing duck breast. The results showed that the rate of volume shrinkage of puffing duck breast after Na HCO_3 marination was lower than that treated with NH_4HCO_3 at the same concentration.When the duck breast was immersed with 2% Na HCO_3,the puffing duck had alkaline taste and p H was 8.71.However,when the duck breast was treated with 4% NH_4HCO_3,the p H of puffing duck was 6.52,the volume shrinkage was 43.7% and it had a higher sensory score.Therefore in view of the quality of the puffing ducks,4% NH_4HCO_3 could be applied as a better marination solution.