不同冷冻速率对冷冻白条鸭品质的影响研究

The influence of different freezing rate on the quality of frozen whole duck

冻鸭是全球餐饮和食品工业的主要肉鸭加工原料,但冷冻速度对冷冻鸭品质的影响鲜有研究报道。以热鲜鸭为对比,评价了4种不同冷冻速率对鸭肉保水力、肌蛋白含量、肌原纤维小片化指数(MFI)、质构和感官等的影响。结果表明:冷冻速率越高,解冻后的冷冻鸭保水力和质构的变化越小,产品品质越接近未冷冻鸭;冷冻白条鸭经煮制后的鸭肉感官硬度和咀嚼力都高于未冻结鸭的,多汁性和纤维感都低于未冻结鸭的;快速冷冻(速率3.64 cm/h)的白条鸭煮制后的硬度和咀嚼力最小,多汁性和纤维感评分最高;而慢速冷冻(速率0.33 cm/h)的则相反。研究为鸭肉制品开发,尤其中式肉制品开发过程中的原料质量控制提供了理论指导。

Frozen duck is the mainly processing material of food industry in the world, but the influence of different freezing rate on the quality of frozen whole duck were few reported. Compared with fresh duck meat, this paper evaluated the four kinds of different freezing rate on water holding capacity（WHC）, myofibril fragmentation index（MFI）, texture and the senses of frozen duck meat. The results showed that the freezing rate was higher, the smaller the change of WHC and texture in thawed frozen duck meat, the closer the quality fresh duck meat. Quick frozen duck meat（3.64 cm/h freezing rate） had minimum hardness and chewing force, highest juiciness and fiber score; and slow frozen duck meat（0.33 cm/h freezing rate）, on the other hand. By this paper, a theoretical guidance was provided for the duck meat products development, especially for the raw material quality control in the process of Chinese meat products.