NaCl对鸭胸肉糜凝胶特性的影响

Effect of Na Cl on gel characteristics of duck meat batter

通过分析不同NaCl添加量鸭胸肉糜的色差、蒸煮得率、水分分布状态和硬度,研究NaCl对鸭胸肉糜凝胶性能的影响。结果表明:鸭胸肉糜的L*值、蒸煮得率、硬度均随NaCl添加量的增加而升高;在80℃时,2%和3%NaCl添加量鸭胸肉糜的储能模量(G')高于1%,鸭胸肉糜硬度与G'的变化一致;随着NaCl添加量的提高,鸭胸肉糜的T_(2b)和T_(22)弛豫时间变短(p<0.05),T_(21)的峰面积比例增加。由此可见,提高NaCl添加量,能够增加鸭胸肉肉糜的硬度和保水性。

The analysis of color, cooking yield, moisture distribution and hardness of duck meat batters with various amounts of adding NaCl were taken and then the effect of NaCl on gel characteristics of duck breast meat batter was studied.The results showed that the L^＊ value, cooking yield and hardness of duck meat batters increased with increasing NaCl.At 80 ℃, the storage modulus（G＇） of the duck meat batters with 2% and 3% NaCl were higher than the 1% ,that consistent changes in hardness. The T2b and T22 relaxation time was shorter（p 〈0.05 ）with increasing NaCl, and the peak ratio of Tn was increased.Overall,the hardness and water holding capacity of duck breast meat could increase when improving the NaCl content.