前处理方式对冷鲜鸭肉品质的影响

Influence of Pre-Treatment Methods on the Quality of Refrigerated Duck Meat

为探究前处理方式对冷鲜鸭肉品质的影响,以色度、质构、肌纤维结构、滋味、感官评价等为评定标准,研究预冷、减菌、切分前处理方式对冷鲜鸭肉品质的影响以及不同部位冷鲜鸭肉食用品质的差异。结果表明:冰水预冷后鸭肉嫩度更好,且肌纤维结构完整,能较好保持冷鲜鸭肉原有品质;在减菌剂温度为0℃及料液比为1∶6(m/V)条件下,先用酸性氧化电解水浸泡5 min,再用二氧化氯水溶液浸泡5 min,鸭肉减菌效果最好;不同部位鸭肉的食用品质有很大差异,鸭腿肉蛋白质含量高、脂肪含量低,且滋味品质整体优于鸭胸肉和鸭脖肉,食用品质最佳;鸭肉块贮藏过程中的品质保持效果优于鸭肉片和鸭肉丝。

This work was undertaken in order to explore the effect of different pre-treatments including precooling, decontamination and segmentation on the quality of refrigerated duck meat and to determine the differences in the eating quality of meat from different parts of ducks. Color, texture, muscle fiber structure, taste and sensory evaluation were analyzed as indicators of meat quality. The results showed that duck meat precooled by ice water had better tenderness and intact muscle fiber structure, and maintained the original quality of fresh duck meat. Under the following conditions: 0 ℃ decontaminant temperature, 1:6 solid-to-liquid ratio, and sequential acid electrolyzed water and aqueous ClO2 soaking for 5 min either, the highest decontamination efficiency was obtained. The eating quality of different parts was distinct. Duck thigh meat was high in protein and low in fat and its overall taste quality was better than duck breast meat and neck meat. Duck thigh meat had the best eating quality. The quality of duck blocks remained better than that of duck slices and shreds during storage.