不同腌制方式对腊番鸭品质的影响

Effects of marinating methods on quality of dry-cured duck

为探究不同腌制方式对腊番鸭品质的影响,分别以干腌、湿腌、先干腌后湿腌和先湿腌后干腌4种腌制方式进行腊番鸭的制作。测定不同腌制方式所得成品的嫩度、保水性、感官评定等品质指标,以及pH值、聚丙烯酰胺凝胶电泳(SDS-PAGE)、硫代巴比妥酸含量(TBARS)、肌纤维小片化指数(MFI)等理化指标,并通过气相色谱-质谱联用(GC-MS/MS)测定腊番鸭的挥发性风味物质。试验结果表明:先干腌后湿腌的方式改善了腊番鸭的感官品质,提高了嫩度和出品率,促进了脂肪氧化和肌原纤维蛋白水解,增加了挥发性风味物质的种类,增进了腊番鸭的风味。

To explore the influence of marinating method on the quality of dry-cured duck,four kinds of curing methods were applied for preparation,dry-curing,wet-curing,first dry-curing and then wet-curing,and first-wet-curing and then dry-curing.The quality and physicochemical indicators,tenderness,water retention,sensory evaluation,pH,polyacrylamide gel electrophoresis,thiobarbituric acid value,muscle fiber fragmentation index,and volatile aromatic compounds were determined and compared.The results showed that the method of first dry-curing and then wet-curing improved the sensory quality of the product by increasing the tenderness and yield,promoting fat oxidation and myofibrillar proteolysis,increasing the variety of volatile aromatic substances.