微热灭酶温度对鸭胸肉肉质的改善作用研究

Study on the Effect of Enzyme Inactivation Temperature on the Improvement of Meat Quality of Duck Breast

比较不同加热温度下鸭胸肉的质构特性参数、持水性及烹制产品的感官品质,以探讨微热温度对鸭胸肉肉质的改善效果。结果表明:于40⁃65℃之间加热处理后的鸭胸肉硬度及咀嚼性、弹性和粘聚性均高于对照样,低温范围内(40⁃55℃)鸭胸肉持水性无明显变化(p>0.05);在55℃加热20 min后鸭胸肉的质构参数值增加程度最大,所制产品整体感觉显著好于对照样产品(p>0.05),且更有嚼劲。

The texture parameters,water holding compacity(WHC)of duck breast heated under different temperatures,and sensory quality of pickled duck breast were compared in this research.The improvement effect of heating temperature on quality of duck breast was investigated.The results showed that the hardness,chewiness,springiness and cohesiveness of duck breast heated at 40-65℃were all greater than that of control sample.The duck breast heated at lower temperatures(40-55℃)showed no obvious changes in WHC(p>0.05).The duck breast heated at 55℃exhibited the largest increment in texture parameters and the pickled duck breast had better whole mouth feeling and more increased chewiness than that of control sample.