不同预处理方法对鸭肉品质的影响

Effects of Different Pretreatment Methods on the Quality of Fermented Duck Meat

以化学和生物混合法对鸭肉进行前期预处理。通过单因素和正交试验对预处理鸭肉进行感官评价和质构分析,确定了鸭肉的最佳预处理条件。结果表明,复合磷酸盐添加量0.2%,加酶量0.1%,脂肪酶-木瓜蛋白酶配比2:1,酶解温度45℃,酶解时间10 min,预处理鸭肉pH6.0左右时,感官评分最高。

Duck meat was pretreated by chemical and biological methods.The sensory evaluation and TPA texture analysis texture analysis of pretreated duck meat were carried out by single factor and orthogonal test,and the optimal pretreatment conditions were determined.The results showed that the dosage of complex phosphate was 0.2%,the dosage of enzyme was 0.1%,the ratio of lipase to papain was 2:1,the hydrolysis temperature was 45℃,the hydrolysis time was 10 min,the pH of pretreated duck meat was 6.0,and the best sensory evaluation score was 93.4.