酱卤鸭腿真空低温卤制工艺优化及其品质分析

Optimization of Vacuum Low-Temperature Marinating Technology and Quality Analysis of Marinated Duck Legs

为减少热处理过程中肉制品的营养组分流失并提高产品出品率,以蒸煮损失和感官评分为指标,通过单因素试验和正交试验研究料液比、卤制时间、卤制温度对真空低温酱卤鸭腿品质的影响,获得最佳真空低温卤制工艺,同时对比分析真空低温卤制与传统卤制对鸭腿品质的影响。结果表明,真空低温卤制鸭腿的最佳工艺参数为料液比1∶3.5、卤制时间8 h、卤制温度70℃。相较于常规卤制组,低温卤制组蒸煮损失降低了51.51%,剪切力下降了36.75%,蛋白质含量降低了8.94%,脂肪含量提高了16.30%,水分含量增加了5.70%;而低温卤制组的L*呈显著性增加(P<0.05),a*、b*和pH呈显著性减小(P<0.05)。综上所述,真空低温卤制技术能够有效提高卤鸭腿的品质,该试验也为其工业化生产提供了数据支持和技术参考。

In order to reduce the loss of nutritional components of meat products and improve the product yield during heating treatment,with cooking loss and sensory score as the indexes,the effects of solid-liquid ratio,marinating time and marinating temperature on the quality of vacuum low-temperature marinated duck legs are studied through single factor experiment and orthogonal experiment to obtain the optimal vacuum low-temperature marinating technology.At the same time,the effects of vacuum low-temperature marinating and traditional marinating on the quality of duck legs are compared and analyzed.The results show that the optimal process parameters of vacuum low-temperature marinated duck legs are as follows:the ratio of solid to liquid is 1∶3.5,marinating time is 8 h and marinating temperature is 70℃.Compared with traditional marinating group,the cooking loss of vacuum lowtemperature marinating group decreases by 51.51%,shear force decreases by 36.75%,protein content decreases by 8.94%,fat content increases by 16.30%and moisture content increases by 5.70%.Moreover,L*of vacuum low-tempurature marinating group increases significantly(P<0.05),while a*,b*and pH decrease significantly(P<0.05).In conclusion,vacuum low-temperature marinating technology could effectively improve the quality of marinated duck legs.This experiment also provides data support and technical references for the inductrialized production of vacuum low-temperature marinated technology.