蒸煮时间对低温即食鸭胸肉品质特性的影响

Effect of Cooking Time on the Quality of Low-Temperature Ready-to-Eat Duck Breast Meat

研究在85℃下不同蒸煮时间(30、40、50、60、70、80、90、100、110、120 min)对低温即食鸭胸肉品质特性的影响。结果表明:随着蒸煮时间的延长,低温即食鸭胸肉的蒸煮损失率显著增加(P<0.05),出品率、离心损失率、压缩损失率、水分含量、pH值及亮度值显著降低(P<0.05),此结果可通过水分分布结果得到有效证实;与此同时,鸭胸肉的嫩度随着蒸煮时间的延长呈现先增加后降低的趋势,且蒸煮时间达到80 min时具有很好的内部色泽、切面致密性及风味特性(P<0.05);聚类分析结果表明,蒸煮时间对鸭胸肉的不易流动水相对含量、结合水相对含量、红度值、黄度值和感官评定参数(风味、切面致密性、内部色泽)有显著的上调影响,尤其是蒸煮时间为80 min时。综上所述,蒸煮温度为85℃、蒸煮时间为80 min时所得到的低温即食鸭胸肉具有最佳食用品质。

This study aimed to investigate the effect of different cooking times(30,40,50,60,70,80,90,100,110 and 120 min)at 85℃on the quality of low-temperature ready-to-eat duck breast meat.The results showed that with increasing cooking time,the cooking loss of ready-to-eat duck breast meat was significantly increased(P<0.05),while the yield,centrifugal loss,compression loss,moisture content,pH,and L*value were significantly decreased(P<0.05),which could be verified by the changes of water distribution.Moreover,the tenderness was firstly increased and then decreased with increasing cooking time,and the optimal interior color,cross-sectional compactness and flavor were obtained after cooking for 80 min(P<0.05).In addition,the results of cluster analysis showed that cooking time,especially at a cooking time of 80 min,had a significant up-regulatory effect on the proportion of immobilized water(P_(21))and bound water(P_(2b)),a* value,b* value and sensory parameters(flavor,cross-sectional compactness,and internal color)of duck breast meat.In conclusion,the optimal quality of ready-to-eat duck breast meat was obtained by cooking at 85℃ for 80 min.