添加米糠腌制对酱鸭理化品质与脂肪氧化特性的影响

Effects of rice bran curing on physicochemical quality and fat oxidation characteristics of sauce duck

为改善酱鸭腌制与贮藏过程中脂肪易氧化的问题,在酱鸭腌制过程中添加15%的米糠,通过测定酱鸭腌制过程中的色泽、pH值、蒸煮损失、含盐量、剪切力和菌落总数,以及贮藏过程中酸价、过氧化值、硫代巴比妥酸(TBA)值等指标,探究酱鸭腌制过程中添加米糠对酱鸭理化品质和贮藏期内脂肪氧化特性的影响。结果表明,在腌制过程中米糠腌制组的a*值(红度)、b*值(黄度)、pH值、蒸煮损失、含盐量和剪切力均低于未添加米糠的对照组,且L*值(亮度)较高,说明米糠在酱鸭腌制过程中起到阻碍水分蒸发的作用。此外,在腌制结束和同一贮藏期内,与对照组相比,米糠腌制组酱鸭的酸价、过氧化值和TBA值均有所降低,表明添加米糠腌制可有效改善酱鸭在腌制与贮藏期间的脂肪氧化问题,可作为腌制剂辅料应用于酱鸭生产中。研究结果可为酱鸭腌制过程中改善脂肪氧化问题和提升酱鸭品质提供理论基础。

In order to improve the easy oxidation of fat in the process of salting and storage of sauce duck,15%rice bran was added in the process of salting sauce duck.The color,pH value,cooking loss,salt content,shear force and aerobic plate count in the process of salting sauce duck,and acid value,peroxide value,thiobaric acid(TBA)value and other indicators in the storage process were measured.The effects of adding rice bran on physical and chemical quality and fat oxidation during the storage period of sauce duck were studied.The results showed that during the curing process,the a*value,b*value,pH value,cooking loss,salt content and shear stress of the rice bran curing group were lower than those of the control group without adding rice bran,and the L*value was higher,indicating that rice bran played a better role in retaining water during the curing process.In addition,at the end of curing and during the same storage period,the acid value,peroxide value and TBA value of the rice bran curing group were lower than those of the control group,indicating that the rice bran curing group could effectively improve fat oxidation of sauce ducks during curing and storage,and could be used as an auxiliary material in the production of pickling preparations.The results provided a theoretical basis for improving fat oxidation and quality of sauce duck during salting.