三穗特色卤香鸭卤制过程中品质指标变化规律及其相关性研究

The Law of Quality Change and Correlation During Marinating Process of Sansui Characteristic Marinated Duck

为研究三穗特色卤香鸭卤制过程中品质变化及各指标之间相关性,试验分别测定不同卤制时间(0、30、60、90、120 min)鸭肉的粗蛋白、粗脂肪含量,色泽、质构、硫代巴比妥酸值(TBARS)、肌原纤维蛋白含量、肌原纤维蛋白小片化指数(MFI)、巯基、活性巯基、疏水性、氨基酸含量变化规律并对各指标进行相关性分析。结果显示:随着卤制时间延长,卤香鸭的亮度值(L^(*)值)和黄度值(b^(*)值)上升,红度值(a^(*)值)下降(P<0.05);鸭肉的硬度、咀嚼性呈现显著下降(P<0.05),MFI与卤制时间呈正相关,粗脂肪含量及肌原纤维蛋白含量和卤制时间呈负相关(P<0.05);鸭肉的巯基、活性巯基及疏水性呈现显著先上升后下降趋势(P<0.05);16种氨基酸总量呈上升变化,从初始的17.67g/100g上升至27.23g/100g,含量增加了54.1%,卤制120min时,鸭肉色泽、质构等理化特性较好,营养价值高,鸭肉品质较好。相关性分析显示,卤香鸭色泽及质构变化和粗蛋白、粗脂肪、肌原纤维蛋白含量、MIF值呈显著相关性(P<0.05)。研究表明在卤制过程中鸭肉蛋白质的氧化变性将影响卤香鸭的风味、口感、色泽等感官特性和营养价值。

In order to study the quality change and the correlation between various indexes during the stewing process of Sansui characteristic marinated duck,the content of crude protein,crude fat,color,texture,thiobarbituric acid value(TBARS),myofibrillar protein content,myofibrillar protein fragmentation index(MFI),sulfhydryl group,active sulfhydryl group,hydrophobicity regularity of amino acid content changes and correlation analysis of various indicators.The results showed that as the marinating time prolonged,the brightness value(L^(*)value)and yellowness value(b^(*)value)of the braised duck increased,while the redness value(a^(*)value)decreased(P<0.05);The hardness and chewiness of duck meat decreased significantly(P<0.05).MFI was positively correlated with the marinating time,while crude fat content and myofibrillar protein content were negatively correlated with the marinating time(P<0.05);The sulfhydryl group,active sulfhydryl group and hydrophobicity of duck meat showed a significant upward and then downward trend(P<0.05);The total amount of 16 amino acids showed an upward trend,increasing from the initial 17.67 g/100 g to 27.23 g/100 g,with an increase of 54.1%.When marinated for 120 minutes,the color,texture and other physical and chemical characteristics of duck meat were good,with high nutritional value and good quality.The correlation analysis showed that the color and texture changes of braised duck were significantly correlated with the content of crude protein,crude fat,myofibrillar protein and MIF value(P<0.05).The results indicated that the oxidative denaturation of duck protein during the process of marinating would affect the flavor,taste,color and other sensory characteristics and nutritional value of marinated duck.