精油脂质体技术在食品工业中的应用研究进展

植物精油作为天然保鲜剂,具有较强抗菌和抗氧化活性,但气味强烈且稳定性较差,限制了其在食品领域中的应用。脂质体因生物相容性良好、载封效率高等优点,作为包埋材料被广泛应用于医学、食品等领域。采用脂质体包埋技术可有效解决植物精油存在的缺陷,将精油包封于脂质体后应用于食品工业中可提高其防腐贮藏效果。该文概述了精油抗菌抗氧化活性、精油脂质体制备及稳定性研究,并对精油脂质体在水产品类、果蔬类、乳制品及肉品等食品中的应用等方面进行阐述,总结了其在食品领域存在的问题并进行展望,以期为精油脂质体在食品领域的研究应用中提供新途径与思路。

快速无损检测技术在苹果霉心病检测中的应用研究进展

苹果具有丰富的维生素与膳食纤维,是人们日常饮食中必不可少的果蔬之一。中国是苹果消费大国,且随着人们对生活品质追求的提升与对营养健康要求的提高,优质苹果的需求量逐年增加。苹果霉心病是影响苹果品质的主要病害之一,此种病害从外部无法识别,因此检测十分困难,而光谱技术、电磁技术等无损检测技术具有准确、高效、便捷、无损等优势,能够大大降低霉心病的检测难度。本文重点分析包括近红外光谱、高光谱、拉曼光谱、电子鼻、声学、电学及磁学技术在内的7种无损检测技术在苹果霉心病检测方面的应用,并对各技术的优劣势进行分析,结合当前发展迅速的人工智能(artificial intelligence,AI)技术进行探讨,对各技术在苹果霉心病快速检测领域的未来发展方向进行展望,期望为苹果霉心病的快速、无损、智能化检测方法的推广和改进提供参考。

Characteristics and mechanisms of the intraseasonal variability of sea surface salinity in the southeastern Arabian Sea during 2015-2020

Based on Soil Moisture Active Passive sea surface salinity(SSS)data from April 2015 to August 2020,combined with Objectively Analyzed Air-Sea Heat Flux and other observational data and Hybrid Coordinate Ocean Model(HYCOM)data,this work explores the characteristics and mechanisms of the intraseasonal variability of SSS in the southeastern Arabian Sea(SEAS).The results show that the intraseasonal variability of SSS in the SEAS is very significant,especially the strongest intraseasonal signal in SSS,which is located along the northeast monsoon current(NMC)path south of the Indian Peninsula.There are remarkable seasonal differences in intraseasonal SSS variability,which is very weak in spring and summer and much stronger in autumn and winter.This strong intraseasonal variability in autumn and winter is closely related to the Madden-Julian Oscillation(MJO)event during this period.The northeast wind anomaly in the Bay of Bengal(BOB)associated with the active MJO phase strengthens the East India Coastal Current and NMC and consequently induces more BOB low-salinity water to enter the SEAS,causing strong SSS fluctuations.In addition,MJO-related precipitation further amplifies the intraseasonal variability of SSS in SEAS.Based on budget analysis of the mixed layer salinity using HYCOM data,it is shown that horizontal salinity advection(especially zonal advection)dominates the intraseasonal variability of mixed layer salinity and that surface freshwater flux has a secondary role.

The role of flavonoids in mitigating food originated heterocyclic aromatic amines that concerns human wellness

Meat products are an important part in our daily diet,providing valuable nutrients for the human body.However,heating processes cause the meat to become more appetizing with changes in texture,appearance,flavor,and chemical properties by the altering of protein structure and other ingredients.As one kind of cooking-induced contaminants,heterocyclic aromatic amines(HAAs)are widely present in protein aceous food products with strong carcinogenic and mutagenic properties.In order to promote the safety of traditional meat products,this review focused on the formation,metabolism,biological monitoring and inhibitory mechanism of HAA.An overview of the formation pathways,hazards,and control methods of HAAs during food processing in recent years was studied,aiming to provide some valuable information for exploring effective methods to inhibit the production of associated hazards during food processing.Systematic selection of different types of flavonoids to explore their effects on the formation of HAAs in an actual barbecue system can provide theoretical reference for effectively controlling the formation of HAAs and reducing their harm to human health.

我国肉品加工科技现状及趋势

我国是世界肉品生产和消费第一大国。2018年,我国肉品总产量8 624万t,占世界肉品总产量的1/3。1949-2019年的70年发展历程里,我国肉品加工业一方面引进西方先进技术改造落后产能,另一方面加强中华传统肉制品加工技术改革创新,经历了冷冻肉、高温肉制品、冷却肉、低温肉制品、传统肉制品工业化和营养肉制品加工等发展阶段,在品质提升、营养保持、标准加工、安全控制及绿色制造等共性关键技术研发上取得长足进步。当前,我国人民对肉品消费的需求已从数量安全到质量安全再到营养健康快速转变,初步建立了以市场需求为导向,以畜禽宰后保鲜、物流、加工等为主体,相关服务业为支撑的全产业链新型肉品加工产业。基于我国肉品加工产业现状和未来产业需求,智能化屠宰分级分割、生鲜肉智慧物流保鲜、梯次化绿色加工、共产物高值化利用、质量与安全和营养健康是肉品加工科技发展新趋势。本文综述我国当前肉品加工产业现状、科技现状、存在问题以及肉品加工科技趋势,为未来30年肉品加工发展提出建议。

不同热处理条件下羊血浆蛋白体外模拟消化研究

目的研究不同热处理条件下羊血浆蛋白的体外模拟消化特性及其蛋白质二级结构的变化规律。方法采用胃蛋白酶对热处理后的羊血浆蛋白进行体外模拟消化,利用茚三酮法、十二烷基硫酸钠聚丙烯酰胺凝胶电泳(sodiumdodecylsulfatepolyacrylamidegelelectrophoresis,SDS-PAGE)、表面电位(Zeta potential)及粒径、傅立叶变换红外光谱(Fourier transform infrared spectroscopy,FTIR)等表征羊血浆蛋白的水解程度及消化产物的结构特性。结果热处理可使羊血浆蛋白消化产物水解度增加,90℃热处理时水解度达到最大值,热处理可产生更多的低分子量组分,消化降解更为完全。90℃热处理时羊血浆蛋白消化产物的粒径分布单一,聚集程度最高。70~90℃热处理组的红外光谱显示酰胺Ⅰ带向低波数方向有不同程度红移,随着热处理程度的增加,羊血浆蛋白消化产物中α-螺旋结构含量先增加后减少,其余二级结构含量均无明显变化规律。结论热处理对羊血浆蛋白体外模拟消化均有一定的促进作用,从蛋白质变性的角度考虑,羊血浆蛋白的热处理强度不宜超过90℃20 min。

帕累托图结合双标图研究复热条件下鸡肉汤挥发性物质

以冷冻调理炖煮鸡肉汤为对象,利用帕累托图和主成分双标图研究85℃水浴和沸水蒸汽2种复热方式与(65±5)℃和(75±5)℃2种复热中心温度对鸡肉汤总体挥发性物质和特征挥发性物质的影响。结果表明:冷冻调理炖煮鸡肉汤经复热后检出气味阈值化合物47种,未报道气味阈值化合物5种;气味累积贡献率结果表明,1-辛烯-3-酮、正己醛、苯乙醛、(Z)-罗勒烯、壬醛、芳樟醇、(E)-柠檬醛、(E)-罗勒烯、(Z)-柠檬醛、月桂烯、乙酸丁酯、桉叶油醇和姜烯13种化合物为调理鸡肉汤的特征风味物质,气味累积贡献率接近100%;复热中心温度和复热方法显著影响1-辛烯-3-酮、苯乙醛和乙酸丁酯的形成,3种化合物的气味贡献率分别为41.6%、13.4%和1.1%;复热中心温度为(65±5)℃时促进了亚油酸降解反应,形成更多1-辛烯-3-酮,(75±5)℃时则促进美拉德反应后期阶段醛胺缩合等反应,导致1-辛烯-3-酮含量降低;复热能够促进鸡肉汤中部分氨基酸与还原糖之间的美拉德反应,促进Strecker降解醛——苯乙醛的生成;长时间的复热会使鸡肉汤累积更多脂质氧化产物,从而促进苯乙醛的生成;双标图结果表明,复热处理对鸡肉汤总体挥发性物质影响显著,水浴复热后总体挥发性物质种类和含量与对照组相似度较高,85℃水浴复热至中心温度(65±5)℃时,鸡肉汤中总体挥发性物质和特征挥发性物质种类和含量与对照组相似度最高,冷冻调理炖煮鸡肉汤经较低传热速率和较低中心温度复热后能够最大程度保持复热前的总体风味。

杀菌和复热工艺对黄焖鸡挥发性风味物质的影响

为探究杀菌和复热工艺对黄焖鸡产品风味品质的影响,采用固相微萃取-气相色谱-质谱法对产品杀菌和复热前后的挥发性风味物质进行分析,并比较产品中特征风味物质的变化情况。结果表明:杀菌和复热前后的黄焖鸡产品中检出的挥发性风味物质主要包括醇类、醛类、酮类、酯类、酸类、烃类和杂环化合物,其中醛类化合物是主要的挥发性风味物质,尤以己醛的含量最高;杀菌和复热工艺均可使产品本身的鸡肉风味有所增强,其中杀菌后产品中烃类化合物和乳酸乙酯的含量显著降低,鸡肉产品的特征风味物质1-辛烯-3-醇和2-正戊基呋喃的含量显著增加,复热后产品中由短链脂肪酸生成的酯含量显著降低,鸡肉产品的特征风味物质烯醛、二烯醛和6-甲基-5-庚烯-2-酮的含量显著增加。

北京烤鸭腿皮与腿肉关键挥发性风味物质解析

为揭示传统北京烤鸭鸭腿的关键挥发性风味物质,采用固相顶空微萃取-气相色谱-嗅闻-质谱联用仪(HS-SPME-GC-O-MS)对4种最具代表性北京烤鸭的腿皮、腿肉挥发性风味物质进行定性与定量分析,并结合气味活性值(OAV)与贡献率确定关键挥发性风味物质组分,通过风味重组试验、风味缺失试验与感官评价三角检验法确证北京烤鸭关键挥发性风味物质组分。结果表明,从北京烤鸭的腿皮与腿肉中共检测到41种挥发性风味物质,主要为醛类、含硫类、醇类、呋喃类、酸类与酚类;18种挥发性风味物质OAV值大于1,糠硫醇与二甲基三硫贡献率最高,分别为32.62%~72.04%与24.18%~52.03%。风味重组与缺失试验结果表明:糠硫醇与二甲基三硫极显著影响北京烤鸭腿皮与腿肉风味(P<0.01),3-甲硫基丙醛、己醛、庚醛、辛醛、壬醛、(E,E)-2,4-癸二烯醛与1-辛烯-3-醇显著影响北京烤鸭腿皮与腿肉风味(P<0.05)。北京烤鸭的腿皮与腿肉特征风味均为脂肪味、烤肉味与肉香味,其中腿皮脂肪味更加浓郁,腿肉的肉香味更加浓郁。北京烤鸭的腿皮与腿肉关键挥发性风味物质均为糠硫醇、二甲基三硫、3-甲硫基丙醛、己醛、庚醛、辛醛、壬醛、(E,E)-2,4-癸二烯醛与1-辛烯-3-醇。

低温杀菌黄焖鸡中菌落总数生长预测模型的比较和货架期预测

为比较不同生长预测模型对低温杀菌黄焖鸡中菌落总数生长情况的拟合效果,使用修正的Gompertz模型、修正的Logistic模型和Baranyi模型描述其在4、15、25℃贮藏期间菌落总数的变化情况,使用Belehradek模型和Arrhenius模型描述菌落总数生长参数与贮藏温度之间的关系,通过计算各模型拟合所得的参数值及回归相关系数R^2、均方误差平方根、赤池信息准则和贝叶斯信息准则等指标评价模型的拟合优度,以最优组合建立产品的货架期预测模型。结果表明:在一级模型中,修正的Logistic模型拟合所得的生长参数值最接近实测值,模型的评价指标最优;在二级模型中,Arrhenius模型的拟合优度最高,其R^2均在0.97以上;对修正的Logistic模型的偏差因子、准确因子和Arrhenius模型的残差值进行分析,表明建立的一级、二级模型可被接受;以此为基础建立低温杀菌黄焖鸡的货架期预测模型,经过验证,模型预测值与实测值的相对误差值均在±10%以内,表明所建立的货架期预测模型能够比较准确地预测低温杀菌黄焖鸡在4～25℃范围内的货架期。

UPLC-MS/MS检测肉制品中16种杂环胺前处理方法筛选

采用串联固相萃取法(Extrelut-PRS-C18固相萃取柱萃取法、PRS-C18固相萃取柱萃取法)、MCX固相萃取柱萃取法和分散固相萃取法(QuEChERS(quick, easy, cheap, effective, rugged, and safe)法)4种前处理方法对肉制品中16种杂环胺(heterocyclic amines,HAs)进行提取,并从方法学和提取成本角度综合比较4种方法。结果表明:4种提取方法得到的16种HAs的回收率和精密度及检出限(limit of detection,LOD)和定量限(limit of quantification,LOQ)存在显著差异,其中QuEChERS法回收率和精密度均优于其他3种方法。MCX固相萃取柱萃取法和QuEChERS法的LOD和LOQ优于其他2种方法;MCX固相萃取柱萃取法和QuEChERS法所需经济和时间成本较低。综合分析,QuEChERS法具有快速、简便、便宜、有效、稳固和安全的特点,有利于肉制品中HAs的准确检测,并值得推广应用。

高效液相色谱-荧光检测法检测烤肉制品中5种硝基多环芳烃

【目的】明确烤肉制品中硝基多环芳烃(NPAHs)的含量水平,建立固相萃取柱结合高效液相色谱-荧光检测器测定烤肉制品中5种NPAHs(1-硝基萘、2-硝基芴、3-硝基荧蒽、1-硝基芘和6-硝基苯并[a]芘)的方法。【方法】称取1 g真空冷冻干燥的烤肉样品,加入二氯甲烷超声提取并过滤收集滤液,重复提取3次。将滤液氮吹至近干,加入3 mL正己烷溶解。依次用二氯甲烷和正己烷活化多环芳烃固相萃取柱,上样后用正己烷荡洗样品管然后继续上柱;用正己烷淋洗,二氯甲烷洗脱;将洗脱液氮吹至近干,用乙腈溶解得到NPAHs待测液。向待测液中加入酸化甲醇和铁粉,磁力搅拌水浴加热40 min,离心并过滤膜后通过高效液相色谱-荧光检测器检测,其中色谱柱为Agilent ZORBAX Eclipse PAH柱,设置柱温40℃,进样量20μL,流动相选用水和乙腈,采用梯度洗脱模式。【结果】5种NPAHs在相应质量浓度范围内线性关系良好,相关系数大于0.9940,检出限为0.12—2.17μg·kg^(-1),定量限为0.38—7.23μg·kg^(-1),平均回收率为53.16%—129.64%,精密度为1.91%—30.73%。利用该方法对我国5类典型的烤肉样品进行检测,测得5种NPAHs总含量为50.19—82.36μg·kg^(-1),其中6-硝基苯并[a]芘含量最高,约为31.01—35.89μg·kg^(-1),其次是3-硝基荧蒽,约为9.99—23.06μg·kg^(-1)。【结论】固相萃取柱结合高效液相色谱-荧光检测法适用于烤肉制品中NPAHs的分析;我国烤肉制品中普遍存在NPAHs。

Anti-hyperglycemic effects of dihydromyricetin in streptozotocin-induced diabetic rats

Dihydromyricetin(DHM),as a bioactive flavanonol compound,is mainly found in“Tengcha”(Ampelopsis grossedentata)cultivated in south of China.This study aimed to investigate the anti-hyperglycemic and antidyslipidemic activities of DHM using type 2 diabetes mellitus(T2D)rats,which was induced by feeding with high fat and fructose diet for 42 days and intraperitoneal administration of streptozocin.Forty-eight freshlyweaned rats were randomly assigned into the negative control(Blank),low dose(100 mg/kg),medium dose(200 mg/kg),high dose(400 mg/kg),and positive(40 mg/kg,met)groups.Fasting blood glucose and body weight were measured at weekly interval.Oral glucose tolerance tests were performed on days 42.The results revealed that DHM possessed significant antihyperglycaemic and antihyperinsulinemic effects.Moreover,after the DHM treatment,p-Akt and p-AMPK expression was upregulated,and glycogen synthase kinase-3β(GSK-3β)expression was downregulated,indicating that the potential anti-diabetic mechanism of DHM might be due to the regulation of the AMPK/Akt/GSK-3βsignaling pathway.

Nutritional properties of Europen eel(Anguilla anguilla)bone peptide-calcium and its apoptosis effect on Caco-2 cells

The present study aimed at making a rational usage for European eel bone by-products by preparing Europen eel bone peptide chelated calcium(EBPC-Ca).Nutritional properties and bioactivity of EBPC-Ca were evaluated.Results showed that nutritional properties of calcium ions will cause intra-and inter-molecular folding and aggregation of peptide to uniformly form EBPC-Ca chelate.The chelated compound of EBPC and calcium ion triggered a strong apoptosis in heterogeneous human epithelial colorectal adenocarcinoma(Caco-2)in concentration-and time-dependent manners.Western blot analysis revealed that the EBPC-Ca induced apoptosis may be the result of a blocked autophagy flux through mitochondrial-dependent pathway.Additionally,the increase in FGF-23 protein expression inhibited the absorption of calcium ions and alleviated cell apoptosis.It was also found that the cell apoptosis occurs with significant increases in the levels of reactive oxygen species(ROS)and Ca^(2+)in the cells,indicating the anti-tumor potential of EBPC-Ca may involve multiple channels.

利用粒子群算法优化反向传播人工神经网络模型预测熏肠中4种多环芳烃含量

构建基于粒子群优化(particle swarm optimization,PSO)算法的反向传播人工神经网络(back propagation artificial neural network,BP-ANN)预测模型,对熏肠中4种多环芳烃(polycyclic aromatic hydrocarbons,PAHs)(苯并(a)芘、苯并(a)蒽、苯并(b)荧蒽、䓛)含量进行预测。以烟熏温度、烟熏时间、肥瘦比和熏肠色泽(红绿值和黄蓝值)作为BP-ANN模型的输入层参数,熏肠的4种PAHs含量作为输出层参数,通过PSO-BP-ANN模型来优化初始权重和阈值,以获得最佳参数。结果表明:构建的PSO-BP-ANN熏肠PAHs含量预测模型均方误差为0.018,模型的训练、验证、测试和全局数据集的相关系数(R^(2))分别为0.951、0.929、0.933和0.940,均优于BP-ANN模型,使用PSO-BP-ANN模型具有更好的准确性和鲁棒性。

Beneficial effects of AOS-iron supplementation on intestinal structure and microbiota in IDA rats

The objective of this study was to investigate the effects of agar oligosaccharide-iron(AOS-iron)on intestinal tissue pathology and microbiota in IDA rats induced by a low-iron diet,further to find the relationship between intestinal microbiota and iron metabolic disorders.After 4 weeks of AOS-iron supplementation,the fecal iron content of IDA rats markedly increased in a dose-dependent manner,only the damaged cecum and colon tissues in medium-dose(MD)and high-dose(HD)groups were repaired to the baseline,while the diversity of gut microbiota was improved even at low dose(LD).Furthermore,the supplementation of AOS-iron altered the composition of gut microbiota.At the genus level,the beneficial microbiota was enriched in AOS-iron groups,but the relative abundance of potential opportunistic pathogens obviously reduced compared to that in the anemia model(AM)group.Spearman’s correlation analysis revealed that biochemical parameters,including blood metabolic parameters,iron contents,body weight,GSH-PX and T-AOC activity,were positively correlated with SMB53,Anaerotruncus,Anaerostipes and Coprobacillus but negatively correlated with Morganella,Fusobacterium and Serratia.These findings indicated that AOS-iron effectively repaired the damaged intestinal tissue and ameliorated iron metabolic disorders by regulating gut microbiota desirably,which could provide references for the treatment of IDA.

A value-added cooking process to improve the quality of soybean:Protecting its isoflavones and antioxidant activity

This study investigated the effects of domestic cooking process on the variations of soybean isoflavones,aiming at understanding the conversion of-glucosides and aglycones isoflavones during the process and the relation with antioxidant activity.It was found that-glucosides isoflavones was significantly increased from 223.01(raw)to 727.29 mg/g(frying at 160◦C for 2 min),but boiling showed only a slight increase to 258.14 mg/g.The process for the mixed cooking of soybeans with vegetables was also evaluated,which is quite common in home cuisine.The results showed all bioactive ingredients were aggressively destroyed by over processing,but interestingly,green pepper and kelp exhibited isoflavones generation potentials for soybean.In addition,cooking from 60 to 160◦C for 2 or 5 min,showed a significantly decrease on FRAP.However,in the case of fried soybeans which treated at 120◦C or 160◦C,when extending the heating time to 5 min,their FRAP activity got a significant increase.The present study may provide a practical guidance for healthy soybean cooking,by using frying around 120◦C for 5 min and mixed with some vegetables such as green peppers or kelp.

Transcriptome-based insights into the calcium transport mechanism of chick chorioallantoic membrane

Chorioallantoic membrane(CAM)is responsible for respiratory gas exchange,eggshell calcium transport,embryonic acid-base equilibrium,allantoic ion,and water reabsorption during avian embryonic development.To further understand the timing of CAM gene expression during chick embryonic development,especially the calcium absorption mechanism,transcriptome quantitative comparative analysis was conducted on chick CAM during the embryonic period(E)of 9,13,17,and 20 days.A total of 6378 differentially expressed genes(DEGs)were identified.Functional enrichment analysis of DEGs showed that CAM DEGs were mainly involved in biological processes such as"ion transport regulation","immune response"and"cell cycle".Time series analysis of the differential genes showed that the functional cells of CAM began to proliferate and differentiate at E9 and the calcium content of egg embryo increased significantly at E13.Simultaneously,the observation of the ultrastructure of the eggshell showed that the interstice of the fiber layer was enlarged at E13,and the mastoid layer was partly exposed.Therefore,it is preliminarily inferred that CAM calcium transport starts at E13,and genes such as TRPV6,S100 A10,and RANKL cooperate to regulate calcium release and transport.

低温等离子体处理磷酸盐溶液替代亚硝酸盐对烟熏中式香肠品质的影响

研究低温等离子体处理磷酸盐溶液替代亚硝酸盐对烟熏中式香肠色泽、脂肪氧化、感官食用品质的影响,为减硝甚至无硝添加肉制品的开发提供新途径。结果表明:在相同p H值条件下,增加低温等离子体处理的喷射时间和喷射流量,可以促进磷酸盐溶液中NO2–生成。主成分分析结果说明,低温等离子体处理磷酸盐溶液添加到烟熏中式香肠中可以显著提升香肠的a*值,抑制脂肪氧化程度。感官评价结果显示,添加15%经低温等离子体处理(喷射流量为30 L/min,处理时间为45 min)pH8磷酸盐溶液制备的烟熏中式香肠感官品质最好(P<0.05)。与亚硝酸钠处理组相比,低温等离子体处理磷酸盐溶液添加到烟熏中式香肠中亚硝酸盐残留量降低了61.47%。综上所述,低温等离子体处理磷酸盐溶液能够通过形成NO2–等物质保持肉色、抑制脂肪氧化,起到替代亚硝酸盐的作用。

基于动态体外仿生消化系统研究变压腌制对烤鸭蛋白质消化特性的影响

文章明确新型腌制方式对烤鸭蛋白质消化特性的影响,为烤鸭等产品营养品质的提升提供理论依据。DHSI-IV动态仿生人胃肠消化系统近乎真实地模拟了人胃的胃运动、生化环境和蠕动收缩,通过体外模拟消化反应,探究不同加工方式(常压湿腌后电烤制、常压湿腌后挂炉烤制、变压腌制后电烤制、变压腌制后挂炉烤制)对烤鸭肉蛋白质消化率、消化产物的影响。结果表明:相比常压腌制处理,变压腌制处理后电烤和挂炉烤鸭肉的蛋白质消化率分别提高了4.92%和4.52%(P<0.05)。变压腌制电烤鸭肉蛋白质消化的聚集体粒径D_([4,3])、D_([3,2])和D_((x(50)))最低,相较于其他3组烤鸭肉样品的粒径分别降低了39.25%~76.83%、29.79%~49.93%、42.25%~47.91%。变压腌制处理促进C蛋白、α-肌动蛋白、烯醇酶和肌动蛋白降解形成多肽片段,与常压湿腌电烤鸭和常压湿腌挂炉烤鸭肉相比,变压腌制电烤鸭、变压腌制挂炉烤鸭肉消化产物小于1000 u的肽段分别提高了5.32%和12.43%,必需氨基酸含量分别提高了27.17%和13.68%(P<0.05)。综上所述,变压腌制可加快原料鸭肉蛋白质的降解,增加烤制后鸭肉蛋白质的低分子肽含量,进而提高了烤鸭蛋白质的消化率。