复卤前后盐水鸭老卤基本成分与安全指标变化

doi:10.7506/spkx1002-6630-200913023

食品科学 ›› 2009, Vol. 30 ›› Issue (13): 101-104.doi: 10.7506/spkx1002-6630-200913023

复卤前后盐水鸭老卤基本成分与安全指标变化

杜垒¹，谢伟¹，徐幸莲¹，周光宏^{1 ,}*，陶明财²，王进²

1.南京农业大学肉品加工与质量控制教育部重点实验室 2.南京桂花鸭(集团)有限公司

收稿日期:2008-09-27 修回日期:2009-01-18 出版日期:2009-07-01 发布日期:2010-12-29
通讯作者: 周光宏 E-mail:ghzhou@njau.edu.cn
基金资助:
“十一五”国家科技支撑计划项目(2006BAD05A03)

Changes of Main Components of Old Brine Used in Production of Water-boiled Salted Duck and Determination of Safety Indexes before and after Rebrining

DU Lei1，XIE Wei1，XU Xing-lian1，ZHOU Guang-hong1,*，TAO Ming-cai2，WANG Jin2

1. Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural
University, Nanjing 210095, China；2. Guihua Duck Group, Nanjing 210006, China

Received:2008-09-27 Revised:2009-01-18 Online:2009-07-01 Published:2010-12-29
Contact: ZHOU Guang-hong E-mail:ghzhou@njau.edu.cn

摘要/Abstract

摘要：

对盐水鸭老卤的基本成分、安全指标及复卤前后相应的变化进行初步研究。结果发现：测定基本成分时，复卤后的卤水在pH 值、水分含量、总糖含量、粗蛋白含量和灰分含量上的值高于复卤前卤水的相应值，只是pH值和粗蛋白含量二者差异显著(p ＜ 0.05)；而食盐含量和粗脂肪含量则是复卤前的值显著高于复卤后的相应值(p ＜0.05)；在微生物总数、亚硝酸盐、硫化巴比妥酸(TBA)、过氧化值(POV)四个安全指标测定上，发现复卤工艺对老卤的这些指标影响都不大，且这四个安全性指标的值都远低于国家食品卫生标准中规定的相应最低含量，安全性高。因此，老卤非常适于盐水鸭的腌制加工。

关键词: 复卤, 老卤, 基本成分, 安全指标

Abstract:

The aim of this study was to analyze the main components, safe indexes and changes of old brine before and after rebrining. Results showed that the old brine possessed higher pH and contents of water, total sugar, crude protein and ash after rebrining while the contents of salt and crude fat before rebrining significantly decreased (p ＜ 0.05). Significant differences were observed in pH and crude protein content before and after rebrining. However, no pronounced effects of rebrining were found on the safety indexes such as total microorganism count, nitrite content, TBA value and POV value. The values of the four safety indexes were far lower than their lowest limit stipulated in Chinese national food hygiene standards. Besides having no adverse effects on health, old brine is therefore very favorable to the characteristic flavour of water-boiled salted duck.

Key words: rebrining, old brine, main components, safety indexes

中图分类号:

TS201.6

杜垒1，谢伟1，徐幸莲1，周光宏1,*，陶明财2，王进2. 复卤前后盐水鸭老卤基本成分与安全指标变化[J]. 食品科学, 2009, 30(13): 101-104.

DU Lei1，XIE Wei1，XU Xing-lian1，ZHOU Guang-hong1,*，TAO Ming-cai2，WANG Jin2. Changes of Main Components of Old Brine Used in Production of Water-boiled Salted Duck and Determination of Safety Indexes before and after Rebrining[J]. FOOD SCIENCE, 2009, 30(13): 101-104.

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复卤前后盐水鸭老卤基本成分与安全指标变化

Changes of Main Components of Old Brine Used in Production of Water-boiled Salted Duck and Determination of Safety Indexes before and after Rebrining

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