不同腌制方式对鸭肉腌制速率及品质的影响

摘要/Abstract

摘要： 为缩短腌制时间，降低生产成本，提高产品品质，指导鸭肉快速腌制，试验以鸭胸肉为研究对象，探讨了常压腌制（对照组），真空滚揉腌制和静态变压腌制方式对鸭肉腌制速率及品质的影响。结果表明：真空滚揉腌制对比静态变压腌制和常压腌制显著（P < 0.05）增加了腌制速率，静态变压腌制与常压腌制差异不明显。真空滚揉腌制亮度值（L*）显著升高（P < 0.05）、红度值（a*）和黄度值（b*）显著降低（P < 0.05），肉块色泽得到改善；剪切力值显著降低（P < 0.05）、硬度显著降低（P < 0.05），提高肉块嫩度。静态变压腌制弹性最高，内聚性、回复性最低。低场核磁共振结果显示真空滚揉腌制不易流动水横向弛豫时间显著减小（P < 0.05），静态变压腌制与常压腌制差异不显著（P > 0.05），对应的不易流动水峰面积百分比真空滚揉腌制在处理 2h 时较其他处理组显著增加（P < 0.05），静态变压腌制与常压腌制差异不显著（P > 0.05）。在同一腌制方式中真空滚揉腌制不易流动水峰面积百分比最大在2h处，静态变压腌制 4h 时最大，常压腌制 6h 时最大。综上，最佳腌制方式排序为真空滚揉腌制>静态变压腌制>常压腌制，真空滚揉腌制在适当腌制时长内可有效改善肉质嫩度，缩短腌制时间，降低生产成本。静态变压腌制具有增加肉质弹和致密性的效果。本研究为真空滚揉腌制、静态变压腌制技术在畜禽肉制品深加工中的应用以及相关设备的开发提供了一定的理论依据，并为核磁共振技术在对比研究不同腌制方式在肉制品腌制过程中水分存在状态和迁移途径的应用提供理论依据。

关键词: 鸭肉, 真空滚揉腌制, 静态变压腌制, 腌制速率, 水分分布

Abstract: In order to shorten the curing time, reduce production cost, improve product quality and guide the rapid curing of duck meat, the effects of normal pressure curing (control group), vacuum tumbling curing and pressure varied staticcuring on the curing rate and quality of duck meat were studied.The results showed that vacuum tumbling curing increased the curing rate significantly (P < 0.05) compared with static and normal curing, but there was no significant difference between static and normal curing.The values of brightness (L*), redness (a*) and yellowness (b*) were significantly increased (P < 0.05), and the color of meat was improved.The value of shear force was significantly reduced (P < 0.05), hardness was significantly reduced (P < 0.05), and meat tenderness was improved.Static pressure curing had the highest elasticity and the lowest cohesion and recovery.Low field nuclear magnetic resonance (NMR) results show that the vacuum roll kneading salted not easy flowing water transverse relaxation time was significantly reduced (P < 0.05), the static pressure curing and the atmospheric pressure curing difference was not significant (P > 0.05), the corresponding not easy flowing water peak area percentage of vacuum roll kneading preserved in dealing with a 2 h compared to other treatment group increased significantly (P < 0.05), the static pressure curing with normal pressure for no significant difference (P > 0.05).In the same curing method, the maximum area percentage of immobile water peak in vacuum rolling and kneading curing was at 2h, the maximum was at 4h of static pressure curing, and the maximum was at 6h of normal pressure curing.To sum up, the best pickling method is vacuum rolling and kneading pickling > static variable pressure pickling > normal pressure pickling. Vacuum rolling and kneading pickling can effectively improve the meat tenderness, shorten the curing time and reduce the production cost within the appropriate curing time.Static autoclave curing has the effect of increasing the elasticity and compactness of meat.This research for the vacuum tumbling, pickling, static pressure curing technology in the application of ChuQinRou products deep processing and related equipment development provides a certain theoretical basis, and for nuclear magnetic resonance (NMR) technology in the comparative study of different curing methods in the process of meat marinated water existence state and migration pathways provide theoretical basis for the application.

Key words: duck, vacuum tumbling curing, pressure varied static curing , curing ratet, ?moisture distribution

中图分类号:

TS251.5

陈星罗洁沈清武. 不同腌制方式对鸭肉腌制速率及品质的影响[J]. 食品科学, 0, (): 0-0.

Qingwu Shen. Effects of different curing methods on the curing rate and meat quality of duck[J]. FOOD SCIENCE, 0, (): 0-0.

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