宰前倒挂应激对鸭血凝胶特性的影响

doi:10.7506/spkx1002-6630-20200819-259

食品科学 ›› 2021, Vol. 42 ›› Issue (17): 69-75.doi: 10.7506/spkx1002-6630-20200819-259

宰前倒挂应激对鸭血凝胶特性的影响

董小丽，肖孟超，杨静，黄继超，黄苏红，黄明

（1.南京农业大学食品科学技术学院，江苏南京 210095；2.国家禽肉加工技术研发专业中心，南京黄教授食品科技有限公司，江苏南京 211226；3.南京农业大学工学院，江苏南京 210031）

发布日期:2021-09-29
基金资助:
番鸭精深加工关键技术研究应用与物联网及质量安全溯源平台建设项目（SXHZ202008）；南京市科技计划项目（国际联合研发项目）（202002040）

Effect of Pre-slaughter Shackling on Gel Properties of Duck Blood

DONG Xiaoli, XIAO Mengchao, YANG Jing, HUANG Jichao, HUANG Suhong, HUANG Ming

(1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; 2. National R & D Center of Poultry Processing Technology, Nanjing Professor Huang Food Science and Technology Co., Ltd., Nanjing 211226, China; 3. College of Engineering, Nanjing Agricultural University, Nanjing 210031, China)

Published:2021-09-29

摘要/Abstract

摘要： 宰前倒挂因能有效提高屠宰效率成为肉鸭宰杀前必经的一个工艺过程，但倒挂往往会加剧肉鸭的应激程度，影响其血液品质，已成为工厂生产中亟待解决的问题。因此，本实验旨在借助血液学与凝血相关指标探究宰前倒挂应激对鸭血凝胶特性的影响。在屠宰前，将40 只樱桃谷鸭随机分为2 个处理组：对照组和宰前倒挂组（宰前倒挂2.5 min），屠宰后采集血样并制备血凝块，随后分析血液指标（应激指标、血液学指标、凝血指标）以及鸭血凝胶特性。结果表明，宰前倒挂组鸭血中皮质酮激素及促肾上腺皮质激素的水平均高于对照组，说明实验所建立宰前倒挂模型成立。倒挂应激后，红细胞计数、血小板计数、血红蛋白质量浓度增加，红细胞比容、平均红细胞体积及平均血小板体积增大；凝血酶原的水平极显著上升（P＜0.01），组织因子的水平显著上升（P＜0.05）。宰前倒挂最终导致鸭血凝胶化加快，鸭血凝胶体系中水分迁移速率增大，结合水与自由水比例减少，不易流动水比例增大，质构特性和保水性变差。研究揭示了宰前倒挂应激通过影响鸭血的血液学指标和凝血系统从而改变其凝胶行为及凝胶特性，可为工厂改善应激对鸭血凝胶品质的影响提供理论依据。

关键词: 宰前倒挂；鸭血；凝血系统；凝胶特性?

Abstract: Pre-slaughter shackling is essential for meat ducks because it can improve the slaughter efficiency. However, pre-slaughter shackling can often aggravate stress in meat ducks and affect post-harvest blood quality, which has become an urgent problem to be solved in slaughterhouses. Herein, the effect of pre-slaughter shackling stress on the gel characteristics of duck blood was investigated by measuring hematological and blood coagulation indicators. Before slaughter, 40 Cherry Valley ducks were randomly divided into two groups: one group was the control group not receiving pre-slaughter shackling, and the other was the experimental group receiving pre-slaughter shackling for 2.5 min. After slaughter, blood samples were collected and used to prepare curds for determination of stress, hematological and blood coagulation indicators as well as gel properties. The results showed that the plasma levels of corticosterone and adrenocorticotropic hormone in the experimental group were higher than those in the control group C, indicating that pre-slaughter shackling induced stress in ducks. This was accompanied by an increase in the numbers of red blood cells and platelets, the concentration of hemoglobin, hematocrit, mean corpuscular volume (MCV) and mean platelet volume (MPV), and a significant increase in the levels of prothrombin (P < 0.01) and tissue factor (P < 0.05). Pre-slaughter shackling eventually accelerated the gelation of duck blood, increased the mobility of water in the gel system, reduced the percentages of bound and free water, increased the percentage of immobilized water, and weakened the texture properties and water-holding capacity of duck blood curds. This research revealed that pre-slaughter shackling stress could affect duck blood hematology and coagulation, thereby changing its gel behavior and gel properties. This finding will provide a theoretical basis for improving the gel quality of duck blood.

Key words: pre-slaughter shackling; duck blood; blood coagulation system; gel properties

中图分类号:

TS251.93

董小丽，肖孟超，杨静，黄继超，黄苏红，黄明. 宰前倒挂应激对鸭血凝胶特性的影响[J]. 食品科学, 2021, 42(17): 69-75.

DONG Xiaoli, XIAO Mengchao, YANG Jing, HUANG Jichao, HUANG Suhong, HUANG Ming. Effect of Pre-slaughter Shackling on Gel Properties of Duck Blood[J]. FOOD SCIENCE, 2021, 42(17): 69-75.

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宰前倒挂应激对鸭血凝胶特性的影响

Effect of Pre-slaughter Shackling on Gel Properties of Duck Blood

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