滚揉腌制方式对鸭肉腌制品质的影响

摘要

Brining is the key technology during duck marinating.The effect of atmospheric pressure brining (APB) , vacuum brining (VB) , and pulsed vacuum brining (PVB)on the salt content, water content, total weight, FFA, myoglobin, color, shearing force and muscle degeneration temperature were studied.During the brining process, moisture content, salt content, weight, free amino acids content, shearing force, value a * and b * of VB and PVB were significantly higher than these of APB samples (P <0.05).However, the metmyoglobin content were significantly lower than that of APB.The total weight of VB were significantly higher than that of PVB , but no significant difference for other indicators between VB and PVB.In conclusion, the vacuum brining showed better effect on meat quality of brining duck.%腌制是酱鸭生产中的关键工艺,文中以整鸭为原料,研究了常压滚揉腌制(APB)、真空滚揉腌制(VB)和间歇式真空滚揉腌制(PVB)对鸭肉盐分、水分、质量、游离氨基酸、肌红蛋白、色泽,剪切力和肌肉变性温度的影响.腌制过程中VB和PVB样品的水分含量、盐分含量、重量、游离氨基酸含量、剪切力和色度a*值和b*值显著高于APB样品(P＜0.05),高铁肌红蛋白含量显著低于APB样品.VB和PVB处理样品除重量具有显著差异外,其他指标差异不显著.