降钠型老鸭汤软罐头在不同贮藏温度下的品质变化

摘要

以淘汰蛋鸭与香菇为实验原料制备复合蒸煮袋软包装的降钠型老鸭汤，研究降钠型老鸭汤在常温（25℃）和低温（4℃）贮藏过程中（90 d）感官评分、咸度、鲜度、酸度、pH值、汤中钠离子浓度及肉中钠离子含量的变化。结果表明：降钠型老鸭汤软罐头在常温和低温贮藏过程中感官评分有下降的趋势，特别是在25℃贮藏60 d以后鸭汤感官评分下降较明显；咸度和鲜度显著性增大，酸度则显著性减小；pH值先轻微下降后显著上升，与酸度值变化有较好的一致性；汤中钠离子浓度下降，与此同时肉中钠离子含量则上升。在本实验条件下，4℃条件下产品的贮藏稳定性明显好于25℃，在4℃条件下贮藏90 d或在25℃条件下贮藏45 d的降钠型老鸭汤的综合品质可以得到保证。%Sodium-reduced duck soup packaged in retort pouches was made using spent laying duck meat and shiitake mushroom as the main ingredients and stored at room temperature (25℃) or low temperature (4℃) for day. The changes in sensory evaluation score, salinity, umami taste, acidity, pH, and sodium ion contents in soup and in meat were analyzed during the storage period. The results showed that the sensory score of sodium-reduced duck soup exhibited a downward trend during storage at both temperatures, especially after 60 days of storage at 25℃. Salinity and umami taste were significantly increased along with a significant decrease in acidity. Additionally, pH was slightly decreased at first and remarkably increased later, which was similar to the change in acidity. Sodium ion content in soup had a downward trend, accompanied by a consequent increase in sodium ion content in meat. Under the experimental conditions in this study, the storage stability of the product at 4℃ was much better than at 25℃, it maintained good overall quality after storage for 90 days at 4℃ or 45 days at 25℃.