肉类研究Issue(9)：8-14,7.
酱鸭强化高温风干成熟工艺优化
Intensified High-temperature Air Drying for Ripening of Sauced Duck and Its Effect on Lipid Oxidation and Sensory Quality
摘要
Abstract
In the present study, sheldrake meat was cured and air-dried to make sauced duck. During the process, lipoxygenase （LOX） activity and the lipid oxidation indicators thiobarbituric acid reactive substances （TBARS） and peroxidation value （POV） were analyzed to deal with the effect of intensified high-temperature air drying on lipid oxidation. Moreover, an L9（3^4） orthogonal array design involving curing salt amount and air-drying temperature and time was used to optimize the air drying of sauced duck. After high-temperature air drying （at 50 ℃ for 1 h）, LOX activity was increased by 51.32% in sauced duck when compared with the control. POV reached its maximum 0.20 g/100 g of fat after 20 h of air drying and the highest TBARS was observed after 40 h, which exhibited an increase of 25.00% and 12.50%. respectively. After the completion of air drying, the POV and TBARs of sauced duck were decreased by 15.38% and 14.29% in comparison with the control, respectively. The optimized air drying process of sauced duck involved wet curing with 9% salt, intensified high-temperature air drying at 50 ℃ for 1 h and air drying at 24-28-32℃ for 60 h.关键词
酱鸭/强化高温成熟工艺/脂质氧化/感官品质Key words
sauced duck/intensified high-temperature air drying/lipid oxidation/sensory quality分类
轻工纺织引用本文复制引用
靳静静,章建浩,潘道东..酱鸭强化高温风干成熟工艺优化[J].肉类研究,2011,(9):8-14,7.基金项目
国家公益性行业（农业）科研专项 （）
