食品与发酵工业2013，Vol.39Issue(2)：200-204,5.
滚揉腌制方式对鸭肉腌制品质的影响
Effect of different brining methods on the quality of duck
摘要
Abstract
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.关键词
酱鸭/真空腌制/间歇真空腌制/品质Key words
sauce duck/ vacuum brining/ pulsed vacuum brining/ meat quality引用本文复制引用
丁玉庭,胡煌,吕飞,刘璘..滚揉腌制方式对鸭肉腌制品质的影响[J].食品与发酵工业,2013,39(2):200-204,5.基金项目
国家"863"高技术研究发展计划资助项目(2012AA092301) （2012AA092301）
