中国食品学报2013，Vol.13Issue(6)：167-174,8.
不同日龄及宰后成熟对樱桃谷鸭嫩度的影响
Effect of Different Ages and Postmortem Aging on Tenderness of Cherry Valley Ducks Breast
摘要
Abstract
This research focused on the changes of tenderness of different ages cherry valley duck meat during postmortem aging.The effects of drip loss,cooking loss,shear force value,pH and calpain activity of duck breast meat were examined,and the degradation of Troponin-T and Desmin,which were heavily correlated with the tenderness of the protein,were also determined in the study.The result showed feed-day had a significant effect on the tenderness of duck meat (P＜0.05),and the shear force value was positively correlated with postmortem time.pH and the shear force value of ducks muscle were positively correlation with postmortem time (P＜0.05),while the cooking loss had a negative correlation with the shear force.The calpain activity were extremely significant (P＜0.01) affected by shear force in the experiment.Meanwhile,the difference of the shear-force change was significant among the three day-age groups(P＜0.01).关键词
樱桃谷鸭/不同日龄/宰后成熟/嫩度Key words
Cherry Valley Ducks / different ages / postmortem aging/ tenderness引用本文复制引用
邓方,潘道东,曹锦轩,张小涛..不同日龄及宰后成熟对樱桃谷鸭嫩度的影响[J].中国食品学报,2013,13(6):167-174,8.基金项目
国家水禽产业技术体系基金项目(CARS-43-17) （CARS-43-17）
国家自然科学基金项目(31101209) （31101209）
浙江省重大攻关项目(2012C12016-1) （2012C12016-1）
宁波市攻关项目(2011C10021) （2011C10021）
