肉类研究2016，Vol.30Issue(9)：13-16,4.DOI:10.15922/j.cnki.rlyj.2016.09.003
超高压对熟制鸭肉理化性质的影响
Influence of Ultra-High Pressure Processing on Physicochemical Properties of Cooked Duck Meat
摘要
Abstract
The influence of ultra-high pressure (UHP) processing on physicochemical properties (color, texture and thiobarbituric acid (TBA) value) of cooked duck meat was studied under varying conditions of pressure level, holding time, and water temperature. Results showed that L*value increased, while a*value decreased with increasing either pressure and holding time;however, b*value had no obvious change. In addition, it was observed that the color did not change with water temperature. Increasing pressure, holding time and water temperature resulted in increased hardness, viscosity and chewiness of cooked duck meat, but did not significantly affect elasticity. Higher pressure (>400 MPa) and water temperature (>40℃) accelerated lipid oxidation, resulting in significantly increased TBA value.关键词
熟制鸭肉/超高压/理化性质Key words
cooked duck meat/ultra-high pressure (UHP)/physicochemical properties分类
轻工纺织引用本文复制引用
李新,汪兰,吴文锦,鉏晓艳,耿胜荣,廖涛,熊光权..超高压对熟制鸭肉理化性质的影响[J].肉类研究,2016,30(9):13-16,4.基金项目
湖北省自然科学基金面上项目（2014CFB328）；湖北省农业科学院青年基金项目 （）
