肉类研究2016，Vol.30Issue(12)：17-21,5.DOI:10.15922/j.cnki.rlyj.2016.12.004
超声波辅助变压滚揉工艺对鸭肉食用品质的影响
Effects of Ultrasound-Aided Pressure Swing Tumbling on the Eating Quality of Duck
摘要
Abstract
Effects of ultrasound-aided pressure swing tumbling on the eating quality of duck were studied in this investigation. After the removal of tendons, frozen duck breast ((100± 1) g, 5 cm× 5 cm× 4 cm) were divided into two groups at random for vacuum tumbling (VT) or ultrasound-aided pressure swing tumbling (PST). After tumbling, the meat color, shear force, salt-absorbing capacity and cooking loss were determined. The results showed that there were significant differences between PST and VT in the eating quality of duck. Compared with the VT group,L* value of the PST group increased significantly (P< 0.05),a* value decreased significantly (P< 0.05) andb* value increased significantly (P< 0.05). Cooking loss and shear force value of the PST group decreased significantly (P< 0.05). Salt-absorbing capacity increased significantly (P< 0.05) reaching 35.91% after 100 min treatment. In addition, a significant decrease in hardness (P< 0.05), and a significant increase in springiness and cohesiveness were observed (P< 0.05). Therefore, PST is superior to the traditional VT method in improving the eating quality of duck.关键词
鸭肉/超声波辅助变压滚揉/真空滚揉/食用品质Key words
duck/ultrasound-aided pressure swing tumbling (PST)/vacuum tumbling (VT)/eating quality分类
轻工纺织引用本文复制引用
于林宏,孙京新,李鹏,冯婷..超声波辅助变压滚揉工艺对鸭肉食用品质的影响[J].肉类研究,2016,30(12):17-21,5.基金项目
山东省现代农业产业技术体系家禽创新团队资助项目（SDAIT-11-11）；北方特色酱卤熏菜肴加工关键技术及产业化（2014BAD04B11）；江苏省“双创计划”资助对象（双创博士类）项目 （）
