腌制方式对鸭肉腌制速率及品质的影响

为缩短腌制时间、降低生产成本、提高产品品质、指导鸭肉快速腌制,以鸭胸肉为研究对象,考察常压腌制(对照组)、真空滚揉腌制和静态变压腌制方式对鸭肉腌制速率及品质的影响。结果表明:真空滚揉腌制对比静态变压腌制和常压腌制显著(P<0.05)增加了腌制速率,静态变压腌制与常压腌制差异不明显。真空滚揉腌制2 h亮度值(L^*)显著升高(P<0.05),红度值(a^*)和黄度值(b^*)显著降低(P<0.05),肉块色泽得到改善;剪切力显著降低(P<0.05),硬度显著降低(P<0.05),提高肉块嫩度;但此时蒸煮损失显著(P<0.05)高于其他2种腌制方式。静态变压腌制4 h咀嚼性、内聚性、回复性最低,其他品质与常压6 h无显著差异(P>0.05)。低场核磁共振结果显示,腌制8 h真空滚揉腌制不易流动水横向弛豫时间显著减小(P<0.05),静态变压腌制与常压腌制差异不显著(P>0.05)。在同一腌制方式中真空滚揉腌制不易流动水峰面积百分比最大在2 h处,静态变压腌制4 h最大,常压腌制6 h最大。综上,最佳腌制方式时间为真空滚揉腌制小于2 h、静态变压腌制4 h、常压腌制6 h。真空滚揉腌制在适当腌制时长内可有效改善肉质嫩度,缩短腌制时间,降低生产成本。

Effects of Different Curing Methods on the Curing Rate and Quality of Duck Meat

In order to shorten the curing time,reduce the production cost,improve the product quality and guide rapid curing of duck meat,we examined the effects of normal pressure curing(control group),vacuum tumbling curing and variable pressure static curing on the curing rate and quality of duck meat.The results showed that vacuum tumbling curing significantly increased the curing rate(P<0.05)as compared to two other curing methods,which did not significantly differ from each other.After vacuum tumbling curing for 2 h,brightness(L^*)significantly increased(P<0.05),and redness(a^*)and yellowness(b^*)significantly decreased(P<0.05),suggesting improved color.Shear force and hardness were significantly reduced(P<0.05),and meat tenderness was improved.However,at this time,vacuum tumbling curing resulted in a significantly higher cooking loss(P<0.05)than did the other curing methods.Variable pressure static curing for 4 h gave the lowest chewiness,cohesiveness and resilience,and there was no significant difference in other quality attributes as compared with normal pressure curing for 6 h(P>0.05).Low field nuclear magnetic resonance(NMR)results showed that curing for 8 h with vacuum tumbling significantly reduced the transverse relaxation time of immobile water(P<0.05),and the difference between variable pressure static curing and atmospheric pressure curing was not significant(P>0.05).The maximum peak area percentage of immobile water occurred after 2 h for vacuum tumbling curing,6 h for variable pressure static curing,and 6 h for normal pressure curing.To sum up,the best curing time was less than 2 h for vacuum tumbling curing,4 h for variable pressure static curing and 6 h for normal pressure curing.Vacuum tumbling curing for an appropriate period of time could effectively improve the meat tenderness,shorten the curing time and reduce the production cost.