| 酱鸭强化高温风干成熟工艺优化 |
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| 引用本文： | 靳静静,章建浩,潘道东. 酱鸭强化高温风干成熟工艺优化[J]. 肉类研究, 2011, 0(9): 8-14 |
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| 作者姓名： | 靳静静 章建浩 潘道东 |
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| 作者单位： | 1. 南京农业大学食品科技学院,国家肉品质量与安全控制工程技术研究中心,教育部肉品加工与质量控制重点实验室,农业部农畜产品加工与质量控制重点开放实验室,江苏南京210095
2. 宁波大学生命科学与生物工程,浙江宁波,315211 |
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| 基金项目： | 国家公益性行业(农业)科研专项 |
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| 摘 要： | 以麻鸭为试验原料，通过酱腌风干成熟制作风干酱鸭，分析加工过程中脂肪氧合酶（lipoxygenase，LOX）酶活、硫代巴比妥酸（thiobarbiturie acid reactive substance，TBARS）反应底物值和过氧化值（peroxide value，POV），研究强化高温风干处理对酱鸭加工过程中脂质...
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| 关 键 词： | 酱鸭 强化高温成熟工艺 脂质氧化 感官品质 |
Intensified High-temperature Air Drying for Ripening of Sauced Duck and Its Effect on Lipid Oxidation and Sensory Quality |
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| JIN Jing-jing,ZHANG Jian-hao,PAN Dao-dong. Intensified High-temperature Air Drying for Ripening of Sauced Duck and Its Effect on Lipid Oxidation and Sensory Quality[J]. Meat Research, 2011, 0(9): 8-14 |
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| Authors: | JIN Jing-jing ZHANG Jian-hao PAN Dao-dong |
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| Affiliation: | 1. National Central of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Agriculture and Animal Processing and Quality Control, Ministry of Agriculture, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China ; 2. Faculty of Life Science and Biotechnology, Ningbo University, Ningbo 315211, China) |
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| Abstract: | In the present study, sheldrake meat was cured and air-dried to make sauced duck. During the process, lipoxygenase （LOX） activity and the lipid oxidation indicators thiobarbituric acid reactive substances （TBARS） and peroxidation value （POV） were analyzed to deal with the effect of intensified high-temperature air drying on lipid oxidation. Moreover, an L9（3^4） orthogonal array design involving curing salt amount and air-drying temperature and time was used to optimize the air drying of sauced duck. After high-temperature air drying （at 50 ℃ for 1 h）, LOX activity was increased by 51.32% in sauced duck when compared with the control. POV reached its maximum 0.20 g/100 g of fat after 20 h of air drying and the highest TBARS was observed after 40 h, which exhibited an increase of 25.00% and 12.50%. respectively. After the completion of air drying, the POV and TBARs of sauced duck were decreased by 15.38% and 14.29% in comparison with the control, respectively. The optimized air drying process of sauced duck involved wet curing with 9% salt, intensified high-temperature air drying at 50 ℃ for 1 h and air drying at 24-28-32℃ for 60 h. |
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| Keywords: | sauced duck intensified high-temperature air drying lipid oxidation sensory quality |
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