摘要
研究生产工艺中采用宰后成熟工序对盐水鸭品质的影响。采用/不采用成熟工序的2种生产工艺得到盐水鸭产品,分别测定质构、剪切力值、出品率,并进行产品的感官评定试验。结果发现宰后成熟使盐水鸭产品的硬度和弹性值变小,出品率提高;虽然成熟前后生鸭肉的剪切力值差异不显著,但盐水鸭肉剪切力值差异显著,肉质明显变嫩;采用成熟工序的产品感官评定结果也明显优于对照组。结果表明,传统加工工艺中加入成熟工序不会增加成本,也不会带来食品安全问题,但却可以明显提高出品率、改善产品质构和风味,也有利于实现盐水鸭的工厂化生产。
The purpose was to study the effect of applying postmortem aging process in the production technology of marinated duck on its quality. The texture profiles, shear force values and production rates of marinated ducks produced by 2 production technologies with and without aging process adopted were measured resp. and the sensory evaluation experiment was performed on the products. It was found in the results that postmortem aging reduced the hardness and elasticity values of marinated ducks and enhanced their production rates. Although, the shear force values of raw duck meat had no significant difference before and after aging, that of marinated duck meat had significant difference and their meat quality became tender obviously. The sensory evaluation results of products produced by aging process were obviously superior to that of control group. The results indicated that the addition of aging process into traditional processing technology would not increase cost or bring food safety problems, but could enhance production rate, improve the texture profile and flavor of product obviously and it was beneficial to realize the factory production of marinated duck.
出处
《畜牧与饲料科学》
2009年第4期82-84,共3页
Animal Husbandry and Feed Science
关键词
盐水鸭
肌肉成熟
出品率
品质特性
marinated duck
muscle aging
production rate
quality characteristics
