摘要
热烈祝贺《肉类研究》入编北京大学《中文核心期刊要目总览》2014年版的核心期刊。此次评选工作由北京地区十几所高校图书馆、中国科学院文献情报中心、中国社会科学院图书馆、中国人民大学书报资料中心、
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） and b＊ 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.
作者
于林宏
孙京新
李鹏
冯婷
YU Linhong, SUN Jingxin, LI Peng, FENG Ting （College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China）
出处
《肉类研究》
北大核心
2016年第12期17-21,共5页
Meat Research
基金
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（2014BAD04811）
江苏省“双创计划”资助对象（双创博士类）项目
