摘要
为研究油炸工艺对三穗血浆鸭品质的影响与油炸过程中鸭肉的感官评分、质构参数、色差值间的相关性,选取三穗鸭肉作为原材料,通过单因素与正交试验,以综合评分为指标,得到在油炸时间180s、油炸温度150℃、油料比1∶1的油炸工艺条件下鸭肉的综合评分最高为0.72,肉质酥软,色泽金黄,并且三穗鸭肉的感官评分与粘力呈负相关,与内聚性、L^*之间呈显著负相关,与第一循环硬度、第二循环硬度、胶着性、咀嚼性、a^*值和b^*值之间具有高度的正相关关系,R值均处于0.950水平之上,正相关系数大小排序为:第一循环硬度=咀嚼性(R=0.987)>第二循环硬度(R=0.985)>b^*=胶着性(R=0.982)>a^*(R=0.965)。
In order to study the effect of frying process on the quality of Sansui plasma duck and the correlation among sensory score,texture parameters and color difference of duck in the frying process,Sansui duck is selected as the raw material,the comprehensive score is as the index,the highest comprehensive score of duck is 0.72 under the frying process conditions of frying time of 180 s,frying temperature of 150℃and oil-material ratio of 1∶1 by single factor test and orthogonal test.The meat is soft and golden,and there’s a negative correlation between sensory score and stickiness of Sansui duck,and they are significantly negatively correlated with cohesion and L^* value,there’s a high positive correlation among the hardness of the first cycle,the hardness of the second cycle,adhesiveness,chewiness,a^* value and b^* value.The R values are all above 0.950 level,and the positive correlation coefficient is ranked as follows:the hardness of the first cycle=chewiness(R=0.987)>the hardness of the second cycle(R=0.985)>b^*=adhesiveness(R=0.982)>a^*(R=0.965).
作者
杨丽平
王修俊
田多
刘林新
于沛
冯廷萃
YANG Li-ping;WANG Xiu-jun;TIAN Duo;LIU Lin-xin;YU Pei;FENG Ting-cui(School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China;Key Laboratory of Fermentation Engineering and Biopharmacy in Guizhou Province,Guizhou University,Guiyang 550025,China;Mingcheng Food Factory in Zhenyuan County,Zhenyuan 557700,China)
出处
《中国调味品》
CAS
北大核心
2020年第5期130-134,146,共6页
China Condiment
基金
中央引导地方科技发展专项(黔科中引地[2018]4020号)
贵州省科技计划项目(黔科合支撑[2016]2537号)。
关键词
三穗血浆鸭
油炸工艺
综合评分
鸭肉品质
Sansui plasma duck
frying process
comprehensive score
duck quality
