乾州板鸭是湘西吉首地区的一种传统腌腊肉制品。为了解乾州板鸭加工过程中蛋白质的降解规律,文中采用SDS-PAGE电泳分析不同加工阶段鸭胸肉中蛋白质的降解情况,并使用扫描电子显微镜观察肌肉纤维的变化。结果发现:在乾州板鸭腌制第14天,全肌肉蛋白、肌浆蛋白和肌原纤维蛋白发生了明显的降解,而腌制第21天至风干第14天期间,肌肉蛋白质降解不明显。肌肉纤维在腌制第14天时排列较紧密,而当风干至第7天时,结构变得松散,肌纤维数量减少,出现断裂的肌纤维,至风干第14 d时,肌纤维间的孔隙较大,肌纤维数量进一步减少。

Qianzhou dry-salted duck is a traditional cure meat product.To investigate the degradation law of the proteins of the duck during processing,we used SDS-PAGE to analyze the degradation of the duck breast at different processing phases.The change of muscle fiber was investigated by scanning electronic microscopy.The results showed degradation was very obvious in whole muscle proteins,sarcoplasmic proteins and myofibrillar protein on day 14.During the period of 21 th day of curing to 14 th day of air-drying,the degradation of proteins was not obvious.Tight muscle fibers could be observed at 14 th day of curing.But it became loose with the muscle fibers reducing and fractured after the 7th day of air-drying.When the duck was air-dried for 14 days,the interspace among the muscle fibers were getting bigger,so the amount of muscle fibers reduces.The investigation provides scientific guidance of modification to the process of traditional Qianzhou dry-salted duck production.