食品与发酵工业 >

2025 , Vol. 51 >Issue 2: 234 - 241

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038706

研究报告

低频超声辅助静态腌制对鸭肉水分分布及品质特性的影响

  • 王引兰 ,
  • 王恒鹏 ,
  • 孟祥忍
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  • 1(江苏旅游职业学院 烹饪科技学院,江苏 扬州,225000)
    2(扬州大学 旅游烹饪学院,江苏 扬州,225127)
    3(扬州大学中餐繁荣基地,江苏 扬州,225009)
第一作者:硕士,助理讲师(孟祥忍教授为通信作者,E-mail:xrmeng@yzu.edu.cn)

收稿日期: 2024-01-25

  修回日期: 2024-03-13

  网络出版日期: 2025-02-14

基金资助

烹饪科学四川省高等学校重点实验室2022年度资助项目(PRKX2022Z15);中国营养学会百胜餐饮健康基金项目(CNS-YUM2020A17)

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Effect of low-frequency ultrasound-assisted static curing on water distribution and quality characteristics of duck meat

  • WANG Yinlan ,
  • WANG Hengpeng ,
  • MENG Xiangren
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  • 1(Culinary Science and Technology Department, Jiangsu College of Tourism, Yangzhou 225000, China)
    2(College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China)
    3(Chinese Cuisine Promotion and Research Base, Yangzhou University, Yangzhou 225009, China)

Received date: 2024-01-25

  Revised date: 2024-03-13

  Online published: 2025-02-14

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摘要

为明确不同超声波辅助腌制工艺对鸭肉水分分布及品质特性的影响,该研究通过固定超声频率28 kHz,改变超声波功率(40、120 W)和超声时间(10、20、30 min)来辅助腌制鸭胸肉,并分析其色泽、保水性能、质构特性、水分迁移规律、微观结构、蛋白质氧化、滋味特征和感官品质的变化。结果表明,适当强度的超声波处理有利于改善腌制鸭胸肉的色泽和质地,并提升其保水能力,其中经120 W超声辅助腌制10 min的鸭肉色差值(ΔE)最高(6.46),其蒸煮损失率(17.6%)和离心损失率(15.7%)均为较低值,而硬度和弹性较传统静态腌制组分别降低和升高约42%和39%,并获得最高的感官得分。此外,低场核磁共振结果进一步证实超声辅助腌制(40 W超声10~30 min、120 W超声10 min)提高了鸭肉中不易流动水含量,并降低了自由水含量,但将120 W超声的处理时间增加至20~30 min会导致肌纤维严重收缩,自由水占比增加,并更易诱导蛋白质氧化,降低其食用品质。电子舌结果显示适当强度超声辅助腌制(40 W超声30 min、120 W超声10 min)的鸭肉样品具有相似的滋味特征。综上所述,低频超声处理(28 kHz,120 W,10 min)可较好地提升腌制鸭胸肉的理化品质与感官特性。

关键词： 低频超声; 静态腌制; 鸭胸肉; 水分分布; 微观结构; 品质特性

本文引用格式

王引兰 , 王恒鹏 , 孟祥忍 . 低频超声辅助静态腌制对鸭肉水分分布及品质特性的影响[J]. 食品与发酵工业, 2025 , 51(2) : 234 -241 . DOI: 10.13995/j.cnki.11-1802/ts.038706

Abstract

The present study aimed to investigate the effects of ultrasonic-assisted curing on the water distribution and quality characteristics of duck meat.The curing process for duck breast meat included fixing the ultrasonic frequency at 28 kHz, with variations in both ultrasonic power (40 W and 120 W) and ultrasonic duration (10, 20, and 30 min).The changes in color, water migration behavior, texture properties, water distribution, microstructure, protein oxidation, taste characteristics, and sensory quality were analysed.Results indicated that ultrasonic treatment with appropriate intensity was beneficial in improving the color and texture of cured duck breast, as well as enhancing its water retention capacity.Among them, the color difference value (ΔE) of cured duck meat treated with 120 W ultrasound for 10 min was the highest (6.46), and the cooking loss (17.6%) and centrifugal loss rates (15.7%) were lower, while the hardness and elasticity decreased and increased by about 42% and 39%, respectively, compared to the traditional static curing group.This ultrasound treatment resulted in the highest sensory score.Moreover, the low-field nuclear magnetic resonance results further confirmed that ultrasonic-assisted curing (40 W ultrasonic treatment for 10-30 min, 120 W ultrasonic treatment for 10 min) increased the content of immobile water in duck meat and decreased the content of free water.However, further increasing the treatment time of 120 W ultrasonic to 20-30 min would cause severe muscle fiber contraction and increase the proportion of free water, which is more likely to induce protein oxidation and reduce the edible quality of duck meat.The results of the electronic tongue also showed that the duck meat samples with appropriate intensity ultrasonic curing (40 W ultrasonic treatment for 30 min and 120 W ultrasonic treatment for 10 min) had similar taste characteristics.In conclusion, the physicochemical quality and sensory characteristics of cured duck breast meat can be improved through low-frequency ultrasonic treatment (28 kHz, 120 W, 10 min).

Key words： low-frequency ultrasound; static curing; duck breast meat; water distribution; microstructure; quality characteristic

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