食品与发酵工业 >

2025 , Vol. 51 >Issue 12: 100 - 105

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040315

研究报告

超声波辅助滚揉腌制对鸭腿肉品质的影响

  • 袁佳艺 ,
  • 蒋飞燕 ,
  • 郝晨铭 ,
  • 张青柱 ,
  • 郑炫凯 ,
  • 张万刚
展开
  • (南京农业大学 食品科技学院 食品科学与工程系,江苏 南京,210095)
第一作者:本科生 (张万刚教授为通信作者,E-mail:wangang.zhang@njau.edu.cn)

收稿日期: 2024-06-27

  修回日期: 2024-07-31

  网络出版日期: 2025-07-11

基金资助

国家自然科学基金项目(32372358)

收起

Effects of ultrasound-assisted tumbling marination on quality of duck legs meat

  • YUAN Jiayi ,
  • JIANG Feiyan ,
  • HAO Chenming ,
  • ZHANG Qingzhu ,
  • ZHENG Xuankai ,
  • ZHANG Wangang
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  • (College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)

Received date: 2024-06-27

  Revised date: 2024-07-31

  Online published: 2025-07-11

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摘要

针对酱卤鸭腿加工过程中存在的腌制液渗透效率低和产品品质差等问题,该研究在酱卤鸭腿的腌制环节应用超声波辅助滚揉技术,通过检测不同超声时间(0、5、10、15、20 min)处理后鸭腿肉的腌制吸收率、盐分含量、保水性、嫩度等指标,探究超声波辅助滚揉腌制对鸭腿肉腌制效率和品质特性的影响。结果表明,超声处理显著提高了鸭腿的腌制吸收率(P<0.05),其中20 min处理组达到11.08%,与未超声波处理组相比提升了4.25%,使腌制后鸭腿的中心盐分含量从1.90 g/100 g增加到2.42 g/100 g,同时显著影响了鸭腿肉的亮度值(L*)和黄度值(b*)(P<0.05)。此外,20 min超声波处理使鸭腿肉的蒸煮损失从25.94%降低至21.43%(P<0.05),显著降低了鸭腿肉的剪切力和硬度(P<0.05),同时降低了游离脂肪酸含量(P<0.05)。综上,超声波辅助滚揉腌制可作为提高鸭腿腌制效率并且改善鸭腿肉食用品质的一种潜在技术。

关键词： 超声波辅助滚揉; 酱卤鸭腿; 食用品质; 游离脂肪酸

本文引用格式

袁佳艺 , 蒋飞燕 , 郝晨铭 , 张青柱 , 郑炫凯 , 张万刚 . 超声波辅助滚揉腌制对鸭腿肉品质的影响[J]. 食品与发酵工业, 2025 , 51(12) : 100 -105 . DOI: 10.13995/j.cnki.11-1802/ts.040315

Abstract

Addressing the challenges of low brine penetration efficiency and poor product quality in the production of marinated duck legs, this study incorporated ultrasonic-assisted tumbling technology into the curing process to examine its impact on product quality.The effects of various ultrasonic treatment time (0, 5, 10, 15, and 20 min) on marinating absorption efficiency, salt content, water retention, and tenderness were investigated to elucidate the influence of ultrasonic-assisted tumbling curing on the marinating efficiency and quality characteristics of duck legs meat.The findings found that ultrasonic treatment significantly increased the marinating absorption rate of duck legs by 4.25% (P<0.05), with the 20 min treatment group reaching a level of 11.08%.The salt content after marination was significantly increased from 1.90 g/100 g to 2.42 g/100 g and the brightness (L*) and yellowness (b*) values of the duck legs were significantly affected (P<0.05).The 15 and 20 min treatments notably reduced the cooking loss of duck legs meat from 25.94% to 21.43%.(P<0.05).Ultrasonic treatment also significantly decreased shear force and hardness (P<0.05).Concurrently, the content of free fatty acids in the ultrasonic treatment groups was significantly lower than that of control group (P<0.05).In summary, ultrasonic-assisted tumbling marination can be used as a potential technology to increase the marinating efficiency and improve the edible quality of duck legs meat.

Key words： ultrasonic-assisted tumbling; marinated duck legs; edible quality; free fatty acids

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