为探讨真空度和压力值对鸭肉腌制速率和肉质的影响，以常压腌制为对照，分别探讨了脉动真空、脉动加压、真空加压三种腌制方式对鸭肉腌制速率、pH值、蒸煮损失、剪切力和腌制液中蛋白含量的影响。结果表明：在腌制6 h后常压、脉动真空、脉动加压、真空加压的盐分含量分别为2.61%、3.01%、2.91%、3.21%。四种腌制方式下鸭肉pH值有所降低，但差异性不显著（p>0.05）。脉动真空、真空加压腌制比常压腌制的蒸煮损失低，而脉动加压的蒸煮损失却高于常压腌制。在腌制4 h后，常压、脉动真空、脉动加压、真空加压腌制后的鸭肉的剪切力是分别是1076 g、938 g、1093 g、908 g，其中脉动真空、真空加压腌制与常压腌制的剪切力差异显著（p＜0.05），脉动加压腌制与常压腌制的剪切力不显著（p>0.05）。三种腌制方式的腌制液中的蛋白含量均高于常压腌制（p＜0.05）。综合比较真空加压腌制在腌制速度和对肉质改善方面优于脉动真空和脉动加压腌制。

To investigate the effect of vacuum and pressure on curing rate and duck meat quality, this study evaluated the pulsed vacuum brining (PVB), pulsed pressure brining (PPB), vacuum and pressure combined brining (VPB) on the curing rate and the quality indexes of duck meat samples including pH, cooking loss, protein content and shear force, with atmospheric pressure brining (APB) as the control. Results showed that the salt content of the muscles after APB, PVB, PPB, and VPB treatment was 2.61%, 3.01%, 2.91%, 3.21% respectively. The pH-value showed a declining trend without significant difference between the four treatments (p>0.05). Compared with that of APB, PVB and VPB could reduce the cooking loss, while PPB increased the cooking loss. After curing for 4h, the shear force of the muscles treated by APB, PVB, PPB, and VPB was 1076g, 938g, 1093g, 908g respectively, and the shear force PVB and VPB treated muscles were significantly different from that of APB, (p<0.05), whereas there was no significant difference between PPB and APB brined muscles (p>0.05). Protein content of PVB, PPB and VPB treated muscles all greatly increased compared with that of APB (p<0.05). On the whole, with regard to the curing rate and duck meat quality, the VPB treatment had more advantages than PVB and PPB.

国家自然科学基金资助项目（31271891）；江苏省水产三新工程项目（J2012-4）；江苏省农业科技自主创新资金（CX(12)3082）