鸭肉在盐腌过程中嫩度和超微结构变化的研究

Changes of Ultra-Structure and Tenderness of Duck Meat Under Curing Treatment

摘要:

通过对鸭肉盐腌处理过程中嫩度及相关指标变化的研究，阐明了在此过程中嫩度变化的机制。取新鲜的番鸭腿肉，分别在20 g/L、40 g/L、60 g/L和80 g/L NaCl溶液中进行腌制，测定剪切力值、结缔组织热变性温度，并在透射电镜下观察肌原纤维的结构的变化。试验结果表明，随着盐浓度的增加，剪切力值呈现出降低的趋势，热变性点的数量减少，并且变性的温度发生了变化。超微结构观察表明，新鲜鸭肉在用NaCl溶液进行腌制，将对肌原纤维的崩解起到促进作用，肌节长度变化不大，其中20~40 g/L NaCl溶液的作用尤为明显，在此浓度下有助于改善鸭肉的嫩度。

Abstract:

The effect of curing treatment on duck meat tenderness was investigated. Fresh duch meat samples were cured in 20, 40, 60 and 80 g/L NaCl solution, respectively, for further analysis. The results of DSC thermograms of tissue showed that the shear values and the maximum temperatures of thermal denaturation were decreased with increasing NaCl concentration. Cured with NaCl solution enhanced the structural damage to the myofibrils, especially with the NaCl concentration of 20~40 g/L.