热风干燥温度对重组鸭肉粒水分分布及品质特性的影响
|
摘要
为探究干燥温度对重组鸭肉粒品质特性的影响,以冷冻鸭肉为原料,采用低场核磁共振技术(LF-NMR)对不同热风干燥温度烘烤后的重组鸭肉粒水分分布进行分析,并研究了不同干燥温度对重组鸭肉粒感官品质、色泽、TBARS、质构及微观结构的影响。结果表明,随着干燥温度的升高,重组鸭肉粒到达干燥终点的时间明显缩短,其自由水含量下降,不易流动水和结合水含量逐渐上升;重组鸭肉粒内聚性、L~*值、a~*值和b~*值逐渐上升,而TBARS、硬度和咀嚼性值均呈先增大后减小的趋势,当干燥温度为60℃时,TBARS、硬度和咀嚼性值最大。扫描电子显微镜结果显示,随着干燥温度的升高,重组鸭肉粒三维网络结构越来越致密。感官评价结果表明,当干燥温度为60℃时,重组鸭肉粒整体可接受度最高。综合各项品质指标,确定重组鸭肉粒的最佳干燥温度为60℃。本研究结果为重组鸭肉粒的加工生产提供了一定的理论依据。
The study aimed to investigate the effect of drying temperature on quality characteristics of restructured duck meat granules. The low-field nuclear magnetic resonance(LF-NMR) method was used to analyze the water distribution of restructured duck meat granules after hot air drying at different temperatures, and the quality characteristics, such as sensory evaluation, color, TBARS, texture properties and microstructures were examined and compared. The results showed that with the increase of drying temperature, the time for the restructured duck meat granules to reach the drying end was shortened; the proportion of immobilized water and bound water gradually increased, while free water decreased; the cohesiveness and L~*, a~* and b~* values gradually increased; the TBARS value, hardness and chewiness all showed a tendency of increasing at first and then decreasing, with a maximum at 60℃. In addition, scanning electron microscopic results showed that a more compact structure of the restructured duck meat granules was formed with the increase of drying temperature. Sensory evaluation of the product showed that the overall acceptability of the product was highest when the drying temperature was 60℃. Overall, the optimum drying temperature of the restructured duck meat granules was determined to be 60℃. The results could provide a theoretical basis for the process of restructured duck meat granules.
The study aimed to investigate the effect of drying temperature on quality characteristics of restructured duck meat granules. The low-field nuclear magnetic resonance(LF-NMR) method was used to analyze the water distribution of restructured duck meat granules after hot air drying at different temperatures, and the quality characteristics, such as sensory evaluation, color, TBARS, texture properties and microstructures were examined and compared. The results showed that with the increase of drying temperature, the time for the restructured duck meat granules to reach the drying end was shortened; the proportion of immobilized water and bound water gradually increased, while free water decreased; the cohesiveness and L~*, a~* and b~* values gradually increased; the TBARS value, hardness and chewiness all showed a tendency of increasing at first and then decreasing, with a maximum at 60℃. In addition, scanning electron microscopic results showed that a more compact structure of the restructured duck meat granules was formed with the increase of drying temperature. Sensory evaluation of the product showed that the overall acceptability of the product was highest when the drying temperature was 60℃. Overall, the optimum drying temperature of the restructured duck meat granules was determined to be 60℃. The results could provide a theoretical basis for the process of restructured duck meat granules.
引文
[1] 李新,汪兰,吴文锦,鉏晓艳,耿胜荣,廖涛,熊光权.超高压对熟制鸭肉理化性质的影响[J].肉类研究,2016,30(9):13-16
[2] 郑和洋,潘道东,孙杨赢,曹锦轩,曾小群.日龄对麻鸭肌内脂肪、肉质及挥发性风味的影响[J].食品工业科技,2015,36(17):300-304
[3] 孙卓.即食半干鸭肉粒的研制[D].南宁:广西大学,2013
[4] 于洪剑,白爱枝,杨晓炜,李瑞云.马铃薯干燥方法的研究进展[J].核农学报,2017,31(4):743-748
[5] 刘建华,季金箭,张建友,丁玉庭.3种不同脱水方式处理对金枪鱼碎肉挤压产物品质的影响比较[J].核农学报,2016,30(4):741-747
[6] Sette P,Salvatori D,Schebor C.Physical and mechanical properties of raspberries subjected to osmotic dehydration and further dehydration by air- and freeze-drying[J].Food & Bioproducts Processing,2016,100:156-171
[7] 徐建国,张森旺,徐刚,顾震,李华栋.莲子薄层热风干燥特性与水分变化规律[J].农业工程学报,2016,32(13):303-309
[8] 曾晓房,白卫东,黄桂颖,赵润兰.热风干燥工艺对广式腊肠质构的影响[J].现代食品科技,2010,26(10):1052-1056
[9] 赵品.酒糟鱼半干制品加工工艺及品质研究[D].上海:上海海洋大学,2016
[10] 国家卫生和计划生育委员会.GB 5009.3-2016食品安全国家标准食品中水分的测定[S].北京:中国标准出版社,2010
[11] 杨文鸽,张问,王小飞,徐大伦,楼乔明,张进杰,严小军.用低场核磁共振研究盐溶液漂洗对带鱼鱼糜凝胶品质的影响[J].农业工程学报,2016,34(7):263-269
[12] 程珂萌,周昌瑜,潘道东,曹锦轩,曾小群,孙杨赢,吴振.低温风干型酱鸭加工过程中脂质氧化特性[J].食品科学,2018,39(12):219-225
[13] 唐霄,郑兰亭,孙杨赢,潘道东,曹锦轩,熊金波,沈铭聪.盐水鹅与酱鹅营养成分及主体风味物质的解析[J].食品科学,2018,39(24):225-230
[14] 刘兵,夏秀芳,孔保华,孙方达,韩齐,李龙祥.猪血制备的纤维蛋白原黏结剂对重组牛肉品质的影响[J].食品科学,2017,38(13):125-130
[15] Qiao Y,Huang J,Chen Y,Chen H,Zhao L,Huang M,Zhou G.Meat quality,fatty acid composition and sensory evaluation of Cherry Valley,spent layer and crossbred ducks[J].Animal Science Journal,2016,88(1):156-165
[16] Li M,Wang H,Zhao G,Qiao M,Li M,Sun L,Gao X,Zhang J.Determining the drying degree and quality of chicken jerky by LF-NMR[J].Journal of Food Engineering,2014,139:43-49
[17] 马天兰,王松磊,贺晓光,陈亚斌,何建国.低场NMR对羊肉贮藏过程中pH值和TVB-N的预测及验证[J].核农学报,2017,31(6):1110-1118
[18] Huang Y,Gan Y,Li F,Yan C,Li H,Feng Q.Effects of high pressure in combination with thermal treatment on lipid hydrolysis and oxidation in pork[J].LWT-Food Science and Technology,2015,63(1):136-143
[19] 高媛.风干牦牛肉品质形成规律与工艺改进技术研究[D].北京:中国农业科学院,2013
[20] 杨慧娟,韩敏义,邹玉峰,徐幸莲,周光宏.低场核磁共振研究高压处理对乳化肠特性的影响[J].食品科学,2014,35(17):53-57
[21] 李鹏,王红提,孙京新,冯婷.超声辅助变压滚揉对鸡肉蛋白质结构及含水量的影响[J].农业工程学报,2017,33(16):308-314
[22] Carneiro C D S,Mársico E T,Conte-Júnior C A,Mano S B,Augusto C J C,Jesus E F O.Low-field nuclear magnetic resonance (LF NMR 1 H) to assess the mobility of water during storage of salted fish (Sardinella brasiliensis )[J].Journal of Food Engineering,2016,169:321-325
[23] Wang S,Xiang W,Fan H,Xie J,Qian Y F.Study on the mobility of water and its correlation with the spoilage process of salmon (Salmo solar) stored at 0 and 4℃ by low-field nuclear magnetic resonance (LF NMR1H)[J].Journal of Food Science & Technology,2018,55(1):173-182
[24] 饶伟丽.风干肉热风干过程中水分迁移机制研究[D].北京:中国农业科学院,2017
[25] Contini C,álvarez R,O’Sullivan M,Dowling D P.Effect of an active packaging with citrus extract on lipid oxidation and sensory quality of cooked turkey meat[J].Meat Science,2014,96(3):1171-1176
[26] 王永丽,章建浩,靳国锋,张杨萍,李锋.风干成熟工艺对风鸭脂质分解氧化影响的研究[J].食品科学,2009,30(14):81-86
[27] Harel S,Kanner J.Hydrogen peroxide generation in ground muscle tissues[J].Journal of Agricultural & Food Chemistry,1985,33(6):629-636
[28] Yun J,Shahidi F,Rubin L J,Diosady L L.Oxidative stability and flavour acceptability of nitrite-free meat-curing systems[J].Canadian Institute of Food Science & Technology Journal,1987,20(4):246-251
[29] Ventanas S,Estévez M,Delgado C L,Ruiz J.Phospholipid oxidation,non-enzymatic browning development and volatile compounds generation in model systems containing liposomes from porcine Longissimus dorsi,and selected amino acids[J].European Food Research & Technology,2007,225(5/6):665-675
[30] Harkouss R,Astruc T,Lebert A,Gatellier P,Loison O,Safa H,Portanguen S,Parafita E,Mirade P S.Quantitative study of the relationships among proteolysis,lipid oxidation,structure and texture throughout the dry-cured ham process[J].Food Chemistry,2015,166(11):522-530
[31] Jiang N,Xu B,Zhao L,Huang M,Zhou G.Effects of high-temperature-short time (HTST) drying process on proteolysis,lipid oxidation and sensory attributes of Chinese dry-cured chicken[J].CyTA - Journal of Food,2016,14:1-9
[32] 饶伟丽,王振宇,辛建增,李桂霞,张德权.热风干温度对风干肉品质和加工能耗的影响[J].肉类研究,2017,31(1):13-18
[33] 谢小雷,李侠,张春晖,王金枝,贾伟.不同干燥方式对牛肉干物性特性的影响[J].农业工程学报,2015,31(s1):346-354,380
[34] Wattanachant W,Wongwiwat P.Color characteristics and Maillard reactions of chicken meat jerky with different sweeteners during storage[J].Agricultural Technology and Biological Sciences,2016,13(3):141-155
[35] 明建,李洪军.不同酶嫩化处理对牛肉物性的影响[J].食品科学,2008,29(12):156-159
[36] 张凡伟,张小燕,李少萍,李昕劼,韩亚芬,曹有福.干燥方式对刺参品质的影响[J].食品与机械,2018,34(1):209-212
[2] 郑和洋,潘道东,孙杨赢,曹锦轩,曾小群.日龄对麻鸭肌内脂肪、肉质及挥发性风味的影响[J].食品工业科技,2015,36(17):300-304
[3] 孙卓.即食半干鸭肉粒的研制[D].南宁:广西大学,2013
[4] 于洪剑,白爱枝,杨晓炜,李瑞云.马铃薯干燥方法的研究进展[J].核农学报,2017,31(4):743-748
[5] 刘建华,季金箭,张建友,丁玉庭.3种不同脱水方式处理对金枪鱼碎肉挤压产物品质的影响比较[J].核农学报,2016,30(4):741-747
[6] Sette P,Salvatori D,Schebor C.Physical and mechanical properties of raspberries subjected to osmotic dehydration and further dehydration by air- and freeze-drying[J].Food & Bioproducts Processing,2016,100:156-171
[7] 徐建国,张森旺,徐刚,顾震,李华栋.莲子薄层热风干燥特性与水分变化规律[J].农业工程学报,2016,32(13):303-309
[8] 曾晓房,白卫东,黄桂颖,赵润兰.热风干燥工艺对广式腊肠质构的影响[J].现代食品科技,2010,26(10):1052-1056
[9] 赵品.酒糟鱼半干制品加工工艺及品质研究[D].上海:上海海洋大学,2016
[10] 国家卫生和计划生育委员会.GB 5009.3-2016食品安全国家标准食品中水分的测定[S].北京:中国标准出版社,2010
[11] 杨文鸽,张问,王小飞,徐大伦,楼乔明,张进杰,严小军.用低场核磁共振研究盐溶液漂洗对带鱼鱼糜凝胶品质的影响[J].农业工程学报,2016,34(7):263-269
[12] 程珂萌,周昌瑜,潘道东,曹锦轩,曾小群,孙杨赢,吴振.低温风干型酱鸭加工过程中脂质氧化特性[J].食品科学,2018,39(12):219-225
[13] 唐霄,郑兰亭,孙杨赢,潘道东,曹锦轩,熊金波,沈铭聪.盐水鹅与酱鹅营养成分及主体风味物质的解析[J].食品科学,2018,39(24):225-230
[14] 刘兵,夏秀芳,孔保华,孙方达,韩齐,李龙祥.猪血制备的纤维蛋白原黏结剂对重组牛肉品质的影响[J].食品科学,2017,38(13):125-130
[15] Qiao Y,Huang J,Chen Y,Chen H,Zhao L,Huang M,Zhou G.Meat quality,fatty acid composition and sensory evaluation of Cherry Valley,spent layer and crossbred ducks[J].Animal Science Journal,2016,88(1):156-165
[16] Li M,Wang H,Zhao G,Qiao M,Li M,Sun L,Gao X,Zhang J.Determining the drying degree and quality of chicken jerky by LF-NMR[J].Journal of Food Engineering,2014,139:43-49
[17] 马天兰,王松磊,贺晓光,陈亚斌,何建国.低场NMR对羊肉贮藏过程中pH值和TVB-N的预测及验证[J].核农学报,2017,31(6):1110-1118
[18] Huang Y,Gan Y,Li F,Yan C,Li H,Feng Q.Effects of high pressure in combination with thermal treatment on lipid hydrolysis and oxidation in pork[J].LWT-Food Science and Technology,2015,63(1):136-143
[19] 高媛.风干牦牛肉品质形成规律与工艺改进技术研究[D].北京:中国农业科学院,2013
[20] 杨慧娟,韩敏义,邹玉峰,徐幸莲,周光宏.低场核磁共振研究高压处理对乳化肠特性的影响[J].食品科学,2014,35(17):53-57
[21] 李鹏,王红提,孙京新,冯婷.超声辅助变压滚揉对鸡肉蛋白质结构及含水量的影响[J].农业工程学报,2017,33(16):308-314
[22] Carneiro C D S,Mársico E T,Conte-Júnior C A,Mano S B,Augusto C J C,Jesus E F O.Low-field nuclear magnetic resonance (LF NMR 1 H) to assess the mobility of water during storage of salted fish (Sardinella brasiliensis )[J].Journal of Food Engineering,2016,169:321-325
[23] Wang S,Xiang W,Fan H,Xie J,Qian Y F.Study on the mobility of water and its correlation with the spoilage process of salmon (Salmo solar) stored at 0 and 4℃ by low-field nuclear magnetic resonance (LF NMR1H)[J].Journal of Food Science & Technology,2018,55(1):173-182
[24] 饶伟丽.风干肉热风干过程中水分迁移机制研究[D].北京:中国农业科学院,2017
[25] Contini C,álvarez R,O’Sullivan M,Dowling D P.Effect of an active packaging with citrus extract on lipid oxidation and sensory quality of cooked turkey meat[J].Meat Science,2014,96(3):1171-1176
[26] 王永丽,章建浩,靳国锋,张杨萍,李锋.风干成熟工艺对风鸭脂质分解氧化影响的研究[J].食品科学,2009,30(14):81-86
[27] Harel S,Kanner J.Hydrogen peroxide generation in ground muscle tissues[J].Journal of Agricultural & Food Chemistry,1985,33(6):629-636
[28] Yun J,Shahidi F,Rubin L J,Diosady L L.Oxidative stability and flavour acceptability of nitrite-free meat-curing systems[J].Canadian Institute of Food Science & Technology Journal,1987,20(4):246-251
[29] Ventanas S,Estévez M,Delgado C L,Ruiz J.Phospholipid oxidation,non-enzymatic browning development and volatile compounds generation in model systems containing liposomes from porcine Longissimus dorsi,and selected amino acids[J].European Food Research & Technology,2007,225(5/6):665-675
[30] Harkouss R,Astruc T,Lebert A,Gatellier P,Loison O,Safa H,Portanguen S,Parafita E,Mirade P S.Quantitative study of the relationships among proteolysis,lipid oxidation,structure and texture throughout the dry-cured ham process[J].Food Chemistry,2015,166(11):522-530
[31] Jiang N,Xu B,Zhao L,Huang M,Zhou G.Effects of high-temperature-short time (HTST) drying process on proteolysis,lipid oxidation and sensory attributes of Chinese dry-cured chicken[J].CyTA - Journal of Food,2016,14:1-9
[32] 饶伟丽,王振宇,辛建增,李桂霞,张德权.热风干温度对风干肉品质和加工能耗的影响[J].肉类研究,2017,31(1):13-18
[33] 谢小雷,李侠,张春晖,王金枝,贾伟.不同干燥方式对牛肉干物性特性的影响[J].农业工程学报,2015,31(s1):346-354,380
[34] Wattanachant W,Wongwiwat P.Color characteristics and Maillard reactions of chicken meat jerky with different sweeteners during storage[J].Agricultural Technology and Biological Sciences,2016,13(3):141-155
[35] 明建,李洪军.不同酶嫩化处理对牛肉物性的影响[J].食品科学,2008,29(12):156-159
[36] 张凡伟,张小燕,李少萍,李昕劼,韩亚芬,曹有福.干燥方式对刺参品质的影响[J].食品与机械,2018,34(1):209-212