NH_4HCO_3和NaHCO_3处理对膨化鸭胸肉品质的影响
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摘要
以鸭胸肉为材料,研究不同浓度NH_4HCO_3和Na HCO_3浸泡处理,真空微波干燥后所得膨化鸭胸肉p H、体积收缩率、质构和感官等品质的变化。结果表明:相同浓度Na HCO_3浸泡的鸭胸肉膨化后收缩率较NH_4HCO_3浸泡后低;Na HCO_3浓度为2%时,膨化后鸭胸肉p H为8.71,口感上已出现碱味;4%NH_4HCO_3溶液浸泡鸭胸肉膨化后p H为6.52,收缩率为43.7%,感管评分高。因此4%的NH4HCO_3浸泡处理后的膨化鸭胸肉具有较好的品质。
In order to investigate the effect of NH_4HCO_3 and Na HCO_3 on the quality of duck breast,the duck breast was selected as material to study different concentrations of NH_4HCO_3 and Na HCO_3 marination followed by vacuum microwave processing on p H,rate of volume shrinkage,texture and sensory of puffing duck breast. The results showed that the rate of volume shrinkage of puffing duck breast after Na HCO_3 marination was lower than that treated with NH_4HCO_3 at the same concentration.When the duck breast was immersed with 2% Na HCO_3,the puffing duck had alkaline taste and p H was 8.71.However,when the duck breast was treated with 4% NH_4HCO_3,the p H of puffing duck was 6.52,the volume shrinkage was 43.7% and it had a higher sensory score.Therefore in view of the quality of the puffing ducks,4% NH_4HCO_3 could be applied as a better marination solution.
In order to investigate the effect of NH_4HCO_3 and Na HCO_3 on the quality of duck breast,the duck breast was selected as material to study different concentrations of NH_4HCO_3 and Na HCO_3 marination followed by vacuum microwave processing on p H,rate of volume shrinkage,texture and sensory of puffing duck breast. The results showed that the rate of volume shrinkage of puffing duck breast after Na HCO_3 marination was lower than that treated with NH_4HCO_3 at the same concentration.When the duck breast was immersed with 2% Na HCO_3,the puffing duck had alkaline taste and p H was 8.71.However,when the duck breast was treated with 4% NH_4HCO_3,the p H of puffing duck was 6.52,the volume shrinkage was 43.7% and it had a higher sensory score.Therefore in view of the quality of the puffing ducks,4% NH_4HCO_3 could be applied as a better marination solution.
引文
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[23]Benjakul S,Visessanguan W,Aewsiri T,et al.Dissociation of natural actomyosin from kuruma prawn muscle induced by pyrophosphate[J].Food Chemistry,2007,102(1):295-301.
[2]段振华.微波技术在我国水产品加工中应用研究的现状[J].水产科技情报,2008(1):5-8.
[3]李存芝,傅亮,虞兵,等.微波膨化薏米饼的研究[J].食品工业科技,2010(3):236-238.
[4]刘海军.微波真空膨化浆果脆片的机理研究[D].哈尔滨:东北农业大学,2013.
[5]李艳,郇延军,李培红,等.膨化鱼片的热风-微波干燥工艺研究[J].食品工业科技,2011(1):225-228.
[6]李凤林,余蕾.蛋糕用无铝复合膨松剂配方的选择及优化[J].食品工业,2008(6):37-39.
[7]张春红,刘英杰,王军,等.复合膨松剂研制[J].粮油食品科技,1999(2):22-23.
[8]冷永刚,赵建新.无矾油条的秘密:膨松剂[J].化学教育,2014(3):1-2.
[9]顾仲朝,梅宏舟,陈卫华,等.碳酸氢铵代替明矾加工油条控制铝残留量的效果分析[J].中国预防医学杂志,2010(9):957-958.
[10]高立娟.不同加工条件下鲍鱼肌肉质构变化[D].青岛:中国海洋大学,2011.
[11]裴志胜,龙映均,段振华.鳙鱼微波过程中测定收缩率方法的研究[J].食品科技,2008(6):189-192.
[12]李婧怡,段振华.真空微波干燥对黄秋葵品质的影响[J].食品工业,2014(3):80-83.
[13]Kotwaliwale N,Bakane P,Verma A.Changes in textural and optical properties of oyster mushroom during hot air drying[J].Journal of Food Engineering,2007,78(4):1207-1211.
[14]王锦锋.不同鸭种肉用性能和肉品质的比较研究[D].南京:南京农业大学,2005.
[15]孙玉婷,林丹.食品添加剂之膨松剂简介[J].化学教育,2009(8):1-2,5.
[16]史宁.食品加工中膨松剂的应用(综述)[J].中国城乡企业卫生,2002(2):47-48.
[17]余蕾.无铝复合膨松剂在蛋糕中的开发及应用研究[D].福州:福建农林大学,2008.
[18]方一心.焙烤食品中膨松剂的研究[J].食品工业,1995(5):44-46.
[19]彭代军.碳酸氢铵和尿素制氨技术经济分析[J].环境工程,2013(6):71-73,89.
[20]张立彦,芮汉明,李作为,等.碳酸氢钠对淀粉物料微波膨化的影响研究[J].郑州工程学院学报,2001(4):85-89.
[21]Somboonpanyakul P,Barbut S,Jantawat P,et al.Textural and sensory quality of poultry meat batter containing malva nut gum,salt and phosphate[J].Food Science and Technology,2007(40):498-504.
[22]Sofos N J.Use of phosphates in low-sodium meat products[J].Food Technology,1986(40):53-63.
[23]Benjakul S,Visessanguan W,Aewsiri T,et al.Dissociation of natural actomyosin from kuruma prawn muscle induced by pyrophosphate[J].Food Chemistry,2007,102(1):295-301.