不同腌制方式对扬州盐水鹅预制品品质的影响

孟祥忍; 刘宗振; 吴鹏; 许志诚; 王恒鹏; 高子武; 吴丹璇; 高苏敏; 张桓; 张泰立

doi:10.13386/j.issn1002-0306.2022060245

不同腌制方式对扬州盐水鹅预制品品质的影响

doi: 10.13386/j.issn1002-0306.2022060245

孟祥忍^{1, 2,},
刘宗振¹,
吴鹏^{1, 2},
许志诚^{1, 2},
王恒鹏^{1, 2},
高子武¹,
吴丹璇¹,
高苏敏¹,
张桓¹,
张泰立¹

1.
扬州大学旅游烹饪学院·食品科学与工程学院，江苏扬州 225127
2.
中餐非遗技艺传承文化和旅游部重点实验室，江苏扬州 225127

基金项目: 中国营养学会百胜餐饮健康基金项目（CNS-YUM2020A17）；扬州市“绿扬金凤计划”领军人才资助项目；扬州大学“青蓝工程”资助项目。

详细信息

作者简介:
孟祥忍（1976−）（ORCID：0000−0003−1255−1216），男，博士，教授，研究方向：动源性食品加工技术，E-mail：xrmeng@yzu.edu.cn

中图分类号: TS251.5⁺5
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- 文章访问数: 23
- HTML全文浏览量: 12
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- 被引次数: 0
出版历程
- 收稿日期: 2022-06-27
- 刊出日期: 2023-05-01

Effects of Different Pickling Methods on the Quality of Yangzhou Salted Geese Pre-products

1.
School of Tourism and Cuisine School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
2.
Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou 225127, China

摘要

摘要: 为改进盐水鹅预制品的品质，试验设置以下处理组：滚揉超声复合腌制法（G+C处理组）、滚揉腌制法（G处理组）、超声腌制法（C处理组）、加盐滚揉腌制法（G+NaCl处理组）和常规湿腌法（常规处理组），以肉色、持水力、脂肪氧化值、质构、感官评价、微观结构、脂肪酸等为评价指标，探究超声处理、滚揉处理对盐水鹅预制品品质的影响。结果表明：G+NaCl处理组的肉色鲜亮，持水力最好。常规处理组TBARS值最低，经过滚揉、超声处理的其他处理组的脂肪氧化程度均高于常规处理组。感官评价及质构结果表明G+NaCl处理组的弹性和咀嚼性为最佳。各处理组共检测出8种脂肪酸，饱和脂肪酸（SFA）2种、不饱和脂肪酸（UFA）6种；单不饱和脂肪酸（MUFA）和多不饱和脂肪酸（PUFA）各为3种。其中C处理组、G+NaCl处理组和G+C处理组的脂肪酸总量相近，且G+C的脂肪酸总量最小。综上，G+NaCl处理组是最优组。
- 扬州盐水鹅 /
- 滚揉腌制 /
- 超声波腌制 /
- 脂肪氧化 /
- 质构 /
- 脂肪酸
Abstract: To improve the quality of brine goose pre-products, the following treatment groups were set up in the experiment: Tumbling ultrasonic compound marination method (G+C treatment group), tumbling marination method (G treatment group), ultrasonic marination method (C treatment group), tumbling marination method with salt (G+NaCl treatment group), and conventional wet marination method (conventional treatment group) to investigate the effects of ultrasonic treatment and tumbling treatment on the quality of brine goose pre-products with meat color, water holding capacity, fat oxidation value, texture, sensory evaluation, microstructure, and fatty acid as evaluation indexes. The results showed that the G+NaCl treated group had bright meat color and the best water holding capacity. The conventional treatment group had the lowest TBARS value, and the fat oxidation in the other treatment groups after tumbling and ultrasonic treatment was higher than that of the conventional treatment group. The results of sensory evaluation and texture showed that the elasticity and chewiness of the G+NaCl treated group were the best. A total of eight fatty acids were detected in each treatment group, two saturated fatty acids (SFA), six unsaturated fatty acids (UFA), three monounsaturated fatty acids (MUFA), and three polyunsaturated fatty acids (PUFA) each. The total fatty acids of the C treatment group, G+NaCl treatment group and G+C treatment group were similar, and the total fatty acids of G+C were the smallest. In conclusion, the G+NaCl treatment group was the optimal group.
- Yangzhou salted goose /
- rolling curing /
- ultrasonic curing /
- fat oxidation /
- texture /
- fatty acid

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图 1 不同腌制方式对扬州盐水鹅预制品持水力的影响

Figure 1. Effects of different pickling methods on water holding capacity of Yangzhou salted geese pre-products

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图 2 不同腌制方式对扬州盐水鹅预制品TBARS的影响

Figure 2. Effects of different pickling methods on TBARS of Yangzhou salted geese pre-products

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图 3 不同腌制方式对扬州盐水鹅预制品感官的影响

Figure 3. Effects of different pickling methods on senses of Yangzhou salted geese pre-products

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图 4 不同腌制方式对扬州盐水鹅预制品微观结构的影响

Figure 4. Effects of different pickling methods on microstructure of Yangzhou salted geese pre-products

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表 1 感官评价标准

Table 1. Sensory evaluation criteria

指标	评分标准	分值
色泽	切面有光泽，表面深红	16~25
	切面光泽一般，表面暗红	9~15
	切面无光泽，表面暗红，颜色暗沉	0~8
香味	香味浓郁，有鹅肉及香料特有香气	16~25
	香味较淡，仅有香料的香气	9~15
	略有腐味或无香味	0~8
质地	用手按压质地紧密，有弹性	16~25
	质地较紧密，弹性较低	9~15
	质地松散，没有弹性	0~8
组织状态	取鹅肉切开，鹅肉完整，组织紧密	16~25
	鹅肉较完整，不松散	9~15
	鹅肉不完整，边缘松散	0~8

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表 2 不同腌制方式对扬州盐水鹅预制品肉色的影响

Table 2. Effects of different pickling methods on meat color of Yangzhou salted geese pre-products

腌制方式	L^*	b^*	a^*
G+C	55.76±0.01^d	5.33±0.03^d	12.92±0.03^b
G	58.73±0.02^c	5.26±0.01^e	10.73±0.02^e
C	60.62±0.03^b	5.90±0.02^c	12.28±0.01^d
G+NaCl	61.48±0.02^a	5.98±0.01^b	12.51±0.01^c
常规	53.92±0.03^e	6.34±0.01^a	14.47±0.12^a
注: 不同字母表示不同腌制方式下指标差异显著（P<0.05）；图1~图3，表3~表4同。

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表 3 不同腌制方式对扬州盐水鹅预制品质构的影响

Table 3. Effects of different curing methods on the texture of Yangzhou salted geese pre-products

	硬度（N）	粘附性（mJ）	内聚性（ratio）	弹性（mm）	胶粘性（N）	咀嚼性（mJ）
G+C	42.77±0.31^b	1.47±0.31^ab	0.01±0.01^c	9.17±0.95^b	0.50±0.10^c	4.54±0.49^c
G	38.27±2.02^c	1.67±0.16^a	0.02±0.01^ab	10.08±0.71^ab	0.97±0.23^ab	9.60±2.35^b
C	54.67±0.87^a	1.26±0.10^b	0.02±0.00^bc	9.36±1.00^b	1.03±0.15^ab	9.60±1.83^b
G+NaCl	42.43±0.68^b	1.47±0.07^ab	0.03±0.01^ab	11.55±0.73^a	1.37±0.06^a	15.97±1.30^a
常规	17.60±1.11^d	1.33±0.10^ab	0.03±0.00^a	10.29±0.59^ab	0.70±0.35^bc	5.45±0.44^c

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表 4 不同腌制方式对扬州盐水鹅预制品脂肪酸组成（mg/g）

Table 4. Fatty acid composition of Yangzhou salted geese pre-products with different curing methods (mg/g)

脂肪酸	G+C	G	C	G+NaCl	常规
棕榈酸（C16:0）	9.22±0.88^ab	3.77±5.32^b	6.75±2.23^ab	7.30±0.46^ab	11.84±1.19^a
硬脂酸（C18:0）	2.22±3.14^b	3.81±0.18^b	3.27±0.42^b	3.51±0.28^b	8.72±1.44^a
SFA	7.58±5.51^b	11.44±2.26^b	10.81±0.74^b	10.02±2.65^b	20.56±0.25^a
十五碳烯酸甲酯（C15:1）	0.12±.16^a	0.33±0.14^a	0.23±0.33^a	0.52±0.13^a	−
十七碳烯酸（C17:1）	0.10±0.14^a	−	−	−	−
油酸（C18:1n9c）	14.55±1.79^ab	10.14±1.20^b	10.45±4.51^b	10.80±0.91^b	19.84±0.42^a
MUFA	10.47±1.34^b	14.75±1.81^ab	11.31±1.04^b	10.68±4.84^b	19.84±0.42^a
亚油酸（C18:2n6c）	0.28±0.10^ab	0.41±0.01^ab	0.52±0.21^a	0.19±0.10^ab	0.13±0.177^b
反-亚油酸（C18:2n6t）	2.64±3.73^a	5.40±0.63^a	4.16±1.61^a	2.67±3.78^a	4.13±5.57^a
花生四烯酸（C20:4n6）	1.59±0.16^b	1.49±0.04^b	0.38±0.53^c	1.35±0.17^bc	3.32±0.67^a
PUFA	7.29±0.60^a	4.51±3.98^a	4.21±3.51^a	5.05±1.92^a	7.58±5.08^a
SFA/UFA	0.41±0.27^a	0.59±0.05^a	0.71±0.16^a	0.66±0.12^a	0.77±0.16^a
ΣFFA	25.33±7.45^b	30.70±4.43^b	26.33±1.72^b	25.75±9.41^b	47.97±5.26^a

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不同腌制方式对扬州盐水鹅预制品品质的影响

doi: 10.13386/j.issn1002-0306.2022060245

作者简介:
孟祥忍（1976−）（ORCID：0000−0003−1255−1216），男，博士，教授，研究方向：动源性食品加工技术，E-mail：xrmeng@yzu.edu.cn

计量

Effects of Different Pickling Methods on the Quality of Yangzhou Salted Geese Pre-products

计量

目录

留言板

不同腌制方式对扬州盐水鹅预制品品质的影响

doi: 10.13386/j.issn1002-0306.2022060245

作者简介: 孟祥忍（1976−）（ORCID：0000−0003−1255−1216），男，博士，教授，研究方向：动源性食品加工技术，E-mail：xrmeng@yzu.edu.cn

计量

出版历程

Effects of Different Pickling Methods on the Quality of Yangzhou Salted Geese Pre-products

计量

出版历程

目录

作者简介:
孟祥忍（1976−）（ORCID：0000−0003−1255−1216），男，博士，教授，研究方向：动源性食品加工技术，E-mail：xrmeng@yzu.edu.cn