期刊论文

Effects of Different Curing Methods on the Curing Rate and Quality of Duck Meat

中文

食品科学

1002-6630

2020

41

12

7-13

10.7506/spkx1002-6630-20190603-016

“十三五”国家重点研发计划重点专项（2016YFD0401505）；

本校为第一机构

为缩短腌制时间、降低生产成本、提高产品品质、指导鸭肉快速腌制,以鸭胸肉为研究对象,考察常压腌制(对照组)、真空滚揉腌制和静态变压腌制方式对鸭肉腌制速率及品质的影响。结果表明:真空滚揉腌制对比静态变压腌制和常压腌制显著(P

In order to shorten the curing time, reduce the production cost, improve the product quality and guide rapid curing of duck meat, we examined the effects of normal pressure curing (control group), vacuum tumbling curing and variable pressure static curing on the curing rate and quality of duck meat. The results showed that vacuum tumbling curing significantly increased the curing rate (P < 0.05) as compared to two other curing methods, which did not significantly differ from each other. After vacuum tumbling curing for 2 h, brightness (L*) significantly increased (P < 0.05), and redness (a*) a...