作　　者： ; ; ; ; ; (付晓燕）;

机构地区： 武汉设计工程学院食品与生物科技学院武汉430205

出　　处： 《食品工业》 2015年第12期40-42,共3页

摘　　要： 以肉鸭胸肉和腿肉为研究对象,研究不同放血方式对肉鸭屠宰品质的影响,以pH(30 min和24 h)、肉色、加压失水率、蒸煮损失率和剪切力作为评价指标。研究结果表明:割颈放血的腿肉和胸肉pH均高于动脉放血组(p<0.05),加压失水率、蒸煮损失率和剪切力值均低于动脉放血组(p>0.05)。割颈放血的腿肉b*值低于动脉放血组(p<0.05),割颈放血的胸肉L*值低于动脉放血组(p<0.05),不同放血方式对腿肉L*值、a*值以及对胸肉a*值、b*值的影响均不显著(p>0.05)。 The effect of different bleeding ways on meat quality of duck was studied. pH（30 min and 24 h）, meat color, pressurized water loss rate, cooking loss rate and shear force of breast and leg meat were analyzed. The results showed that the pH of leg meat and breast meat by neck bleeding was significantly higher than artery bleeding（p0.05）. The pressurized water loss rate, cooking loss rate and shear force of leg meat and breast meat by neck bleeding were lower than artery bleeding（p0.05）. b＊ value of leg meat and L＊ value of breast meat by neck bleeding was significantly lower than artery bleeding（p0.05）, while bleeding ways had little effect on the L＊ and a＊ value of leg meat and the a＊ and b＊ value of breast meat（p0.05）.

关 键 词： 肉鸭 放血方式 屠宰品质

领　　域： [轻工技术与工程] [轻工技术与工程]