添加米糠腌制对酱鸭理化品质与脂肪氧化特性的影响

doi:10.3969/j.issn.1004-1524.20230396

浙江农业学报 ›› 2024, Vol. 36 ›› Issue (3): 634-642.DOI: 10.3969/j.issn.1004-1524.20230396

添加米糠腌制对酱鸭理化品质与脂肪氧化特性的影响

叶沁¹(), 孟祥河²^,^*(), 陈黎洪³

1.浙江树人学院生物与环境工程学院,浙江杭州 310014
2.浙江工业大学食品科学与工程学院,浙江德清 313299
3.浙江省农业科学院食品科学研究所,浙江杭州 310021

收稿日期:2023-03-25 出版日期:2024-03-25 发布日期:2024-04-09
作者简介:叶沁(1989—),女,浙江兰溪人,博士,副教授,研究方向为脂类安全与营养。E-mail: yqin719@zjsru.edu.cn
通讯作者: *孟祥河,E-mail: mengxh@zjut.edu.cn
基金资助:
国家自然科学基金(32001739);浙江俄罗斯(省农科院)营养健康食品绿色制造联合研究中心子项目(2019C04022)

Effects of rice bran curing on physicochemical quality and fat oxidation characteristics of sauce duck

YE Qin¹(), MENG Xianghe²^,^*(), CHEN Lihong³

1. College of Biological & Environmental Engineering, Zhejiang Shuren University, Hangzhou 310014, China
2. College of Food Science and Technology, Zhejiang University of Technology, Deqing 313299, Zhejiang, China
3. Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

Received:2023-03-25 Online:2024-03-25 Published:2024-04-09

摘要/Abstract

摘要：

为改善酱鸭腌制与贮藏过程中脂肪易氧化的问题,在酱鸭腌制过程中添加15%的米糠,通过测定酱鸭腌制过程中的色泽、pH值、蒸煮损失、含盐量、剪切力和菌落总数,以及贮藏过程中酸价、过氧化值、硫代巴比妥酸(TBA)值等指标,探究酱鸭腌制过程中添加米糠对酱鸭理化品质和贮藏期内脂肪氧化特性的影响。结果表明,在腌制过程中米糠腌制组的a^*值(红度)、b^*值(黄度)、pH值、蒸煮损失、含盐量和剪切力均低于未添加米糠的对照组,且L^*值(亮度)较高,说明米糠在酱鸭腌制过程中起到阻碍水分蒸发的作用。此外,在腌制结束和同一贮藏期内,与对照组相比,米糠腌制组酱鸭的酸价、过氧化值和TBA值均有所降低,表明添加米糠腌制可有效改善酱鸭在腌制与贮藏期间的脂肪氧化问题,可作为腌制剂辅料应用于酱鸭生产中。研究结果可为酱鸭腌制过程中改善脂肪氧化问题和提升酱鸭品质提供理论基础。

关键词: 米糠, 腌制, 酱鸭, 贮藏, 脂肪氧化

Abstract:

In order to improve the easy oxidation of fat in the process of salting and storage of sauce duck, 15% rice bran was added in the process of salting sauce duck. The color, pH value, cooking loss, salt content, shear force and aerobic plate count in the process of salting sauce duck, and acid value, peroxide value, thiobaric acid (TBA) value and other indicators in the storage process were measured. The effects of adding rice bran on physical and chemical quality and fat oxidation during the storage period of sauce duck were studied. The results showed that during the curing process, the a^* value, b^* value, pH value, cooking loss, salt content and shear stress of the rice bran curing group were lower than those of the control group without adding rice bran, and the L^* value was higher, indicating that rice bran played a better role in retaining water during the curing process. In addition, at the end of curing and during the same storage period, the acid value, peroxide value and TBA value of the rice bran curing group were lower than those of the control group, indicating that the rice bran curing group could effectively improve fat oxidation of sauce ducks during curing and storage, and could be used as an auxiliary material in the production of pickling preparations. The results provided a theoretical basis for improving fat oxidation and quality of sauce duck during salting.

Key words: rice bran, curing, sauce duck, storage, fat oxidation

中图分类号:

TS251.55

叶沁, 孟祥河, 陈黎洪. 添加米糠腌制对酱鸭理化品质与脂肪氧化特性的影响[J]. 浙江农业学报, 2024, 36(3): 634-642.

YE Qin, MENG Xianghe, CHEN Lihong. Effects of rice bran curing on physicochemical quality and fat oxidation characteristics of sauce duck[J]. Acta Agriculturae Zhejiangensis, 2024, 36(3): 634-642.

图/表 9

表1 米糠基本成分与营养成分含量

Table 1 The contents of basic components and nutrients in rice bran

基本成分 Basic components	含量 Content/%	营养成分 Nutritional components	含量 Content/(mg·kg^-1)
水分Water	8.53±0.02	生育酚Tocopherol	256.1±18.7
蛋白质Protein	15.08±1.24	维生素B₁Vitamin B₁	1.5±0.2
脂肪Fat	19.91±1.08	维生素B₂Vitamin B₂	5.9±0.8
不饱和脂肪酸Unsaturated fatty acid	80.05±5.53	γ-谷维素γ-Oryzanol	250.3±12.3
总碳水化合物Total carbohydrates	49.67±2.80	植物甾醇Phytosterol	304.7±19.5
总膳食纤维Total dietary fiber	31.04±3.89
灰分Ash	7.06±0.15

图1 米糠腌制对不同阶段产品色泽值的影响相同颜色柱子上无相同字母表示处理之间差异显著(P<0.05)。下同。

Fig.1 Effect of rice bran curing on product chroma value at different stages Data on the bars with the same colour marked without the same lowercase letter indicated significant differences between treatments at P<0.05. The same as below.

图2 米糠腌制对不同阶段产品pH值的影响

Fig.2 Effect of rice bran curing on pH value of products at different stages

图3 米糠腌制对不同阶段产品蒸煮损失的影响

Fig.3 Effect of rice bran curing on cooking loss at different stages

图4 米糠腌制对不同阶段产品水分含量和含盐量的影响

Fig.4 Effect of rice bran curing on moisture content and salt content in different stages

图5 米糠腌制对不同阶段产品剪切力的影响

Fig.5 Effect of rice bran curing on shear force of products at different stages

图6 米糠腌制对不同阶段产品菌落总数的影响

Fig.6 Effect of rice bran curing on the aerobic plate count of products at different stages

图7 米糠腌制对不同阶段产品酸价与过氧化值的影响

Fig.7 Effect of rice bran curing on the acid value and peroxide value of the products at different stages

图8 米糠腌制对不同阶段产品TBA值的影响

Fig.8 Effect of rice bran curing on TBA value of products at different stages

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添加米糠腌制对酱鸭理化品质与脂肪氧化特性的影响

Effects of rice bran curing on physicochemical quality and fat oxidation characteristics of sauce duck

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