Yang Xiaoqi, Li Yan, Wang Peng, Luan Donglei, Sun Jingxin, Huang Ming, Wang Baowei, Zheng Yuandong
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China.
College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
Front Nutr. 2022 Oct 20;9:1016942. doi: 10.3389/fnut.2022.1016942. eCollection 2022.
The quality changes of duck meat during thermal sterilization using microwave, stepwise retort and general retort heating were evaluated. Results showed that compared with stepwise retort and general retort, duck meat subjected to microwave showed significantly higher gumminess, chewiness, cohesiveness and resilience as well as glutamic acid, lysine and total amino acids. Low-field NMR revealed that the relative content of immobilized water after microwave and stepwise retort treatment was significantly higher than that after general retort treatment. The relative content of 1-octen-3-ol with characteristic mushroom aroma was significantly higher with microwave and stepwise retort heating than with general retort heating, while 2-pentyl-furan with poor taste was only detected with general retort heating. The muscle bundles subjected to microwave were neatly arranged, similar to those with no thermal sterilization. Overall, the meat quality after three thermal sterilization treatment was microwave > stepwise retort > general retort.
评估了鸭肉在微波、分步杀菌釜和常规杀菌釜加热进行热杀菌过程中的品质变化。结果表明，与分步杀菌釜和常规杀菌釜相比，经微波处理的鸭肉表现出显著更高的胶黏性、咀嚼性、内聚性和弹性，以及谷氨酸、赖氨酸和总氨基酸含量。低场核磁共振显示，微波和分步杀菌釜处理后固定水的相对含量显著高于常规杀菌釜处理后。具有特征蘑菇香气的1-辛烯-3-醇的相对含量在微波和分步杀菌釜加热时显著高于常规杀菌釜加热，而味道不佳的2-戊基呋喃仅在常规杀菌釜加热时检测到。经微波处理的肌束排列整齐，与未进行热杀菌的相似。总体而言，三种热杀菌处理后的肉质为微波＞分步杀菌釜＞常规杀菌釜。
