Sun Hailei, Wang Jia, Han Jina, Li Xiaolong, Zhao Juan, Zhang Yimin, Sun Jingxin
College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China.
College of Food Science & Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China.
Food Chem X. 2024 Dec 30;25:102148. doi: 10.1016/j.fochx.2024.102148. eCollection 2025 Jan.
This study aimed to evaluate the effects of dietary inulin (0-30 g/kg) on duck meat, muscle fiber types, meat quality, antioxidant ability, Low-field nuclear magnetic resonance, amino acid and off-flavor. These results indicated that inulin promoted the conversion of type II to type I muscle fibers. Compared with the control group, supplementation with 20 g/kg inulin reduced ( < 0.05) the shear force and pressure water loss by 17.9 N and 1.9 %, respectively. Inulin increased the pH and the redness of duck meat. Low-field nuclear magnetic resonance confirmed that inulin increased the immobile water content and enhanced water retention in duck meat. Additionally, inulin enhanced antioxidant capacity and reduced the degree of lipid oxidation. Inulin increased the content of umami and sweet amino acids by 2.63 %, which affects the flavor of duck meat. Notably, dietary inulin reduced the content of volatile off-flavor substances and improved the flavor of duck meat. In summary, dietary inulin may be an effective strategy for producing high quality duck meat and removing duck off-flavor.
本研究旨在评估日粮中菊粉（0 - 30克/千克）对鸭肉、肌纤维类型、肉质、抗氧化能力、低场核磁共振、氨基酸和异味的影响。这些结果表明，菊粉促进了II型肌纤维向I型肌纤维的转化。与对照组相比，添加20克/千克菊粉可使剪切力和压力失水率分别降低17.9牛和1.9%（P < 0.05）。菊粉提高了鸭肉的pH值和红度。低场核磁共振证实，菊粉增加了鸭肉中的结合水含量并增强了保水性。此外，菊粉增强了抗氧化能力并降低了脂质氧化程度。菊粉使鲜味和甜味氨基酸含量增加了2.63%，这影响了鸭肉的风味。值得注意的是，日粮中的菊粉降低了挥发性异味物质的含量并改善了鸭肉的风味。综上所述，日粮中的菊粉可能是生产高品质鸭肉和去除鸭腥味的有效策略。
