Effect of Na Cl on gel characteristics of duck meat batter
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摘要: 通过分析不同NaCl添加量鸭胸肉糜的色差、蒸煮得率、水分分布状态和硬度,研究NaCl对鸭胸肉糜凝胶性能的影响。结果表明:鸭胸肉糜的L*值、蒸煮得率、硬度均随NaCl添加量的增加而升高;在80℃时,2%和3%NaCl添加量鸭胸肉糜的储能模量（G’）高于1%,鸭胸肉糜硬度与G’的变化一致;随着NaCl添加量的提高,鸭胸肉糜的T2b和T22弛豫时间变短（p<0.05）,T21的峰面积比例增加。由此可见,提高NaCl添加量,能够增加鸭胸肉肉糜的硬度和保水性。Abstract: The analysis of color, cooking yield, moisture distribution and hardness of duck meat batters with various amounts of adding Na Cl were taken and then the effect of Na Cl on gel characteristics of duck breast meat batter was studied. The results showed that the L*value, cooking yield and hardness of duck meat batters increased with increasing Na Cl.At 80 °C, the storage modulus ( G') of the duck meat batters with 2% and 3% Na Cl were higher than the 1%, that consistent changes in hardness.The T2b and T22 relaxation time was shorter ( p < 0.05) with increasing Na Cl, and the peak ratio of T21 was increased.Overall, the hardness and water holding capacity of duck breast meat could increase when improving the Na Cl content.
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Keywords:
- Na Cl /
- duck meat /
- gel /
- rheological /
- low-field nuclear magnetic resonance
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