不同贮藏方法对鸭汤营养成分和感官品质的影响

卞欢; 张新笑; 陈琳; 章彬; 吴海虹; 诸永志

doi:10.13386/j.issn1002-0306.2017.14.050

不同贮藏方法对鸭汤营养成分和感官品质的影响

江苏省农业科学院农产品加工研究所

基金项目:

国家科技支撑计划课题(2014BAD04B11)；江苏省农业科技自主创新资金(CX(14)2117)；

详细信息

作者简介:
卞欢 (1987-) , 男, 硕士, 助理研究员, 研究方向:肉制品加工与质量控制, E-mail:bianhuanroul@163.com。;

诸永志 (1975-) , 男, 硕士, 研究员, 研究方向:肉制品加工与质量控制, E-mail:yongzhizhu@163.com。;

中图分类号: TS972.24
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出版历程
- 收稿日期: 2016-11-22

Influence of different storage methods on nutritional ingredient and sensory quality of duck soup

Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences

摘要

摘要: 为探讨不同贮藏方法对鸭汤营养成分和感官品质的影响,以新鲜鸭汤为对照,分别研究了速冻、缓冻和高温杀菌对鸭汤感官评价、可溶性固形物、粗蛋白、氨基态氮、粗脂肪和TBARS值的影响。结果表明,速冻组鸭汤感官评价、可溶性蛋白和氨基态氮与对照组无显著差异(p>0.05),而粗蛋白和粗脂肪显著降低(p<0.05),TBARS值显著升高(p<0.05),对照组和速冻组粗蛋白分别为2.92%和2.56%、粗脂肪分别为0.53%和0.37%、TBARS值分别为0.57和0.74 mg/kg。与对照组相比,缓冻组鸭汤氨基态氮差异不显著(p>0.05),感官评价、可溶性固形物、粗蛋白和粗脂肪显著降低(p<0.05),TBARS值显著升高(p<0.05)。与对照组相比,高温组鸭汤感官评价、可溶性固形物、粗蛋白和粗脂肪显著降低(p<0.05),氨基态氮和TBARS值显著升高。此外,速冻组鸭汤感官评价、可溶性固形物和粗蛋白含量均显著高于缓冻组和高温组(p<0.05)。综上所述,速冻处理能够最大限度保持鸭汤的营养成分和感官品质,本文为汤煲产品的贮藏保鲜提供了一种新方法。
- 鸭汤 /
- 速冻 /
- 缓冻 /
- 高温杀菌 /
- 营养成分
Abstract: The effect of quick freezing, slow freezing, and high-temperature sterilization on the nutritional ingredient and sensory quality of duck soup samples were investigated in this study. The scores of sensory evaluation, soluble solids content, crude protein content, amino nitrogen content, crude fat content, and TBARS values were measured. Results showed that the differences between the scores of sensory evaluation, soluble solids content and amino nitrogen content of quick freezing group samples and those of control group samples were not statistically significant ( p > 0.05) , whereas the concentrations of crude protein and crude fat of quick freezing group samples were significantly lower than those of control group samples ( p < 0.05) , and TBARS was significantly higher ( p < 0.05) . The concentrations of crude protein of the control group and quick freezing group were 2.92% and 2.56%, crude fat were 0.53% and 0.37%, TBARS were 0.57 and 0.74 mg/kg, respectively.However, the soluble solids content, crude protein content, and crude fat content of slow freezing and high-temperature sterilization group samples were lower than those of control group samples ( p < 0.05) , and TBARS values were higher ( p < 0.05) . Amino nitrogen content of high-temperature sterilization was significantly higher than those of control group samples. However, there was no significant difference between slow freezing group samples and control group samples. Being compared with slow freezing and high-temperature sterilization, quick freezing had significantly different higher sensory evaluation, soluble solids and crude protein.In summary, quick freezing could maintain nutritional ingredient and sensory quality of duck soup and maybe used as a new method for storage and preservation of soup.
- duck soup /
- quick freezing /
- slow freezing /
- high-temperature sterilization /
- nutritional ingredient

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