热风干燥温度对重组鸭肉粒水分分布及品质特性的影响

为探究干燥温度对重组鸭肉粒品质特性的影响,以冷冻鸭肉为原料,采用低场核磁共振技术(LF-NMR)对不同热风干燥温度烘烤后的重组鸭肉粒水分分布进行分析,并研究了不同干燥温度对重组鸭肉粒感官品质、色泽、TBARS、质构及微观结构的影响。结果表明,随着干燥温度的升高,重组鸭肉粒到达干燥终点的时间明显缩短,其自由水含量下降,不易流动水和结合水含量逐渐上升;重组鸭肉粒内聚性、L^*值、a^*值和b^*值逐渐上升,而TBARS、硬度和咀嚼性值均呈先增大后减小的趋势,当干燥温度为60℃时,TBARS、硬度和咀嚼性值最大。扫描电子显微镜结果显示,随着干燥温度的升高,重组鸭肉粒三维网络结构越来越致密。感官评价结果表明,当干燥温度为60℃时,重组鸭肉粒整体可接受度最高。综合各项品质指标,确定重组鸭肉粒的最佳干燥温度为60℃。本研究结果为重组鸭肉粒的加工生产提供了一定的理论依据。

Effect of Hot Air Drying Temperature on Water Distribution and Quality Characteristics of Restructured Duck Meat Granules

The study aimed to investigate the effect of drying temperature on quality characteristics of restructured duck meat granules. The low-field nuclear magnetic resonance (LF-NMR) method was used to analyze the water distribution of restructured duck meat granules after hot air drying at different temperatures, and the quality characteristics, such as sensory evaluation, color, TBARS, texture properties and microstructures were examined and compared. The results showed that with the increase of drying temperature, the time for the restructured duck meat granules to reach the drying end was shortened; the proportion of immobilized water and bound water gradually increased, while free water decreased; the cohesiveness and L^*, a^* and b^* values gradually increased; the TBARS value, hardness and chewiness all showed a tendency of increasing at first and then decreasing, with a maximum at 60℃. In addition, scanning electron microscopic results showed that a more compact structure of the restructured duck meat granules was formed with the increase of drying temperature. Sensory evaluation of the product showed that the overall acceptability of the product was highest when the drying temperature was 60℃. Overall, the optimum drying temperature of the restructured duck meat granules was determined to be 60℃. The results could provide a theoretical basis for the process of restructured duck meat granules.