摘要:嫩度是鸭肉最重要的品质之一，鸭肉在宰后发生复杂的生化反应，直接影响着鸭肉的嫩度。本实验通过测定剪切力、蒸煮损失、pH值等相关指标，比较研究了鸭肉宰后45分钟和3小时的嫩度变化，结果表明鸭肉宰后时间的延长对鸭肉的嫩度有显著影响，与宰后45分钟相比，宰后3小时的鸭肉剪切力显著增大（P<0.05），嫩度下降，同时pH值和保水性有所下降。
关键词 嫩度；剪切力；蒸煮损失；pH值
Abstract: Tenderness is one of the most important quality of duck meat, which is significantly affected by changes of biochemistry in postmortem. The study investigated the changes of the tenderness of duck meat at 45 minutes and 3 h post-mortem measuring shear force value, cooking loss and pH value. The results showed that there were significant effects of postmortem period on tenderness of duck. Compared with meat quality at 45 minutes post-morterm, the shear force value at 3 h post-morterm increased significantly (P<0.05), indicating that the tenderness of duck decreased, meanwhile, the pH value and water holding capability of duck decreased.
Key Words: tenderness; shear force value; cooking loss; pH value
鸭肉宰后时间的延长对鸭肉的嫩度存在显著影响，本实验结果表明与宰后45 min相比，宰后3 h鸭肉剪切力显著增大（P<0.05），嫩度下降，同时pH值和保水性有所下降。
