摘要：本试验采用新鲜的鸭胸肉为材料，经过不同程度加热处理（50℃、60℃、70℃、80℃、90℃）后，应用质构仪测定鸭肉剪切力的变化，同时应用扫描电子显微镜观察其超微结构，以探讨鸭肉加热过程中嫩度变化机制。结果表明，加热使鸭肉剪切力值增大，但50℃－80℃各加热组之间无显著性差异，直至90℃时鸭肉剪切力值显著增高（P<0.05）。电镜结果表明，经不同温度加热处理后，鸭胸肉肌纤维发生了收缩，肌束膜和肌内膜结构发生变化，完整性逐渐破坏。
关键词 鸭肉；加热；剪切力；超微结构
Abstract:To find out the mechanism of tenderness changes of duck meat during heating, fresh breast meat of duck was heated in the water with temperatures at 50℃, 60℃, 70℃, 80℃ and 90℃, respectively. The shear force of the duck was measured and the ultramicro-structure of duck was observed under scanning electron microscopy (SEM). The results showed that the shear force of duck increased after heated, and there is no significant variation among the heat treatment groups of 50-80℃（P>0.05）, while the shear force increased significantly after heat treated with 90℃（P<0.05）. The ultramicro-structure of duck changed after heat treated, the muscle fibers contracted, and the integrity of perimysium and endomysium was damaged gradually.
Key Words: duck meat; heat; shear force; ultramicro-structure
有文献报道，鸭腿肉的肌原纤维比胸肉的粗，而且分布规则，主要原因是鸭的胸肉以红肌纤维为主，腿肉白肌纤维含量较高，白肌纤维和红肌纤维在肌红蛋白含量、组织结构、神经支配和生理生化特性等方面均有差异。一般地，红肌纤维比例高，其嫩度也高。总体来说，胸肉和腿肉在加热后，其超微结构发生变化是影响肉嫩度的内在因素。
