摘要:本文以淘汰蛋鸭为实验原料，以未经超声波处理时的鸭肉为对照，考察了在总超声时间12min，单次超声间隔分别为60s、30s条件下单次超声2、3、4、6、12min，以及在超声处理后熟1h、3h、5h条件下鸭肉中钙激酶活性及鸭肉的剪切力、小片化指数、Ca2+浓度的变化。实验结果显示，在单次间隔为60s，单次超声2min的时候，鸭肉的剪切力1.255 kg•f，比对照降低了69.4%、钙激酶活0.253 U/g，比对照高出了9.5%、小片化指数66.8，比对照高出了62.1%、Ca2+浓度6.82 mg/100g，比对照高出了8.1%，嫩化效果比对照好。在后成熟时间为1h的时，鸭肉中钙激酶活比对照高出了39.4%、剪切力比对照降低了71.2%、小片化指数比对照高出了68.4%、Ca2+浓度比对照高出了3.2%，嫩化效果为最佳。实验表明，超声间隔时间对鸭肉中钙激酶活性及嫩化效果影响显著，嫩化效果好。
关键词 鸭肉；超声波；钙激酶活；剪切力；小片化指数MFI；钙离子浓度
Abstract:In this paper, in order to eliminate the duck as experimental material, without ultrasonic treatment when the duck as control, the effects of 12min in the total ultrasonic time, ultrasonic single time interval was 60s, 30s conditional place an order 2, 3, 4 times of ultrasound, 6, 12min, and 1H, 3h ripening in ultrasonic processing, under the condition of 5h of duck meat calcium kinase activity and duck meat shear force, myofibril fragmentation index, the change of the concentration of Ca2+. The experimental results show, in a single interval is 60s, the single ultrasonic 2min, shear stress duck 1.255 kg • F, 69.4% lower than the control, calcium kinase activity of 0.253 U\/g, 9.5% higher than the control, myofibril fragmentation index of 66.8, higher than those of the control, 62.1%, Ca2+ concentration 6.82 mg\/100g, ratio the control is 8.1% higher than that of the control, tenderizing effect. In the mature time was 1H, the duck in calcium kinase activity was 39.4% higher than the control, the shear force decreased by 71.2% than CK, myofibril fragmentation index was higher than 68.4%, the concentration of Ca2+ was 3.2% higher than the control, tenderizing effect is the best. Experiments show that the effect of ultrasound on interval time, calcium kinase activity and tender duck in effect significantly, tenderizing effect.
Keywords duck ultrasonic calpain activity blade load MFI calcium ion concentration
