摘要:本實驗以淘汰蛋鴨的鴨肉為原料，利用超聲波的嫩化技術將淘汰蛋鴨的肉質進行嫩化，研究超聲波對鴨肉中結締組織、纖維組織變化的影響，以及結締組織、肌原纖維組織變化對鴨肉嫩度的影響。通過測定各種條件下的剪切力值、MFI指數、膠原蛋白含量以及肌纖維直徑的變化，研究確定各項指標之間的相關性。 結果表明： 保持超聲功率為350W，超聲時間12min，不同超聲間隔時間處理時，間隔時間為2s時剪切力最小（2.866kgf）；不同超聲時間處理時，可溶性膠原蛋白含量與剪切力的關系較為顯著（R2=0.6183），MFI與肌纖維直徑存在較為顯著的相關性（R2=0.8667）。可溶性膠原蛋白能顯著的影響鴨肉的嫩度，膠原蛋白含量與鴨肉剪切力的相關性較差(R2=0.0342)，MFI與肌纖維直徑能較顯著的反映出鴨肉的嫩度。

關鍵詞 鴨肉；超聲波；嫩度；剪切力；MFI； 膠原蛋白含量；肌纖維直徑

Abstract:The experiment uses eliminate laying duck’s meat as raw material, using ultrasonic to tenderize meat will eliminate pathogeneses of meat tenderizer, the ultrasound's influence on the connective tissue, fibrous tissue changes in duck meat, and connective tissue, muscle fibrils changes of duck meat tenderness. By measuring the shear force value under various conditions, the MFI index, collagen content and the change of the muscle fiber diameter, studies the correlation between the indicators is determined. Results show that the ultrasonic power is 350 w, 12 min ultrasonic time, ultrasonic time between different processing, the time interval for a 2s minimum shear force (2.866kgf); Different ultrasonic processing time, soluble collagen content and shear force is the most significant (R2 = 0.9483); MFI and the muscle fiber diameter there is remarkable correlation (R2 = 0.8667). Soluble collagen can significantly influence of duck meat tenderness, collagen content and duck meat tenderness, poor correlation (R2 = 0.0342), the MFI and the muscle fiber diameter can reflect the duck meat tenderness, significant.

Keywords duck  ultrasound  tenderness  shear stress  MFI  collagen content  muscle fiber diameter