CAJ | 학술논문

酱鸭加工过程（盐腌、酱制、收汁、灭菌）中质构特性（硬度、弹性）和肌肉蛋白（肌浆蛋白、肌原纤维蛋白）降解的变化规律。结果表明：在盐腌过程中，鸭肉硬度呈现先升高后降低趋势，盐腌6 h硬度最高，12 h硬度最低；盐腌过程中的弹性总体呈下降趋势，腌制9h后弹性最低。酱制、收汁、灭菌过程鸭肉硬度明显高于盐腌过程，在酱制阶段，硬度变化不显著，经过灭菌后的酱鸭硬度有所下降；该过程中的鸭肉弹性低于盐腌过程，变化不显著。SDS-PAGE电泳分析显示：在盐腌阶段，鸭肉肌原纤维蛋白中的α-肌动蛋白素条带比较稳定，其余的肌原纤维蛋白和肌浆蛋白均发生着不同程度的降解；而经过酱制、收汁、灭菌后，肌原纤维蛋白条带变少，肌浆蛋白中原先的蛋白条带消失，出现了一些新的蛋白条带。从盐腌开始到酱制结束，非蛋白氮含量下降，灭菌后含量增加；鸭肉重量在加工过程中下降，特别是经过0．5 h的酱制后，鸭肉重量显著降低。
장압가공과정（염업、장제、수즙、멸균）중질구특성（경도、탄성）화기육단백（기장단백、기원섬유단백）강해적변화규률。결과표명：재염업과정중，압육경도정현선승고후강저추세，염업6 h경도최고，12 h경도최저；염업과정중적탄성총체정하강추세，업제9h후탄성최저。장제、수즙、멸균과정압육경도명현고우염업과정，재장제계단，경도변화불현저，경과멸균후적장압경도유소하강；해과정중적압육탄성저우염업과정，변화불현저。SDS-PAGE전영분석현시：재염업계단，압육기원섬유단백중적α-기동단백소조대비교은정，기여적기원섬유단백화기장단백균발생착불동정도적강해；이경과장제、수즙、멸균후，기원섬유단백조대변소，기장단백중원선적단백조대소실，출현료일사신적단백조대。종염업개시도장제결속，비단백담함량하강，멸균후함량증가；압육중량재가공과정중하강，특별시경과0．5 h적장제후，압육중량현저강저。
The changes of texture (hardness and elasticity)and degradation of muscle proteins (sarcoplas-mic and myofibrillar proteins)during processes (salting,saucing,juice absorbing and sterilization)of sauced duck were studied.During the salting process,the hardness of duck meat increased firstly then de-creased with the highest hardness achieved at 6h and the lowest one at 12 h.Generally,the elasticity de-creased during the salting process,down to the lowest level at 9 h.The hardness at saucing process,j uice absorbing and sterilization were higher than that at salting process.The hardness did not change obviously during the saucing process,but it decreased after sterilizing.The elasticity at saucing,j uice absorbing and sterilization were lower than that at salting process with no significant change SDS-PAGE results revealed thatα-actinin was stable while other myofibrillar proteins and sarcoplasmic proteins were degraded during the salting process.After saucing,j uice absorbing and sterilization,bands of myofibrillar proteins became less,and bands of sarcoplasmic protein disappeared,however,some new bands appeared.From the salting processing to the end of saucing,non-protein nitrogen decreased,while it increased after sterilization.The weight of duck meat decreased during the whole process,especially after 0.5h saucing.