高壓加工及微波乾燥鹽麴鴨肉製程之研究

Study on Shio Koji Duck Meat Process by High Pressure Processing and Microwave Drying

沈則言(Ze-Yan Shen) ； 林榮信(Rong-Shinn Lin) ； 陳淑德(Su-Der Chen)

《臺灣農業化學與食品科學》 57卷5&6期 (2019/12) Pp. 210-219

https://doi.org/10.6578/TJACFS.201912_57(5_6).0002

摘要

鴨賞是宜蘭的特產之一，然而傳統鴨賞製程中包括醃漬、乾燥和殺菌耗時長久。本研究之目的分成兩部分，首先為結合鹽麴醃漬和高壓加工（HPP）處理鴨胸肉，以加速鴨肉醃漬製程，促進肉質嫩化和獲得較佳的品質；然後將鹽麴醃漬的鴨胸肉以微波乾燥和高壓加工取代傳統製程中之熱風乾燥和後段熱水殺菌製程，以保持鴨肉產品之品質和衛生安全性。在高壓鹽麴處理對鴨胸肉的影響部分，得知壓力會造成色澤變化，壓力越大，色澤則越接近煮熟肉之色澤，故以200 MPa處理5 min為高壓鹽麴處理鴨胸肉，以改善保水性，且可以降低因高壓所造成的硬度上升。再以微波乾燥10 min即可使鴨肉中心溫度達72℃之加工條件，微波乾燥速率約為熱風乾燥的12倍。最後以HPP 600 MPa處理5 min作為包裝煙燻、煮熟後的鹽麴鴨胸肉的殺菌處理，其對色澤並無明顯之色澤變化，而硬度略增，殺菌效果顯著，但後續儲藏需於4℃下以避免生菌數和品質的變化。經過九分制嗜好性感官品評，由於鴨賞產品除在顏色分數較高，此乃因為產加中添加亞硝酸鈉可以保色外，HPP殺菌處理的鹽麴鴨賞在風味、鹹度、嫩度和整體接受性的分數皆較高。

關鍵字

鴨肉 ； 高壓加工 ； 鹽麴 ； 醃漬 ； 微波乾燥

並列摘要

Salted duck meat is one of the specialties of Yilan; however, the traditional salted duck meat processing including marinate, drying and pasteurization takes a long time. The objectives of this research were separated to two parts, first the duck breast meat was combined with shio koji marinated and HPP, in order to accelerate marinating process, improve tenderization and obtain better quality of duck meat. Then, the shio koji duck breast meat was dried by microwave and pasteurized by HPP to replace the traditional process such as hot air drying and hot water pasteurization process after packaging to maintain the quality and hygiene of duck products. The effect of HPP on shio koji duck meat was showed that higher pressure caused color change of meat, which was closer to the color of cooked meat. Therefore, 200 MPa HPP treatment for 5 min was selected for shio koji marination of duck breast meat to improve the water retention, reduce hardness by HPP. The center temperature of the duck breast meat reaching 72°C took only 10 min by microwave drying, and its rate was about 12 times than that of hot air drying. Finally, the smoked and cooked salted duck breast meat was pasteurized by HPP 600 MPa for 5 min. The color had no significant change, but the hardness was slightly increased. The HPP pasteurization was remarkable to avoid changes in microbial and quality during storage at 4°C. From the nine-point hedonic sensory evaluation of duck meats, the commercial duck meat contained sodium nitrite in order to have higher color score. However, HPP pasteurized shio koji duck meat had higher scores of flavor, salty, and overall acceptance scores. Therefore, HPP can achieve the effect of accelerating marinating, tenderization and pasteurization of shio koji duck breast meat.

並列關鍵字

Duck meat ； High pressure processing ； Shio koji ； Marinate ； Microwave drying