- 期刊
- OpenAccess
高壓鹽麴處理對鴨胸肉色澤及質地的影響
Effect of high pressure processing combined with shio koji on color and texture of duck breast meat
摘要
高壓加工（High pressure processing, HPP）是一種非熱加工技術，壓力操作範圍在100－1,000 MPa，高壓加工對肉品的影響，包括可以加速肉品嫩化及加速醃漬，但亦會造成色澤變化。鴨肉的質地是較其他禽肉為硬，若利用含有可使肉品嫩化的蛋白酶之鹽麴液可以改善其品質，故本研究之目的為研究高壓處理結合鹽麴處理對鴨胸肉品質的影響。首先乾燥的米麴固態發酵物和10%鹽水以1：5的比例混合，並在25℃下作用8天以製備鹽麴溶液。結果顯示鴨胸肉添加2%鹽麴液，在200 MPa壓力、保壓5 min可顯著減少因為高壓和高鹽對鴨胸肉色澤的影響。並可進一步降低鴨胸肉的蒸煮損失率，使鴨胸肉產品的較多汁且色澤和未處理的肉質相近。此外鴨胸肉經高壓處理5分鐘也可以較傳統的鹽水醃漬數天更快速且均勻完成醃漬作業，故高壓結合鹽麴可顯著改善鴨胸肉的品質。
並列摘要
High pressure processing (HPP) is a non-thermal processing technology where the pressure is in the range of 100 - 1000 MPa. The effects of HPP on meat products such as meat tenderization and accelerating brine process, but causing color change. Shio koji is a traditional Japanese seasoning prepared from dried Aspergillus oryzae solid-state fermented product added in brine which contains protease for meat tenderization. Duck meat is tougher than other poultry meats; therefore, the objective of this study was to investigate the effect of HPP combined with shio koji treatment on the quality of duck breast meat. First, dried Aspergillus oryzae solid-state fermented product was mixed with 10% brine in the ratio of 1: 5 at 25°C for 8 days to prepare shio koji. The results showed that under the pressure of 200 MPa with 5 min holding time combined with 2% shio koji, we significantly reduced discoloring on duck breast meat by high pressure and high salinity. They reduced the cooking loss of duck breast meat, and more juicy and normal color of duck breast meat products resulted. Moreover, the duck breast meat by HPP 5 min treatment also resulted in faster homogenous salinity than the traditional several-days brine immersion process. Therefore, HPP combined with shio koji treatment could improve the quality of marinaded duck breast meat.