北京鸭和连城白鸭腿肌肉品质及感官评价差异研究

doi:10.16431/j.cnki.1671-7236.2024.09.022

摘要/Abstract

摘要： 【目的】探究42日龄北京鸭和连城白鸭腿肌肉品质和感官指纹图谱等差异，为进一步解析北京鸭与连城白鸭腿肌风味特征提供基础数据。【方法】分别选取8只42日龄北京鸭和连城白鸭，采集腿肌检测其肉品质，包括pH、肉色、剪切力及失水率，同时运用电子舌、电子鼻进行仿生感官评价，并对其进行人的感官评价。【结果】在肉品质指标上，42日龄连城白鸭腿肌肉色亮度(L^*)和红度(a^*)值均显著高于北京鸭(P＜0.01),连城白鸭腿肌失水率和剪切力显著低于北京鸭(P＜0.01)。电子舌结果显示，北京鸭腿肌在苦味、苦味回味、鲜味、咸味、甜味上的响应值极显著或显著高于连城白鸭(P＜0.01；P＜0.05)，但两者在丰富性上无显著差异(P＞0.05)。电子鼻结果显示，连城白鸭腿肌中含更多的甲烷，两个品种之间在无机硫化物和乙醇上存在明差异，北京鸭腿肌含有更多芳香成分、氨水、氢气、烷烃、甲烷、有机硫化物等。在人的感官评价中，连城白鸭腿肌在咸味、甜味、腥味上的得分极显著高于北京鸭(P＜0.01)，北京鸭腿肌香味得分极显著高于连城白鸭(P＜0.01)。【结论】 42日龄北京鸭腿肌整体风味比连城白鸭更丰富，连城白鸭腿肌在口感上更加多汁。本研究结果为进一步解析两品种鸭腿肌的风味特征提供基础数据。

关键词: 北京鸭; 连城白鸭; 腿肌; 感官评价

Abstract: 【Objective】 The aim was to explore the differences in leg muscle quality and sensory fingerprint between 42-day-old Pekin ducks and Liancheng White ducks in order to provide basic data for further analysis of the flavor characteristics of leg muscles between Pekin ducks and Liancheng White ducks. 【Method】 Eight 42-day-old Pekin ducks and Liancheng White ducks were selected to collect thigh muscles for testing their meat quality, including pH, meat color, shear force, and water loss rate.At the same time, electronic tongue and electronic nose were used for biomimetic sensory evaluation, and human sensory evaluation was conducted on them. 【Result】 In terms of meat quality indicators, L^* and a^* values of thigh muscles of 42-day-old Liancheng White ducks were extremely significantly higher than those of Pekin ducks (P＜0.01), and the water loss rate and shear force of thigh muscles of Liancheng White ducks were extremely significantly lower than those of Pekin ducks (P＜0.01). The electronic tongue results showed that the response values of thigh muscles of Pekin ducks in bitterness, aftertaste-B, umami, and sweetness were extremely significantly or significantly higher than those of Liancheng White ducks (P＜0.01 or P＜0.05), but there was no significant difference in richness between the two (P＞0.05).The electronic nose results indicated that the thigh muscles of Liancheng White ducks contained higher levels of methane, with notable differences between the two breeds in inorganic sulfides and ethanol.Pekin duck thigh muscles contained higher levels of aromatic compounds, ammonia, hydrogen, alkanes, methane, and organic sulfides.In human sensory evaluation, the scores of saltiness, sweetness，fishyl of thigh muscles of Liancheng White ducks were extremely significantly higher than those of Pekin ducks (P＜0.01), while the score of aroma of thigh muscles of Pekin ducks were extremely significantly higher than those of Liancheng White ducks(P＜0.01). 【Conclusion】 The overall flavor profile of 42-day-old Pekin ducks were richer compared to Liancheng White ducks, while Liancheng White ducks were juicier in texture.The results provided basic data for further analyzing the flavor characteristics of leg muscles of two duck breeds.

Key words: Pekin ducks; Liancheng White ducks; leg muscles; sensory evaluation

中图分类号:

S834

李姝楠, 刘大鹏, 李智楠, 李雅婷, 张贝贝, 侯水生, 周正奎. 北京鸭和连城白鸭腿肌肉品质及感官评价差异研究[J]. 中国畜牧兽医, 2024, 51(9): 3939-3947.

LI Shunan, LIU Dapeng, LI Zhinan, LI Yating, ZHANG Beibei, HOU Shuisheng, ZHOU Zhengkui. Study on the Differences in Meat Quality and Sensory Evaluation of Leg Muscle Between Pekin Ducks and Liancheng White Ducks[J]. China Animal Husbandry and Veterinary Medicine, 2024, 51(9): 3939-3947.

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