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

Abstract

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

CLC Number:

S834

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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Study on the Differences in Meat Quality and Sensory Evaluation of Leg Muscle Between Pekin Ducks and Liancheng White Ducks

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