不同腌制条件对广式红烧乳鸽食用品质的影响OA

Using Shiqi squab,a renowned local specialty from Zhongshan,Guangdong Province,as the raw material,the effects of different marination conditions(the tumbling/static marination periods were set at 0/60,15/45,30/30,45/15,and 60/0 min,in that order)on marinating characteristics,cooking loss of squabs,and quality(moisture content and distribution,color,fiber characteristics,texture profile and shear force value,aroma and sensory scores)of cantonese-style braised squab were investigated.The results showed that with tumbling time prolonging and static marination time shortening,both marination absorption and NaCl content of squab meat increased significantly(P<0.05);cooking loss of squabs decreased first and then increased,whereas the water content increased first and then decreased;the proportions of bound water,immobilized water and free water in braised squab showed different changing trends,but all of them reached extreme values at tumbling/static marination time of 30/30 mins(G30+J30);diameter of squab muscle fibers decreased significantly(P<0.05),while the density of muscle fibers reached the maximum in G30+J30 sample and then the deformation of muscle fibers increased and arrangement tended to be loose;hardness,elasticity,chewiness and shear force value of braised squab meat decreased significantly(P<0.05);electronic nose analysis result exhibited that the difference in overall odor profiles of different treatment samples was not significant(P>0.05).Quality of cantonese-style braised squab was improved significantly by marination condition optimization,with the G30+J30 treatment achieving the highest sensory scores and best overall quality.