卤制对鹅肉理化性质及营养成分的影响

Effect of pot-stewed on physical and chemical properties and nutrient contents in goose

摘要: 本研究以白鹅为材料,对其进行卤制后,测定其理化指标和营养成分含量,探讨卤制对鹅肉的影响。结果表明:与白鹅相比,卤鹅的pH、剪切力、水分、Si、油酸、棕榈酸、棕榈油酸和亚麻酸含量显著降低(p<0.05);而粗蛋白、粗脂肪、Sr、Zn、Ca、Se、豆蔻酸、硬脂酸、亚油酸和大部分氨基酸含量则显著升高(p<0.05)。卤制能有效改善鹅肉的质地和风味,提升营养价值。

Abstract: Goose was used as raw material,after pot-stewed,changes on its physical and chemical properties and nutrient contents were determined.The results showed that the pH,shear force,water,Si,oleic acid,palmitic acid,palmitic acid and linolenic acid content of halogen goose were significantly reduced( p < 0.05) when compared with the fresh goose; while crude protein,crude fat,Sr,Zn,Ca,Se,myristic acid,stearic acid,linoleic acid and amino acid content were most significantly elevated( p < 0.05).The results demostrated that pot-stewed can improve both texture and flavor,and can enhance nutritional value of goose as well.