【摘要】 为了探究不同烹饪方式(蒸制、煮制、煎制、烤制和水浴)下芷江鸭胸肉在冷藏期间品质的变化，该研究以芷江鸭胸肉为研究对象，通过测定不同冷藏时间下鸭胸肉的水分含量、pH值、硫代巴比妥酸反应物(TBARS)值、总巯基含量、TVB-N值、色泽和质构，同时进行感官评价，最后采用层次分析法确定权重，通过多指标综合分析法对芷江鸭胸肉热处理方式进行评价。结果表明，烤制的样品水分保留率最多，为64%;煎制的样品pH值在冷藏过程中上升到7.09。水浴和蒸制的样品TVB-N值增长缓慢，在第8天时仍小于15 mg/100 g。煎制的样品脂质氧化程度最高，TBARS值达到5.24 mg/kg。烤制的样品总巯基含量在第10天时最高，为0.55μmol/g。经过热处理的样品a~*值更高，烤制的样品硬度最低，为41.30 N。感官评价结果显示，烤制的样品多汁度得分最高，为7.5分。通过多指标综合评价得出烤制的样品综合评分最高，为0.41分。综上所述，烤制对芷江鸭胸肉在冷藏过程中品质的影响最小，为企业产品烹饪方式的选择提供理论依据。更多还原

【Abstract】 In order to investigate the quality changes of Zhijiang duck breast during refrigeration under different cooking methods(steaming, boiling, frying, roasting and water bath), with Zhijiang duck breast as the research object, moisture content, pH value, thiobarbituric acid reactive substances(TBARS) value, total sulfhydryl content, TVB-N value, color and texture of duck breast with different refrigeration time are measured. Meanwhile, sensory evaluation is conducted. Finally, analytic hierarchy process(AHP) is used to determine weights, and the heat treatment method of Zhijiang duck breast is evaluated through multi-index comprehensive analysis method.The results indicate that the moisture retention rate of the sample treated with roasting is the highest of 64%.The pH value of the fried sample increases to 7.09 during refrigeration. The growth of TVB-N value in samples treated with water bath and steaming is slow, and it is still less than 15 mg/100 g on the 8th day. The lipid oxidation degree of the fried sample is the highest, with the TBARS value of 5.24 mg/kg. The total sulfhydryl content of the roasted sample is highest of 0.55 μmol/g on the 10th day.The a~* values of samples after heat treatment are higher, and the hardness of the roasted sample is the lowest of 41.30 N. Sensory evaluation results show that the juiciness score of the roasted sample is the highest of 7.5 points. The multi-index comprehensive evaluation shows that the roasting treatment has the highest comprehensive score of 0.41 points. In summary, roasting treatment has the least effect on the quality of Zhijiang duck breast during refrigeration, providing a theoretical basis for the selection of cooking methods for enterprise products.更多还原