电刺激对番鸭肉物理和感官特性的影响

IF 0.3 Q4 VETERINARY SCIENCES

Jurnal Ilmu Ternak dan Veteriner Pub Date : 2019-01-17 DOI:10.14334/JITV.V23I4.1914

H. Hafid, A. Napirah, Sm Sarifu, Rahman, Inderawati, Nuraini, Hasnudi

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引用次数: 12

摘要

本研究旨在研究电刺激周期对番鸭肉物理和感官特性的影响。本研究选用1.5 ~ 2岁雌性番鸭20只。试验鸭分为5组，每组4个重复。电刺激时间分别为0、5、10、15、20分钟。结果表明，电刺激时间对鸭肉的蒸煮损失无显著影响(P<0.05)，但对鸭肉的嫩度、色、味、香、pH和多汁性有显著影响(P<0.05)。最好的治疗方法是刺激20分钟。

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Effect of Electrical Stimulation on Physical and Organoleptic Properties of Muscovy Duck Meat

This research was aimed to study the effect of electrical stimulation period on physical and organoleptic properties of Muscovy duck meat. This research used 20 female Muscovy ducks, 1.5-2 years of age. The ducks were divided into 5 groups treatments for 4 replications. The treatments were period of electrical stimulation: 0, 5, 10, 15, and 20 minutes. The result showed that period of electrical stimulation did not affect (P>0.05) cooking loss but significantly affected (P<0.05) the tenderness, color, flavour, aroma, pH, and juiciness of duck meat. The best treatment was 20 minutes stimulation.

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来源期刊

Jurnal Ilmu Ternak dan Veteriner VETERINARY SCIENCES-

CiteScore

1.10

自引率

20.00%

发文量

审稿时长

16 weeks