冻藏时间对不同部位羊肉品质的影响

doi:10.7506/spkx1002-6630-201224071

食品科学 ›› 2012, Vol. 33 ›› Issue (24): 325-329.doi: 10.7506/spkx1002-6630-201224071

冻藏时间对不同部位羊肉品质的影响

帕提姑·阿布都克热1，周光宏2，李瑾瑜1，巴吐尔·阿不力克木1,2,*

1.新疆农业大学食品科学与药学学院，新疆乌鲁木齐 830052；2. 南京农业大学国家肉品质量安全控制工程技术研究中心，教育部肉品加工与质量控制重点实验室，江苏南京 210095

收稿日期:2011-09-21 修回日期:2012-10-31 出版日期:2012-12-25 发布日期:2012-12-12
通讯作者: 巴吐尔.阿不力克木 E-mail:batur6805@126.com
基金资助:
国家公益性行业科研专项“肉类生产与加工质量安全控制技术”项目

Effect of Frozen Storage Time on the Quality of Mutton from Different Parts of Carcass

Patigu·ABUDOUKERE1，ZHOU Guang-hong2，LI Jin-yu1，Batuer·ABULIKEMU1,2,*

1. College of Food Science, Xinjiang Agricultural University, ürümqi 830052, China；2. Key Laboratory of Meat Processing and Quality Control, Ministry of Education, National Center of Meat Quality andSafety Control, Nanjing Agricultural University, Nanjing 210095, China

Received:2011-09-21 Revised:2012-10-31 Online:2012-12-25 Published:2012-12-12

摘要/Abstract

摘要： 研究新疆巴什拜羊不同部位肌肉，在－18℃冻藏0.5、1、2、7、15、30d后肉品质的变化。结果表明：在冻藏期间，肩肌、臀肌、背最长肌粗脂肪、总胶原蛋白含量及剪切力值差异显著(P＜0.05)，而胶原蛋白溶解度无显著差异(P＞0.05)。冻藏时间对肩肌的解冻和蒸煮损失有极显著影响(P＜0.01)，而对臀肌和背最长肌无显著影响(P＞0.05)；对肩肌和臀肌的结缔组织滤渣有极显著影响(P＜0.01)，而对背最长肌无显著影响(P＞0.05)。随着冻藏时间的延长，3个不同部位肌肉剪切力逐渐下降(P＜0.05)。背最长肌的水分含量、剪切力较低，粗脂肪含量较高，具有较好的嫩度。臀肌的剪切力最高，嫩度最差。

关键词: 肌肉, 冻藏时间, 品质

Abstract: Quality changes in mutton from different parts of Bashbay sheep carcass after storage at －18 ℃ for 0.5, 1, 2, 7, 15 d and 30 days were investigated. Significant differences in crude fat and total collagen contents and shear force existed among shoulder, gluteus and longissimus dorsi muscles during frozen storage (P＜0.05), whereas no significant differences in collagen solubility were observed (P＞0.05). Frozen storage time had extremely significant effects on the thaw drip and cooking loss of shoulder muscle and the filtration residue content of connective tissue in shoulder and gluteus muscles (P＜0.01), but did not has significant effects on longissimus dorsi (P＞0.05). A gradual decrease in shear force was observed for three muscles with prolonged storage time (P＜0.05). longissimus dorsi revealed lower levels of moisture and shear force but a higher level of crude fat and better tenderness than shoulder and gluteus muscles, whereas gluteus muscle had the highest shear force and the worst tenderness.

Key words: muscle, frozen storage time, quality

中图分类号:

TS251.44

帕提姑·阿布都克热1，周光宏2，李瑾瑜1，巴吐尔·阿不力克木1,2,*. 冻藏时间对不同部位羊肉品质的影响[J]. 食品科学, 2012, 33(24): 325-329.

Patigu·ABUDOUKERE1，ZHOU Guang-hong2，LI Jin-yu1，Batuer·ABULIKEMU1,2,*. Effect of Frozen Storage Time on the Quality of Mutton from Different Parts of Carcass[J]. FOOD SCIENCE, 2012, 33(24): 325-329.

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冻藏时间对不同部位羊肉品质的影响

Effect of Frozen Storage Time on the Quality of Mutton from Different Parts of Carcass

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