摘要
为探究不同贮藏温度下羊肉烤制和煮制前后的品质变化,选用新鲜多浪羊羊腿肉作为材料,分别在4℃冷藏、-5℃微冻、-18℃冷冻、-35℃速冻条件下贮藏24 h后,对解冻后、烤制后和煮制后羊肉品质进行评价。结果表明,-5℃微冻组解冻、离心、煮制、烤制损失率最高(5%、24%、30%、39%),而-35℃速冻组各损失率均处于较低水平;烤制后,-18℃冷冻组亮度值最低(36.88),-5℃微冻组红度值(a^(*))最低(5.36),4℃冷藏组黄度值(b^(*))最低(11.60);煮制后,各组a^(*)和b^(*)存在显著差异(P<0.05),-18℃冷冻组a^(*)最高(15.09),-35℃速冻组a^(*)最低(7.53),4℃冷藏组b^(*)最低(10.40)。烤制后,-18℃冷冻组硬度和咀嚼性均显著高于-35℃速冻组(P<0.05);煮制后,-18℃冷冻组、-35℃速冻组硬度和咀嚼性与鲜肉无显著差异(P>0.05),表明超低温贮藏能有效保持羊肉品质;-35℃速冻组烤制和煮制后评分较高(90、88)。综上,-35℃速冻较适用于多浪羊肉的贮藏保鲜,可在一定程度上保证羊肉加工品质。
To investigate the changes in the quality of mutton stored at different storage temperatures before and after roasting and boiling,fresh leg meat from Duolang sheep was stored at different temperatures(4,-5,-18,and-35℃)for 24 h.Its quality was evaluated after thawing,boiling and roasting.Results demonstrated that the sample frozen at-5℃ had the highest thawing,centrifugal,boiling,and roasting loss rate(5%,24%,30%and 39%,respectively)while the sample frozen at-35℃ had lower values for all these parameters.After roasting,the sample frozen at-18℃ had the lowest brightness value(36.88),the sample frozen at-5℃ had the lowest redness value(a^(*);5.36),and the sample refrigerated at 4℃ had the lowest yellowness value(b^(*);11.60).Significant differences in a^(*)and b^(*)were observed among all boiled meat samples(P<0.05),with the-18℃frozen group showing the highest a^(*)(15.09),the-35℃frozen group exhibiting the lowest a^(*)(7.53),and the 4℃refrigerated group showing the lowest b^(*)(10.40).After roasting,the-18℃ frozen group showed significantly higher hardness and chewiness than did the-35℃ frozen group(P<0.05).After boiling,the-18 and-35℃ frozen groups showed no significant differences in hardness or chewiness compared with fresh meat(P>0.05),indicating that ultra-low temperature storage maintained mutton quality.Both roasted and boiled samples of mutton frozen at-35℃ had higher sensory scores(90 and 88,respectively).Collectively,freezing at-35℃ was more suitable for the storage and preservation of Duolang mutton,ensuring its processing quality.
作者
程秀峰
赵宇航
任小娜
吴斌
苏婷婷
余以刚
CHENG Xiufeng;ZHAO Yuhang;REN Xiaona;WU Bin;SU Tingting;YU Yigang(College of Life and Geographic Sciences,Kashi University,Kashi 844000,China;Key Laboratory of Biological Resources and Ecology of Pamirs Plateau in Xinjiang Uygur Autonomous Region,Kashi 844000,China;School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,China)
出处
《肉类研究》
北大核心
2025年第11期48-56,共9页
Meat Research
基金
喀什大学校级科研项目((2024)2896)
喀什大学科研启动经费项目(GCC2024ZK-027)
新疆维吾尔自治区自然科学基金面上项目(2024D01A06)。
关键词
多浪羊肉
贮藏温度
品质
风味
质构
保水性
Duolang mutton
storage temperature
quality
flavor
texture
water-holding capacity
