欧拉型藏羊肉的涮制加工特性.PDFVIP

16 2017, Vol. 31, No. 02 肉类研究 中国肉类食品综合研究中心 基础研究 MEAT RESEARCH CHINA MEAT RESEARCH CENTER 欧拉型藏羊肉的涮制加工特性 高玲玲，王振宇，张彩霞，李 铮，张德权* （中国农业科学院农产品加工研究所，农业部农产品加工综合性重点实验室，北京 100193 ） 摘  要：选取成年欧拉型藏羊公羊和母羊的前腿肉、后腿肉和肋腹肉，研究其涮制加工中感官、理化和蛋白质降解 特性。结果表明：母羊肉的感官得分高于公羊肉，更适合涮制；肋腹肉整体感官品质最好，后腿肉次之；醛类物质 对欧拉型藏羊肉涮制挥发性风味的形成贡献率最大，公羊肉醛类物质含量高于母羊肉，后腿肉醛类物质含量高于其 他部位肉；欧拉型藏羊母羊肉的肌原纤维蛋白降解程度大于公羊肉；前腿肉的涮制损失最大，肋腹肉最小。 关键词：欧拉型藏羊肉；涮制；感官品质；蛋白质降解；涮制损失 Instant Boiling Characteristics of Oula Tibetan Sheep Meat * GAO Lingling, WANG Zhenyu, ZHANG Caixia, LI Zheng, ZHANG Dequan (Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China) Abstract: Mutton slices from forelegs, hindquarters and flank of male and female adult Oula Tibetan sheep were examined for sensory quality, physicochemical properties and protein degradation characteristics after instant boiling. The results showed that ewe meat were more suitable for instant boiling due to higher sensory scores compared to ram meat. Flank had the best sensory quality, followed by hindquarters. Aldehydes were the most important volatile flavor compounds for instant- boiled Oula Tibetan sheep meat. Ram meat had higher aldehydes contents compared to ewe meat, and hindquarters had higher aldehydes contents compared to the other meat cuts. The degradation degree of myofibrillar proteins of ewe meat was larger than that of ram meat. Instant boiling loss of forelegs was the larg