欧拉型藏羊肉炖煮加工特性.docVIP

欧拉型藏羊肉炖煮加工特性 　　摘 要：选取成年欧拉型公羊和母羊的前腿肉、后腿肉和肋腹肉，研究其炖煮加工后感官、理化和蛋白质热变性等特性。结果表明：炖煮后欧拉型藏羊肉肉质柔软、富有多汁性，具有典型的羊肉香气，炖煮后肉汤透明澄清，脂肪团聚于表面，有明显的香味和鲜味。炖煮后欧拉型藏羊肉色差没有显著变化（P0.05），欧拉型公藏羊与母藏羊的前腿肉、后腿肉、肋腹肉的硬度、弹性、咀嚼性、黏聚性均没有显著性差异（P0.05）。炖煮后欧拉型藏羊肉的肌原纤维蛋白质热降解，其蛋白质热稳定性与性别、部位无关；肌浆蛋白质炖煮后大量消失，发生了热变性，进而导致溶解性急剧降低，性别和部位对肌浆蛋白质的热稳定性影响显著。 关键词：欧拉型藏羊；炖煮；感官品质；质构；蛋白质热变性 Abstract： Forelegs， hindquarters and flank meat of male and female Tibetan Oula sheep were examined for sensory quality， physicochemical properties and protein heat denaturation after deep water boiling. The results showed that Tibetan Oula mutton was tender， juicy and tasty after water boiling， and the broth was clear and transparent with the fat floating on the surface， having a strong and delicious flavor. After boiling， color parameters and texture properties （harness， elasticity， chewiness and cohesiveness） of Tibetan Oula mutton from different cuts of male or female carcasses were not significant different （P 0.05）. Myofibrillar protein degradation occurred after boiling， and no differences in the thermal stability of myofibrillar protein in Tibetan Oula mutton were observed between meat cuts and sexes. Additionally， large quantities of sarcoplasmic proteins were lost and the solubility was reduced dramatically due to heat denaturation. Heat stability of sarcoplasmic proteins was significantly affected by both sexes and meat cuts. Key words： Tibetan Oula sheep； water boiling； sensory quality； texture profile； protein heat denaturation DOI：10.7506/rlyj1001-8123-201705001 中图分类号：TS251.5 文献标志码：A 文章编号：1001-8123（2017）05-0001-04 欧拉型藏羊是藏羊品系中唯一的以产肉为主，肉、皮、毛兼用的特殊品种，主产区位于青藏高原东部，具有良好的严寒低氧适应性。欧拉型藏羊常年生活在海拔3 000 m以上的高原草甸，形成了胴体肌肉丰满、蛋白质含量高、脂肪少而分布均匀、色泽稳定性强的特点[1-10]。目前，已对欧拉型藏羊肉的营养品质、色泽稳定性、近红外光谱[5]、风味特征[6]等进行过部分研究，但是对其加工特性的研究还未见报道。 有研究表明，性别、部位影响羊肉的加工特性[4，11-17]。研究报道小于8月龄的巴美肉羊母羊屠宰率高于公羊[13]；藏公羊的屠宰率和净肉率高于藏母羊[4]。高爱琴等[15]研究表明公羊肉瘦肉率显著高于母羊肉，肌肉中棕榈酸的含量显著高于母羊肉，硬脂酸含量母羊肉高于公羊肉。郭元等[16]通过对小尾寒羊不同分割部位（肩脊肉、腰内肌、肋排肉、前腿肉、后腿肉、腱子肉）肉的品质进行测定，表明肉品颜色、剪切力、肌纤维直径和密度差