冻藏时间及pH值对宰后不同部位羊肉保水性变化影响.docVIP

冻藏时间及pH值对宰后不同部位羊肉保水性变化影响 　　摘 要：-18℃条件下将新疆巴什拜羊的肩肌、臀肌、背最长肌分别冻藏1、3、5、7、15、30d后，对其保水品质特性进行检测分析。结果表明：肩肌系水力随冻藏时间延长不断降低，冻藏时间延长至15、30d时有所回升；臀肌系水力随时间延长有所下降，蒸煮损失随冻藏期间延长不断增加，冻藏30d蒸煮损失最高，解冻滴水损失随冻藏时间延长而增加；背最长肌系水力随着冻藏时间的延长下降，蒸煮损失随冻藏时间延长呈增加趋势，在冻藏1d时最低，与冻藏15、30d差异显著（P　　关键词：冻藏时间；pH值；解剖部位；羊肉；保水性 　　Impact of Frozen Storage Time and pH on Changes in Water Holding Capacity of Lamb from Different Carcass Parts 　　LU Meng，BATUER Abulikemu*，OUYANG Yu-heng，JIANG Yin-yan 　　（College of Food Science and Pharmacy， Xinjiang Agricultural University， ürümqi 830052，China） 　　Abstract：The objective of the present study was to examine the impact of frozen storage time on the water holding capacity of lamb from different carcass parts and hence provide theoretical data for correct evaluation of the eating quality of frozen lamb. The shoulder， gluteus， longissimus dorsi muscles of lamb carcasses （Bashibai sheep） frozen for 1， 3， 5， 7， 15 d and 30 d at -18 ℃ were measured for water holding capacity. The results showed that the water holding capacity of shoulder muscles continuously reduced as frozen storage time extended， and rebounded at days 15 and 30. A continuous decrease in water holding capacity was also observed for gluteus， while the cooking loss showed a continuous increase with increased storage time， reaching its maximum on the 30th day. Likewise， there was an increase in thaw drip loss with prolonged storage time. The water holding capacity of longissimus dorsi exhibited a downward trend as storage time increased， the cooking loss was at its minimum level after 1 day of storage and then became higher with extended storage time and showed a significant 　　difference at days 15 and 30 （P 　　目前，对于肉的保水性，冷冻、冷却禽肉、猪肉、鱼类有很多报道，冷冻、冷却羊肉的保水性却鲜见报道。本实验通过研究冻藏时间及pH值的变化对不同部位冷冻羊肉保水性的影响，初步了解冷冻羊肉的保水性品质，分析在不同冻藏时间下新疆巴什拜羊不同部位肉的保水性变化，为正确评价冷冻羊肉食用品质提供理论依据。 　　1 材料与方法 　　1.1 材料与试剂 　　6～9月龄宰后巴什拜羊（14只） 新疆裕民县谢尔盖畜牧科技有限公司清真屠宰厂。巴什拜羊按常规工艺屠宰，24h内取胴体的肩肌、臀肌和背最长肌，各部位各时段均随机分成3组样品，肉样分割成大小约3cm×3cm×3cm块状装入保鲜袋内，采用直接冻结法，于-18℃冻结并冻藏。 　　95%乙