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。
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 largest, and flank showed the least instant boiling loss.
出处
《肉类研究》
北大核心
2017年第2期16-20,共5页
Meat Research
基金
公益性行业(农业)科研专项(201203009)
国家现代农业(肉羊)产业技术体系建设专项(CARS-39)
关键词
欧拉型藏羊肉
涮制
感官品质
蛋白质降解
涮制损失
Oula Tibetan sheep meat
instant-boiled
sensory quality
protein degradation
instant boiling loss
作者简介
高玲玲（1992-），女，硕士研究生，主要从事肉品科学与技术研究。E—mail：gaolinglingwork@163．com
通信作者：张德权（1972-），男，研究员，博士，主要从事肉品科学与技术研究。E-mail：dequan_zhang0118@126．com
