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投稿时间：2022-09-22
投稿时间：2022-09-22
中文摘要: 为探究解僵成熟对羊肉品质的影响，该文对贮藏1 d和5 d的小尾寒羊和湖羊的pH值、色差、保水性、质构、剪切力、氨基酸等指标进行测定，探讨解僵成熟后羊肉的食用价值。结果表明，羊肉在解僵期间pH值一直处于鲜肉标准，解僵成熟后红度值（a*值）增加；滴水损失率随贮藏时间的延长而增加，但半膜肌部位保水性更好；羊肉的硬度、黏附性显著增加（P<0.05），弹性和剪切力显著下降（P<0.05），且嫩度变化受部位影响较大；总游离氨基酸含量显著下降（P<0.05）。羊肉经贮藏5 d解僵成熟后，颜色更为鲜亮，嫩度得到明显提高，该时的羊肉更适合烹饪加工，但氨基酸含量降低较多，营养价值有所流失。
Abstract:To explore the influence of thawing and ripening on mutton quality，the pH value，color difference，water retention，texture，shear force，and amino acid of Small Tailed Han sheep and Hu sheep stored for 1 d and 5 d were measured to explore the edible value of mutton after thawing maturity.The results showed that the pH value of mutton was always in the fresh meat standard during the thawing period，and the redness value（a*value）increased after thawing.The drip loss rate increased with the extension of storage time，but the water retention of hemimembrane muscle was better.The hardness and adhesiveness of mutton increased significantly（P<0.05），while the elasticity and shearing force decreased significantly（P<0.05），and the tenderness was greatly influenced by the position.The content of total free amino acids decreased significantly（P<0.05）.After 5 d of storage，the color of mutton after thawing and ripening was brighter and the tenderness was obviously improved.At this time，mutton was more suitable for cooking but the amino acid content was reduced，thereby losing the nutritional value.
keywords: mutton thawing and ripening tenderness color amino acid
文章编号：202311008 中图分类号： 文献标志码：
基金项目:河北省现代农业产业技术体系羊产业创新团队专项（HBCT2018140203）；河北省省级科技计划资助重点研发计划项目（20327115D）
| 作者 | 单位 |
| 田寒雪1，2，饶伟丽1，王世静1，王宇1，王涵1，彭院院1，淑英1，程书梅1，王媛2，张志胜1* | 1.河北农业大学食品科技学院，河北 保定 071001；2.衡水志豪畜牧科技有限公司，国家羊肉加工技术研发专业中心，河北 衡水 053000 |
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