梅花鹿肉与绵羊肉在僵直化过程中主要理化性能的比较  

Comparation of Main Chemical and Physical Properties of Sika and Lamb During Rigor Setting

作　　者：崔丽娟[1] 德力格尔桑[1] 刘彦峰 

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010018 [2]内蒙古大圣生物技术有限公司,呼和浩特010018

出　　处：《保鲜与加工》2007年第3期32-34,共3页Storage and Process

摘　　要：通过对鹿肉与羊肉在宰后僵直化过程中保水性、pH值、游离羟脯氨酸、糖原、游离氨基酸等含量的检测及比较发现,鹿肉与羊肉在僵直化过程中各项理化指标变化趋势基本一致。鹿肉失水率、pH值、游离氨基酸含量比羊肉高(P<0.01);游离羟脯氨酸含量比羊肉低(P<0.01);巯基含量略高于羊肉,但差异不显著。鹿肉糖原含量略低于羊肉,但差异不显著。The water holding capacity, pH value, free hydroxyproline, glycogen, free amino acids of muscle of sika and lamb are determined and compared during pre-rigor and post-rigor stage. The results shown that variation trends of the chemophysiology properties are similar. And the water holding capacity, pH value and free amino acid of venison are higher （P〈0.01） then those of lamb, while free hydroxyproline is lower （P〈0.01）.thiohydroxy level of venison is slightly higher than that of lamb but glycogen level of venison is slightly lower than that of lamb ,insignificantly.

关 键 词：羊肉 鹿肉 僵直化过程 理化指标 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]