滩羊肉成熟前后脂肪酸含量的变化特征  

Change Characteristics of Fatty Acid Content in Mutton of Tan Sheep before and after Aging

作　　者：王旭东[1] 何渊[1] 王强[2] 辛国省[2] 

机构地区：[1]甘肃农业大学动物医学院,甘肃兰州730070 [2]宁夏大学生命科学学院,宁夏银川750021

出　　处：《安徽农业科学》2013年第17期7570-7572,共3页Journal of Anhui Agricultural Sciences

基　　金：国家自然科学基金项目(31101752);国家博士后基金项目(2011M501492)

摘　　要：[目的]为进一步研究滩羊肉加工保存方法提供理论依据。[方法]通过对滩羊肉成熟前后脂肪酸含量的变化研究,探讨成熟处理对滩羊肉风味品质的潜在影响。[结果]4℃条件下滩羊肉的成熟时间为96 h。宰后96 h滩羊肉pH最低。除部分饱和脂肪酸外,熟化后滩羊肉中多数脂肪酸的含量出现不同程度升高。从脂肪酸分类来看,成熟后滩羊肉中总脂肪酸、饱和脂肪酸、不饱和脂肪酸、单不饱和脂肪酸和多不饱和脂肪酸的含量均有所增加。在滩羊肉的脂肪酸中油酸(C18∶1)的含量最高,成熟后可达29.86 g/kg。[结论]熟化一定程度上可提高滩羊肉风味品质。熟化排酸工艺可应用于滩羊肉生产加工,以提高其肉品质。Abstract [ Objective] The research aimed to provide theoretical basis for further study on the processing and storage methods of Tan sheep mutton. [ Method] The changes of fatty acid content in mutton of Tan sheep before and after aging were studied. The potential effects of aging treatment on the flavor quality of Tan sheep mutton were discussed. [ Result] The aging time of Tan sheep mutton under 4 ℃ conditions was 96 h. pH of Tan sheep mutton after slaughtering 96 hours was the lowest. Except some saturated fatty acids,the content of most fatty acids in Tan sheep mutton after aging increased to different extent. From the classification of fatty acids, the content of total fatty acids, saturated fatty acids, unsaturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids in Tan sheep mutton after aging all increased. The content of oleic acid（ C18：1 ） in fatty acids of Tan sheep mutton was highest, reaching 29.86 g/kg after aging. [ Conclusion] Aging could eldaance the fla- vor quality of Tan sheep mutton to certain extent. Aging and acid discharge technologies could be used in the production and processing of Tan sheep mutton, so as to improve the mutton quality.

关 键 词：熟化 滩羊 脂肪酸 肉品质 

分 类 号：S826.89[农业科学—畜牧学]