冻藏时间及pH值对宰后不同部位羊肉保水性变化的影响  

Impact of Frozen Storage Time and pH on Changes in Water Holding Capacity of Lamb from Different Carcass Parts

作　　者：鲁蒙[1] 巴吐尔.阿不力克木 欧阳宇恒 蒋银燕[1] 

机构地区：[1]新疆农业大学食品科学与药学科学学院,新疆乌鲁木齐830052

出　　处：《肉类研究》2013年第9期26-30,共5页Meat Research

基　　金：国家自然科学基金地区科学基金项目(31260381)

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<0.05);pH值与各部位肌肉系水力值均呈正相关,与蒸煮损失则呈负相关。故冻藏时间对新疆巴什拜羊不同部位保水性影响较大。随着冻藏时间的延长,各部位羊肉的水分含量、解冻滴水损失、系水力、蒸煮损失均会发生变化,这一过程中,pH值的变化对保水性各指标变化影响也较大。The objective of the present study was to examine the impact o^trozen storage ume on utc wa,~l ,,v e ~,,e ~ v. 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 30~ 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 〈 0.05）. A positive correlation of pH with water holding capacity and a negative correlation with cooking loss were found for the three muscles. Therefore, frozen storage time affected considerably the water holding capacity of muscles from different parts of lamb carcass. As storage time was prolonged, lamb muscles presented changes in moisture content, thaw drip loss, water holding capacity and cooking loss, and the water holding capacity varied significantly depending on the pH

关 键 词：冻藏时间 PH值 解剖部位 羊肉 保水性 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]