呼伦贝尔大尾羊和短尾羊食用品质的对比  

Comparison on eating quality between Hulun Buir big fat-tailed sheep and Hulun Buir short fat-tailed sheep

作　　者：袁倩[1] 陈槟颖 王德宝[1] 苏日娜[1] 靳志敏[1] 靳烨[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018

出　　处：《食品工业科技》2014年第16期158-159,165,共3页Science and Technology of Food Industry

基　　金：国家"十二五"科技支撑项目课题(2012BAD13B02)

摘　　要：通过测定相同月龄呼伦贝尔大尾羊和短尾羊不同部位肌肉的熟肉率、嫩度、色泽和pH的变化,研究呼伦贝尔大尾羊和短尾羊食用品质的差异。结果表明:呼伦贝尔短尾羊臂三头肌熟肉率显著大于呼伦贝尔大尾羊臂三头肌的熟肉率(p<0.05),大尾羊股二头肌的红度显著大于短尾羊(p<0.05),短尾羊臂三头肌的剪切力值显著小于大尾羊臂三头肌的剪切力值(p<0.05),两个品系三个部位的pH0没有显著性变化(p>0.05),大尾羊三个部位的pH24均显著大于对应部位短尾羊的pH24(p<0.05),即短尾羊臂三头肌的保水性和嫩度优于大尾羊臂三头肌。The cooking yield,tenderness,color,and pH for biceps femoris muscle,longissimus dorsi,and arm triceps were respectively analyzed to compare the eating quality between Hulun Buir big fat-tailed sheep and Hulun Buir short fat-tailed sheep. The results showed that cooking yield and tenderness in Hulun Buir short fat-tailed sheep were significant higher than Hulun Buir big fat-tailed sheep,which were from arm triceps （p〈0.05）. Biceps femoris muscle in Hulun Buir short fat-tailed sheep were significant lower than Hulun Buir big fat-tailed sheep（p〈0.05）, pH0 value was not changed significantly among these three part of the muscle. pH24 in Hulun Buir short fat-tailed sheep were significant lower than Hulun Buir big fat-tailed sheep（p〈0.05）. It meand that the water-retaining property and tenderness of arm triceps for Hulun Buir short fat-tailed sheep was better than Hulun Buir big fat-tailed sheep.

关 键 词：呼伦贝尔大尾羊 呼伦贝尔短尾羊 食用品质 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]