烤制时间对羊肉串品质和营养物质的影响  

Effect of different baking time on quality and nutrients of mutton shashlik

作　　者：姜三群 王亚洲[1] 王子荣[1] 李瑾瑜[1] 徐泽权[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052

出　　处：《肉类工业》2014年第5期19-24,共6页Meat Industry

摘　　要：目的：研究新疆羊肉串烤制过程中品质和三大营养物质的变化规律,为深入研究其他小分子物质及痕量物质的产生提供必要的实验依据。方法：选用新疆绵羊后腿肉为原料制作成30mm×20mm×8mm的肉块,将肉块用新疆传统无烟煤烤制的方式分别烤制0-9min,每隔1min为一组,感官评定各组样品的风味、色泽和多汁性,并测定各组样品的出品率、Lab值、剪切力、总糖、总脂肪、蛋白质含量的变化。结果：在0-9min的烤制过程中,风味、色泽、多汁性、出品率、b值、总糖、总脂肪、蛋白质含量有极显著变化（p〈0.01）,L值、a值无显著性变化（p〉0.05）;烤制7min的羊肉串感官评分最高,综合得分8.8（10分制）,感官品质最佳;出品率在烤制0-3min下降较快,平均每分钟下降7.3%,烤制3-9min下降较慢,平均每分钟下降2.6%;L值在烤制0-3min由32.7上升到45.6,烤制3-6min由45.6缓慢下降至42.6,烤制6-9min由42.6下降至32.3;L值在烤制过程中变化不显著（p〉0.05）;a值在烤制0-3min由16.3上升至18.9,有缓慢上升趋势,烤制3-9min由18.9变化至20.0,保持稳定状态;a值在烤制过程中变化不显著（p〉0.05）;b值在烤制0-3min由7.3上升至20.8,极显著性升高（p〈0.01）,烤制3-9min变化不显著（p〉0.05）,保持稳定;剪切力在烤制0-3min由4710.7g下降至3132.7g,下降极显著（p〈0.01）,烤制3-7min变化不显著（p〉0.05）,保持稳定,烤制7-9min由3523.3g上升至7533.5g,极显著性升高（p〈0.01）;总糖和总脂肪在烤制3-6min含量极显著下降（p〈0.01）,在烤制0-3min和烤制6-9min呈微弱降低趋势;蛋白质在烤制0-4min含量保持稳定;在烤制4-9min变化极显著（p〈0.01）,含量先上升再下降。结论：烤制时间对羊肉串风味、色泽、多汁性、出品率、Lab值、剪切力、总糖、总脂肪和蛋白质含量的影响较大。羊肉串完全烤熟时的风味、色泽、多汁性的综合得分最高。烤制中期【Objective】The changing rule of the quality and three major nutrients of Xin Jiang mutton shashlik during baking were studied.It could provide experimental basis for the further research of producing other small molecule and trace substance.【Method】Xinjiang sheep hind legs was taken as raw material and made into a 30mm × 20mm × 8mm meat.The meat was baking 0 - 9min respectively in the way of Xin Jiang traditional anthracite baking.Each group of sample interval was one minute.Through sensory evaluating flavor,color and juiciness of each group,the change rule of production rate,Lab value,shear stress,total sugar,total fat and protein were determined.【Result】The result showed that flavor,color,juiciness,production rate,b value,total sugar,total fat and protein had very significant changes（p〈0.01）,L and a value had no significant changes（p 〉0.05） during baking process of 0 - 9 min.When mutton baking at s 7 minutes,sensory score was the highest,comprehensive score was 8.8（ten- point system） and sensory quality was the best.Production rate declined fastest during baking time of 0 - 3min,a fall of 7.3% per minute on average.It declined slowly during baking time of 3 - 9min,a fall of 2.6% per minute on average.L value rose by 32.7 to 45.6 during baking time of 0 - 3min,and slowly fell by 42.6 to 32.3 during baking time of 6 - 9min.L value had no significant change during baking process（p 〉0.05）.a value showed slowly rise by 16.3 to 18.9 during baking time of 0 - 3min,and changed from 18.9 to 20.0 during baking time of 3 - 9min with remaining in a stable condition.a value had no significant change during baking process（p 〉0.05）.b value rose by 7.3 to 20.8 and showed a raised tendency（p〈0.01） during baking time of 0 - 3min,and had no significant change and remained stable during baking time of 3 - 9min（p 〉0.05）.The shear stress fell by 4710.7g to 3132.7g during baking time of 0 - 3min,and show very significantly decrease（p〈0.01）.It had no significant during baking

关 键 词：羊肉串 烤制时间 品质 营养物质 变化 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]