不同干燥方式对羊肉干的影响及其研究  

Effects of Different Drying Methods on the Dried Mutton and Its Research

作　　者：李美君 王德宝[2] 杨帆 晓燕 马丹[2] 赵丽华 

机构地区：[1]呼和浩特市食品药品监督管理局,呼和浩特010010 [2]内蒙古农业大学食品科学与工程学院,呼和浩特010018 [3]内蒙古鄂尔多斯市生态环境职业学院,鄂尔多斯017010

出　　处：《食品工业》2015年第1期127-129,共3页The Food Industry

基　　金：内蒙古自然科学基金(2011MS1203);国家自然科学基金(31260378)

摘　　要：经恒温干燥、油炸干燥和微波干燥制成的羊肉干,通过测定其p H、水分活度、嫩度和色差,并用高效液相检查经三种干燥方式处理后羊肉干的生物胺种类和含量,对比三种干燥方式对羊肉干品质等的影响。结果显示,经恒温干燥后水分活度显著低于其它两组(p<0.05);羊肉干的剪切力显著高于其他两组(p<0.01);色泽e值和组胺和酪胺的含量极显著低于其它两组(p<0.01)。由此可知,经恒温干燥可迅速降低羊肉干AW,提高羊肉干的硬度,并且使羊肉干的色泽更加红润,品质较佳。The three drying methods of constant temperature drying, frying and microwave drying made of dried mutton were compared to their effects on the quality of dried mutton by measuring the pH, water activity, tenderness, color and the biogenic amines content .The results showed that after constant temperature drying water activity the Aw was significantly lower than the other two groups （p〈0.05）; Shear force of dried mutton was significantly higher than the other two groups （p〈0.01）; The e value and the content of histamine and tyramine were significantly lower than those in the other two groups （p〈0.01）. Therefore, the constant temperature drying can decrease rapidly dried lamb Aw to improve the hardness and make the dried mutton more ruddy color and better quality.

关 键 词：羊肉干 理化指标 生物胺 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]