不同部位苏尼特羊食用品质与脂肪酸组成  

Study on the Eating Quality and Fatty Acid Composition in Different Anatomical Locations of Sunit Sheep

作　　者：罗玉龙[1] 杨晶[1] 靳志敏[1] 刘夏炜 王柏辉[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,呼和浩特010018

出　　处：《食品工业》2015年第9期294-297,共4页The Food Industry

基　　金：国家自然科学基金(31360393);国家"十二五"科技支撑项目(2012BAD13B02);内蒙古农业大学科技创新团队支持计划(NDTD2013-3)

摘　　要：选择5月龄苏尼特羊各5只,取股二头肌、背最长肌和臂三头肌三个部位,分别测定其色泽、嫩度、pH、熟肉率以及脂肪酸含量并进行比较,确定最佳部位。结果表明背最长肌色差优于股二头肌和臂三头肌,背最长肌的蒸煮损失率显著小于肱二头肌和臂三头肌(p<0.05);背最长肌的嫩度显著小于股二头肌,与臂三头肌没有显著性差异;苏尼特羊三个部位的饱和脂肪酸与多不饱和脂肪酸差异不大,背最长肌的单不饱和脂肪酸高于股二头肌和臂三头肌。因此,苏尼特羊的背最长肌肉质较好,脂肪酸分布合理,为最佳部位。Longissimus dorsi of 5 months Sunite sheep were compared with biceps femoris and arm triceps in terms of color parameters, tenderness, pH, rate of meat loss and fatty acids content. The results showed that the color of longissimus dorsi was better than that of biceps femoris and arm triceps. Meanwhile, rate of meat loss of longissimus dorsi initially declined to the minimum value （p〈0.05）; In addition, the shear force of longissimus dorsi was significantly less than biceps femoris （p〈0.05）; However, the shear force of longissimus dorsi was no significant difference with ann triceps. Saturated fatty acid and polyunsaturated fatty acid content in three parts were no significant difference; monounsaturated fatty acid content in longissimus dorsi was higher than biceps femoris and arm triceps. Hence, longissimus dorsi has a superior eating quality, and it is concluded that the best part is longissimus dorsi.

关 键 词：苏尼特羊 色泽 嫩度 PH 蒸煮损失率 脂肪酸 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]