排酸方式对成熟过程中滩羊肉品质和水分变化的影响  

Effect of different acid discharge methods on tan lamb meat quality and its moisture in maturing process

作　　者：杨文婷[1] 柏霜[1] 罗瑞明[1] 李俊丽[1] 张同刚[1] 

机构地区：[1]宁夏大学农学院,宁夏银川750021

出　　处：《食品工业科技》2017年第19期40-44,共5页Science and Technology of Food Industry

基　　金：国家科技支撑计划课题(2015BAD29B05)

摘　　要：本研究分别测定经过快速、常规、延迟冷排酸处理后不同时间点滩羊肉的p H、色泽、系水力、冷却失重等指标,运用低场核磁共振仪检测宰后滩羊肉样品水分的变化规律。结果表明:随着成熟时间的延长,延迟冷排酸处理组的p H下降速率较快,L*值先升高后降低,a*值先降低后升高,冷却失重较大,不易流动水的含量较低;快速冷排酸处理组的p H下降速率较慢,系水力呈先增大后减小的趋势,冷却失重较小,不易流动的水分含量较高,且不易流动水的弛豫时间显著高于其他两组(p<0.05);三组滩羊肉的T21、T22、T23、T24的峰面积之间差异显著(p<0.05);低场核磁图像能够快速反应滩羊肉的水分含量。综合指标看,快速冷却排酸处理组羊肉具有冷却失重小、系水力高的优点,明显优于其他两种排酸方式。In this research, effect of different acid discharge methods on tan sheep meat quality, the pH, color, hydraulic system and weight loss of the mutton were measured at different time, the changes of sample moisture were investigated by low field NMR.The results showed that with the extension of the mature time, the decrease rate of pH in the delayed chilled acid treatment group was higher,L＊ value increased first and then decreased, a＊ value decreased first and then increased, cooling weight loss was heavier,immobilized water was low.The decrease rate of pH in the rapid cold row acid treatment group was slower, the department of water increased first and then decreased, cooling weight loss was small, easy to flow moisture was higher,and the relaxation time of flowable water was significantly higher than other two groups （p 〈 0.05 ）.The differences of T21, T22, T23 and T24 among the three groups were significant （p 〈 0.05 ）.Low-field nuclear magnetic images can quickly reflected the moisture content of the beach lamb.Comprehensive indicators showed that, rapid cooling row of acid discharge group of mutton has several advantages over other two groups, and these advantages included low weight loss, high hydraulic capacity.

关 键 词：滩羊肉 肉品质 低场核磁共振 水分 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]