永昌蘑菇羊与甘南藏羊肉品质比较  

Comparison for the quality of mutton from Yongchang sheep fed mushroom stalk and Gannan Tibetan sheep

作　　者：张楠 朱子雄 ZHANG Nan, ZHU Zi-xiong(Gansu Yi Quan Xin He Agricultural Science and Technology Development Co.Ltd, Lanzhou 730070, Chin)

机构地区：[1]甘肃怡泉新禾农业科技发展有限公司,甘肃兰州730070

出　　处：《食品工业科技》2018年第6期82-85,101,共5页Science and Technology of Food Industry

摘　　要：为了对永昌肉羊品质的评价提供理论依据,本文以饲喂双孢蘑菇菇柄的永昌肉羊和同期甘南藏羊为研究对象,对8月龄肥育后的羊肉表面亮度、熟肉率、蛋白含量等品质进行了分析。结果表明:永昌蘑菇羊肉表面亮度L~*值为32.27、熟肉率67.51%、pH5.86、水分75.88 g/100 g、蛋白质21.37 g/100 g、失水率为28.17%、剪切力5.31 kg/cm^2、脂肪含量2.01 g/100 g,氨基酸和脂肪酸含量丰富;甘南藏羊肉表面亮度L~*值为30.72、熟肉率60.41%、pH5.57、水分71.01 g/100 g、蛋白质20.06 g/100 g、失水率为33.21%、剪切力6.14 kg/cm^2、脂肪含量2.31 g/100 g。与甘南臧羊肉相比,永昌蘑菇羊具有高蛋白、低脂肪、嫩度好、营养价值高等特点。Abstract： In order to provide theoretical basis for evaluating the quality of the Yongchang sheep, the ~ongchang sheep fed with Agaricus bisporus stalk and Gannan Tibetan sheep were studied and analysis for the quality of mutton after being fed for 8 months, such as the surface brightness value, the cooked meat rate and the protein content. The results showed：the surface brightness value of L＊ in Yongchang mushroom sheep is 32.27, and the cooked meat rate is 67.51% ,the pH is 5.86, the water content is 75.88 g/100 g,the protein content is 21.37 g/100 g,the water loss is 28.17% ,the shear stress is 5.31 kg/cm2 ,the fat content is 2.01 g/100 g,and rich in amino acids and fatty acids.The surface brightness value of L＊ in Gannan Tibetan sheep is 30.72,and the cooked meat rate is 60.41%, the pH is 5.57, the water content is 71.01 g/100 g, the protein content is 20.06 g/100 g,the water loss is 33.21% ,tile shear stress is 6.14 kg/cm2 ,the content of fat is 2.31 g/100 g.Compared with Gannan Tibetan sheep, the mutton from Yongchang sheep fed with mushroom stalk had higher protein, lower fat, better tenderness and higher nutritional value.

关 键 词：羊肉品质 蘑菇菇柄 甘南藏羊 永昌蘑菇羊 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]