海南黑山羊宰后贮存过程中肉用品质的变化  

Quality change of Hainan black goat meat in the process of maturation after slaughter

作　　者：李兆亭 杜磊[2] 张伟敏[1] 孙志昶[1] LI Zhao-ting;DU Lei;ZHANG Wei-min;SUN Zhi-chang(College of Food Science, Hainan University, Haikou 570228;Hainan Provincial Quality and Technical Supervision Standards and Information Institute, Haikou 570228)

机构地区：[1]海南大学食品学院,海口570228 [2]海南省质量技术监督标准与信息所,海口570228

出　　处：《食品科技》2018年第4期109-114,共6页Food Science and Technology

基　　金：国家自然科学基金项目(31640061);海南省自然科学基金项目(317034);海南大学科研启动基金项目(kyqd1563)

摘　　要：为研究海南黑山羊之间肉用品质的差异,实验选取海南群英黑山羊和东山羊背最长肌作为实验对象,对其肉色、pH、剪切力、保水性以及挥发性化合物等指标进行测定分析。结果发现:宰后羊肉在(3±1)℃条件下避光冷藏,在(3~5)d群英黑山羊的L~*、a~*和保水性显著高于东山羊(p<0.05),东山羊的剪切力显著高于群英黑山羊(p<0.05),在己醛、庚醛、1-戊烯-3-醇和2-乙基呋喃含量上,东山羊均显著高于普通黑山羊(p<0.05)。研究表明,在宰后贮藏过程中群英黑山羊肉的脂质氧化程度较低,肉色较好,嫩度和风味较为优良,这对指导海南黑山羊肉的生产起到一定的现实意义。In order to study the difference of meat quality between Hainan black goat, this study selected back long muscle as the experimental object of Hainan Qunying black goat and Dongshan goat, determination of its color, pH, shear, water retention and volatile compounds and other indicators. The results showed that the L-＊, a-＊, shear force and water retention of the Qunying black goat were significantly higher than those of Dongshan goat（p〈0.05）. The ratio of hexanal, heptaldehyde, 1-penten-3-ol and 2-ethylfuran of Dongshan goat was significantly higher than that of Qunying black goat（p〈0.05） at（3±1）℃. Research have shown that the degree of lipid oxidation of Qunying black goat is low, the meat color is better, the tenderness and flavor are better than Dongshan goat in the process of slaughtering, which is of great practical significance to guide the production of Hainan black goat.

关 键 词：群英黑山羊 东山羊 品质 挥发性化合物 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]