不同品种羊肉熏制加工适宜性评价模型研究  

Prediction Model to Evaluate the Suitability of Different Sheep Breeds for Producing Smoked Mutton

作　　者：柴佳丽 王振宇[1] 侯成立[1] 李铮[1] 张德权[1] CHAI Jiali;WANG Zhenyu;HOU Chengli;LI Zheng;ZHANG Dequan(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China;Key Laboratory of Agro-Products Processing, Ministry of Agriculture Beijing 100193, China)

机构地区：[1]中国农业科学院农产品加工研究所,农业部农产品加工重点实验室,北京100193

出　　处：《食品科学》2017年第19期75-80,共6页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2016YFD0401505);公益性行业(农业)科研专项(201203009;201303083);国家现代农业(肉羊)产业技术体系建设专项(CARS-39)

摘　　要：中国肉羊品种资源丰富,不同品种羊肉营养理化品质特性存在差异,原料肉基本品质决定了熏制羊肉的品质。为研究不同品种羊肉营养理化品质特性的差异及其熏制加工适宜性,本实验以10?个品种肉羊的通脊为原料,分别测定了原料肉的7个指标(水分含量、蛋白质含量、脂肪含量、pH24 h值、L~*值、a~*值、b~*值)、熏制羊肉的9个品质指标(熏制损失率、剪切力、硬度、弹性、黏聚性、咀嚼性、表皮L~*、表皮a~*、表皮b~*)。通过多元统计分析研究了熏制前原料肉品质与熏制后羊肉品质之间的关系,结果发现水分含量与熏制损失率呈极显著正相关,蛋白质含量与黏聚性呈极显著正相关关系(P<0.01),脂肪含量与弹性呈极显著负相关关系(P<0.01)。筛选出关键理化指标分别为蛋白质含量、脂肪含量、pH24 h值、b~*值,建立了熏制羊肉品质的综合评价模型Y=0.190 9A+0.355 5B+0.234 3C+0.219 3D,其中,A为蛋白质含量、B为脂肪含量、C为pH24 h值、D为b~*值。China possesses abundant resources of mutton sheep breeds.The nutritional and physicochemical qualities of mutton vary different among breeds and the quality of raw mutton determines the quality of smoked mutton.The differences in physicochemical and nutritional characteristics of longissimus dorsi muscles from different sheep breeds were investigated,and we also evaluated their suitability for producing smoked mutton.Seven quality indicators of raw mutton(water content,protein content,fat content,pH24h,L*,a*and b*values)and nine quality indicators of smoked mutton(smoking loss,shear force,hardness,elasticity,cohesiveness,chewiness,epidermis L*,a*and b*values)were analyzed.The relationship between the qualities of raw meat and smoked meat was analyzed by multivariate statistical analysis.The results showed that water content was significantly positively correlated with smoking loss(P<0.01),and protein content was significantly positively correlated with cohesiveness(P<0.01),while fat content was significantly negatively correlated with elasticity(P<0.01).Protein content(A),fat content(B),pH24h(C),and b*(D)were chosen key variables to evaluate the suitability of mutton longissimus dorsi for producing smoked mutton.As a result,a prediction model to estimate the overall quality(Y)of smoked mutton was fitted as follows:Y=0.1909A+0.3555B+0.2343C+0.2193D.

关 键 词：羊肉 熏制肉 品种 品质评价 加工适宜性 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]