基于加工品质的茶卡藏羊肉评价  

Evaluation on Chaka Tibetan sheep mutton based on processing quality

作　　者：李威[1] 闫忠心[1] 胡蓉[1] 马雪清 靳义超[1] LI Wei(Academy of Animal Science and Veterinary Medicine of Qinghai University,Xining 810016)

机构地区：[1]青海大学畜牧兽医科学院,西宁810016 [2]青海大学食品工程系,西宁810016

出　　处：《青海畜牧兽医杂志》2018年第6期43-45,27,共4页Chinese Qinghai Journal of Animal and Veterinary Sciences

基　　金：青海省科技计划项目(2017-NK-12);海西州科技计划项目(2017-N-504)

摘　　要：为了解茶卡藏羊肉不同部位的品质特性及相关关系,分析了不同部位的蒸煮损失、色泽及质构品质。结果表明:茶卡藏羊不同部位的加工品质特性存在差异。蒸煮损失外脊显著高于羊排和后腿(P <0. 05),与前腿、上脑和颈肉差异不显著(P> 0. 05)。L值上脑、颈肉和羊排显著高于后腿和外脊(P <0. 05),与前腿差异不显著(P> 0. 05),各部位a值不存在显著差异(P> 0. 05)。后腿和羊排硬度与前腿、上脑、颈肉和外脊存在显著差异(P <0. 05),弹性和内聚性差异均不显著(P> 0. 05),羊排和后腿咀嚼性与前腿和上脑存在显著差异(P <0. 05)。本研究为茶卡藏羊肉的深加工利用提供了数据参考。To understand the quality characteristics and correlation of different parts of Chaka Tibetan sheep mutton, the cooking loss,color and texture quality of different parts were analyzed.The results showed that the processing quality characteristics of different parts of Chaka Tibetan sheep mutton were different.The cooking loss of the outer ridge was significantly higher than that of lamb chop and hind leg ( P < 0.05),and there is no significantly difference ( P > 0.05) in cooking loss between outer ridge and the front leg,upper brain and neck.The L value of upper brain, neck meat and lamb chops was significantly higher than that of hind legs and outer ridges ( P < 0.05),and compared with forelegs , there is no significantly difference ( P > 0.05).while there was no significant difference in a value of each part ( P > 0.05).There were significantly differences in the hardness between hind legs,lamb chops and forelegs, upper brains,neck and outer ridges ( P < 0.05),no significant differences in elasticity and cohesion ( P > 0.05).there was a significantly differences in the chew ability between lamb chops,hind legs and forelegs and upper brains ( P < 0.05).The data provided reference for the deep processing and utilization of Chaka Tibetan sheep mutton.

关 键 词：茶卡藏羊 蒸煮损失 肉色 质构 

分 类 号：S817.29[农业科学—畜牧学]