我国地方绵羊品种与进口羊腿肉的营养质构差异分析  

Analysis of the nutritional quality difference between imported and Chinese lamp leg

作　　者：朱宏 梁克红 仇菊 王靖 ZHU Hong;LIANG Ke-Hong;QIU Ju;WANG Jing(Institute of Food and Nutrition Development,Ministry of Agriculture and Rural Affaires,Beijing 100081,China)

机构地区：[1]农业农村部食物与营养发展研究所,北京100081

出　　处：《食品安全质量检测学报》2020年第9期2758-2765,共8页Journal of Food Safety and Quality

基　　金：农业农村部食物与营养发展研究所基本业务费(1610422019008)。

摘　　要：目的分析对比我国不同产区主要地方品种与进口羊腿肉的营养品质与质构差异。方法选取中东部农牧交错带肉羊优势区域主要产区:内蒙古锡林郭勒;西北肉羊优势区域的代表产区:新疆、甘肃和宁夏,以乌珠穆沁羊、滩羊、哈萨克羊3个地方品种为主,同时对比来自澳大利亚和新西兰的进口羊腿,品种分别为澳洲白与无角陶赛特羊。分析羊腿的蛋白、脂肪、脂肪酸及氨基酸、维生素、矿物质含量,以及质构参数。结果澳大利亚羊腿蛋白含量较高;甘肃肃北哈萨克羊脂肪酸组成最优;内蒙古锡林郭勒阿巴嘎旗乌珠穆沁羊的钙、磷、钾含量均较高。结论营养成分受品种、饲养方式、地理环境等综合影响:蛋白含量与品种有关,放牧会增加羊腿中不饱和脂肪酸的含量,地理环境与饲料共同影响羊腿的矿质元素含量特征;口感受饲养方式影响较大,放牧会导致羊肉硬度较高。Objective To analyze and compare the difference of nutrient quality and texture between main local varieties in different producing areas of China and imported mutton.Methods The main producing areas of meat sheep in the middle and eastern agricultural and pastoral ecotone zone were selected:Xilingol,Inner Mongolia.The representative producing areas of the dominant areas of meat sheep in northwest China were Xinjiang,Gansu and Ningxia,which were mainly composed of three local breeds:Wuzhu mu qin sheep,Tan sheep and Kazak sheep.Meanwhile,the imported leg sheep from Australia and New Zealand were compared with the Australian white and hornless Tausset sheep.The content of protein,fat,fatty acid,amino acid,vitamin,mineral and texture parameters was analyzed.Results The protein content of Australian lamb leg was higher.The optimal fatty acid composition of Subei kazak sheep in Gansu province.The content of calcium,phosphorus and potassium in Wuzhumuqin sheep from abaga banner of Xilingol in Inner Mongolia was high.Conclusion Nutrition composition is related to variety,feeding mode,geographical environment.Protein content is related to variety.Grazing will increase the content of unsaturated fatty acids in lamp leg.Geographical environment and feed mode together affect the content mineral elements in lamp leg.The effect of feeding mode on the taste of the mouth is great,and grazing will lead to higher hardness of lamp leg.

关 键 词：羊腿肉 不同产地 地方品种 营养成分 质构 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程] S826[轻工技术与工程—食品科学与工程]