安徽白山羊肉品质及其低温加工特性  

Low-temperature processing characteristics and quality of Anhui white goat meat

作　　者：刘颜 周颖 贾永京 李景军 熊国远 LIU Yan;ZHOU Ying;JIA Yongjing;LI Jingjun;XIONG Guoyuan(College of Food Engineering,Anhui Science and Technology University,Fengyang 233100,China;Anhui Engineering Laboratory for Agro-products Processing,Anhui Agricultural University,Hefei 230036,China)

机构地区：[1]安徽科技学院食品工程学院,安徽凤阳233100 [2]安徽农业大学茶与食品科技学院,安徽省农产品加工工程实验室,安徽合肥230036

出　　处：《食品与发酵工业》2021年第16期211-218,共8页Food and Fermentation Industries

基　　金：2020年度烹饪科学四川省高等学校重点实验室开放基金项目(PRKX2020Z25);安徽省科技重大专项项目(18030701212,17030701021,17030701036)。

摘　　要：为充分利用安徽白山羊肉的低温加工特性,以安徽白山羊肉(Anhui white goat meat,AWGM)为研究对象,以杂交商品羊肉(hybridized market sheep meat,HMSM)为对照,采用煮、烤、炸和斩拌4种低温加工工艺,测定其出品率、质构以及羊肉糜的动态流变学特性等指标,并结合感官评定,研究其鲜肉的品质特性。结果表明,AWGM鲜肉水分含量、L^(∗)、pH值显著高于HMSM(P<0.05),而脂肪、蛋白质含量和剪切力值显著低于HMSM(P<0.05);煮制和斩拌后AWGM的出品率、胶黏性显著高于HMSM(P<0.05),且烤制后硬度、胶黏性、咀嚼性和炸制后弹性显著高于HMSM(P<0.05),但炸制后硬度、胶黏性、硫代巴比妥酸值和斩拌后弹性、凝聚性显著低于HMSM(P<0.05);斩拌后HMSM肉糜的储能模量最大,表明HMSM的凝胶形成能力强,且煮制工艺和斩拌工艺的感官评价最好。综上,AWGM较适宜低温烤制和煮制工艺,HMSM较适宜炸制和斩拌工艺。To fully take advantage of the low-temperature process properties of Anhui white goat meat(AWGM),the studies were performed to measure the fresh meat quality of AWGM and to determine the processing characteristics of meat products prepared by four low-temperature processing techniques:boiling,roasting,frying and chopping.The yields,texture,dynamic rheological properties and sensory evaluation of mutton were assessed.The results showed that the water content,L^(∗)and pH of fresh AWGM were significantly high-er than those of fresh HMSM(P<0.05),while the fat,protein content and shear force values were significantly lower(P<0.05).In addition,the adhesiveness and yield of AWGM after boiled and chopped were significantly higher than that of HMSM(P<0.05).The hardness,adhesiveness,chewiness of AWGM in terms of the roasting process and elasticity in terms of the frying process were significantly higher than those of HMSM(P<0.05).However,the hardness,adhesiveness,TBA value of AWGM after frying and elasticity,cohe-siveness after chopping were significantly lower than those of HMSM(P<0.05).The storage modulus of HMSM minced meat was larger which indicated that HMSM had strong gel-forming ability.Furthermore,the sensory evaluation of boiling process and chopping process was the best.This study suggested that AWGM was more suitable for low-temperature roasting and boiling,while the overall quality of HMSM was better through the frying and chopping process.

关 键 词：安徽白山羊肉 品质特性 低温加工工艺 出品率 感官评价 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]