短时间热处理对羔羊肉食用品质的影响  

Effects of Short-Time Heat Treatments on the Eating Qualities of Lamb Meat

作　　者：李子晗 费子璇 郭慧 王思珍[1,2] 倪娜[2] LI Zi-han;FEI Zi-xuan;GUO Hui;WANG Si-zhen;NI Na(College of Animal Sciences and Technology,Inner Mongolia University for the Nationalities,Tongliao 028000,China;College of Life Sciences and Food Engineering,Inner Mongolia University for the Nationalities,Tongliao 028000,China)

机构地区：[1]内蒙古民族大学动物科技学院,内蒙古通辽028000 [2]内蒙古民族大学生命科学与食品学院,内蒙古通辽028000

出　　处：《包装工程》2021年第17期88-95,共8页Packaging Engineering

基　　金：国家自然科学基金(31660467);内蒙古民族大学博士科研启动基金(BS360);内蒙古自然科学基金(2014MS0316)。

摘　　要：目的研究短时间热处理对羔羊肉食用品质的影响,明确适宜的短时间热处理条件,为肉类的短时间热加工提供科学依据。方法以羔羊背最长肌为原料,分析不同短时间热处理终止温度对肉样蒸煮损失、质构特性、剪切力、色泽、微观结构和感官品质的影响。结果短时间热处理过程中,蒸煮损失随加热终止温度的升高呈现显著上升趋势(P<0.05),硬度、咀嚼性和剪切力等随温度升高出现了2次上升阶段(P<0.05),当终温高于80℃时,羔羊肉样的色泽和微观结构出现明显的熟化现象,可获得较高的感官评分。结论与长时间热处理相比,加热终温高于80℃的短时间热处理可使羊肉获得较好的食用品质。This paper aims to study the effect of short-time heat treatment on eating quality of lamb meat,explore suitable conditions of short-time heat treatment,so as to provide scientific basis for short-time heat processing of meat.Lamb longissimus dorsi muscle was used as raw materials,the effects of different final temperatures of short-time heat treatment on cooking loss,texture characteristics,shear force,color,microstructure and sensory quality of meat samples were analyzed.During the process of short-time heat treatment,cooking loss with the temperature increasing showed a trend of significant increase(P<0.05),and that the hardness,chewiness,and shear force along with the rising temperature showed two increasing stages(P<0.05).When the final heating temperature was higher than 80℃,the color and micro structure of lamb meat showed obvious cooked state,and obtained higher sensory scores.In conclusion,compared with long-time heat treatment,short-time heat treatment with a final heating temperature higher than 80°C can give the lamb meat better eating quality.

关 键 词：短时间热处理 羊肉 涮食 食用品质 感官评价 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]