饲喂月龄对南江黄羊肉色度、嫩度、质构及呈味核苷酸含量的影响  

Effects of Feeding Age on Color,Tenderness,Texture and Flavor Nucleotide Content of Nanjiang Yellow Mutton

作　　者：李潇 李伟丽 朱涛 张国俊 吴韬 LI Xiao;LI Weili;ZHU Tao;ZHANG Guojun;WU Tao(School of food and Bioengineering,Xihua University,Chengdu 610039 China;Sichuan Dejian Nanjiang Brown Goats Food Co.,Ltd,Bazhong 636600 China;Bazhong Nanjiang Brown Goats Scientific Research Institute,Bazhong 636600 China)

机构地区：[1]西华大学食品与生物工程学院,四川成都610039 [2]四川德健南江黄羊食品有限责任公司,四川巴中636600 [3]巴中市南江黄羊科学研究所,四川巴中636600

出　　处：《西华大学学报（自然科学版）》2022年第2期51-57,共7页Journal of Xihua University:Natural Science Edition

基　　金：四川省科技攻关计划资助项目(2019YFN0083,2019YFN0108,2020YFG0167,2020YFN0094,2020YFN0151,21ZHSF0140)。

摘　　要：分别以3、6和9月龄的南江黄羊肉为研究对象,研究不同月龄羊肉的质构、嫩度、色泽及5′-肌苷酸和5′-鸟苷酸的含量。结果表明,在色度上,九月龄羊肉色泽鲜红饱满,而3月龄羊肉色泽较淡。在质构与嫩度上,3月龄羊肉更嫩,硬度、咀嚼性强度最小,9月龄羊肉嫩度最差,硬度、咀嚼性强度最大。在核苷酸含量上,9月龄羊肉中肌苷酸、鸟苷酸含量最高,达到315.16和9.06 mg/kg,分别是3月龄羊肉的2.8和3倍。本研究能为南江黄羊肉制品加工开发提供基础数据。3,6 and 9 months old Nanjiang Brown goats lamb was used as the research object,the texture,tenderness,color and the content of 5′-inosinic acid and 5′-guanylic acid of mutton were researched.The results show that in terms of color,nine-month-old mutton had a bright red and full color,while threemonth-old mutton had a lighter color.In terms of texture and tenderness,three-month-old mutton is more tender,with the lowest hardness and chewiness intensity,and nine-month-old mutton has the worst tenderness,with the highest hardness and chewiness intensity.In terms of nucleotide content,the contents of inosinic acid and guanylic acid in nine-month-old mutton were the highest,reaching 315.16 and 9.06 mg/kg,which were 2.8 and 3 times that of three-month-old mutton,respectively.This research can provide basic data for the processing and development of Nanjiang Brown goats lamb products.

关 键 词：黄羊 质构 肌苷酸 鸟苷酸 高效液相色谱-四极杆飞行时间质谱 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程] S827[轻工技术与工程—食品科学与工程]