无菌包装的五种滩羊肉贮藏过程中品质变化研究  

Study on Quality Change of Five Kinds of Tan Mutton in Aseptic Packaging During Storage

作　　者：朱先锋[1] 刘良超[1] 卢静[1] ZHU Xian-feng;LIU Liang-chao;LU Jing(Jiaozuo University,Jiaozuo 454000,China)

机构地区：[1]焦作大学,河南焦作454000

出　　处：《中国调味品》2023年第9期174-178,共5页China Condiment

基　　金：河南省政府决策研究招标课题(2011B464)。

摘　　要：对无菌包装的5种滩羊肉的颜色、硬度、弹性、咀嚼性和挥发性成分随着贮藏时间延长的变化进行研究和对比,研究结果表明,白切羊肉和凉手抓羊肉的亮度值(L*)随着贮藏时间的延长而升高,剪切力、硬度值和咀嚼性随着贮藏时间的延长呈现先升高后降低的趋势。在色泽变化方面,椒盐羊肝、酱羊肉和酱羊头肉的亮度值随着贮藏时间的延长而减小,酱羊肉和酱羊头肉的亮度值下降较明显,椒盐羊肝相比酱羊肉和酱羊头肉亮度值下降的幅度较小。白切羊肉和凉手抓羊肉的色度值随着贮藏时间的延长而增加;椒盐羊肝的色度值随着贮藏时间的延长基本保持不变;酱羊肉和酱羊头肉的色度值随着贮藏时间的延长而减小。在挥发性成分方面,基于GC-MS法对5种滩羊肉在贮藏前期和后期挥发性成分进行分析,结果表明贮藏后期挥发性成分有所减少,但主体风味成分差异不大。在低温无菌包装条件下贮藏的白切羊肉、凉手抓羊肉、椒盐羊肝、酱羊肉和酱羊头肉5种滩羊肉贮藏期不能超过30 d,贮藏期内滩羊肉的品质不受影响。The changes of color,hardness,elasticity,chewiness and volatile components of five kinds of Tan mutton in aseptic packaging with the extension of storage time are studied and compared.The results show that the brightness value(L)of sliced boiled mutton and cold hand-grasped mutton increases with the extension of storage time,while the shear force,hardness value and chewiness increase firstly and then decrease with the extension of storage time.In terms of color change,the brightness value of mutton liver with spiced salt,sauced mutton and sauced sheep head meat decreases with the extension of storage time,and the brightness value of sauced mutton and sauced sheep head meat decreases more obviously,and the decrease in brightness value of mutton liver with spiced salt is smaller compared to that of sauced mutton and sauced sheep head meat.The chromaticity value of sliced boiled mutton and cold hand-grasped mutton increases with the extension of storage time;the chromaticity value of mutton liver with spiced salt remains basically unchanged with the extension of storage time,and the chromaticity value of sauced mutton and sauced sheep head meat decreases with the extension of storage time.In terms of volatile components,based on GC-MS method,the volatile components of five kinds of Tan mutton are analyzed in the early and later storage period.The results show that the volatile components decrease in the later storage period,but there is little difference in the main flavor components.The storage period of five kinds of Tan mutton including sliced boiled mutton,cold hand-grasped mutton,mutton liver with spiced salt,sauced mutton and sauced sheep head meat stored under low-temperature aseptic packaging conditions shall not exceed 30 days,and the quality of Tan mutton shall not be affected during the storage period.

关 键 词：滩羊肉 风味成分 GC-MS法 贮藏期 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]