不同煮制温度对放牧条件下哈萨克熏马肉品质的影响  

Effects of Different Cooking Temperatures on the Quality of Kazak Smoked Horse Meat under Grazing Conditions

作　　者：李自芹 陈雅 李文绮 张正红 李宇辉[1] 刘成江[1] LIZiqin;CHEN Ya;LI Wenqi;ZHANG Zhenghong;LIYuhui;LIU Chengjiang(Xinjiang Academy of Agricultural and Reclamation Science,Shihezi,Xinjiang 832000,China;Turpan Institute of Agricultural Sciences,Xinjiang Academy of Agricultural Sciences,Turpan,Xinjiang 838099,China;Shihezi Quality and Measurement Institute,Shihezi,Xinjiang 832000,China)

机构地区：[1]新疆农垦科学院,新疆石河子832000 [2]新疆农业科学院吐鲁番农业科学研究所,新疆吐鲁番838099 [3]石河子质量与计量检测所,新疆石河子832000

出　　处：《农产品加工》2024年第20期12-16,共5页Farm Products Processing

基　　金：兵团重点领域科技攻关项目1(2022AB001);兵团重点领域科技攻关项目2(2020AB012)。

摘　　要：为了探究不同的煮制中心温度对哈萨克熏马肉品质的影响。将各处理熏马肉分别加热到中心温度为60,65,70,75,80,85,90,95℃,测定其蒸煮损失、色泽、剪切力、硬度、弹性、黏聚性、咀嚼性和感官品质。结果表明,在整个煮制过程中,熏马肉的蒸煮损失率较大(p<0.05)。肉样的色泽a^(*)、b^(*)值、黏聚性和咀嚼性在70℃为最小值,L*值、剪切力、弹性和感官品质在70℃达到最大值。在整个过程中,硬度呈现明显增加的趋势(p<0.05)。由此得出,熏马肉在熟化期间,70℃是决定哈萨克熏马肉品质的重要温度。In order to explore the effect of different cooking center temperature on the quality of Kazak smoked horse meat.The smoked horse meat was heated to the central temperature of 60,65,70,75,80,85,90,95℃,and the cooking loss,color,shear force,hardness,elasticity,cohesiveness,chewability and sensory quality were measured.The results showed that the cooking loss rate of smoked horse meat was higher in the whole cooking process(p<0.05).The a^(*),b^(*)values,cohesiveness and chewability of meat were the minimum values at 70℃,while the L*values,shear force,elasticity and sensory quality were the maximum values at 70℃.In the whole process,the hardness showed an obvious increase trend(p<0.05).It could be concluded that 70℃was an important temperature to determine the quality of Kazak smoked horse meat during curing.

关 键 词：熏马肉 煮制中心温度 品质 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]