西藏不同品种绵羊肉品质比较与分析  

Comparison and Analysis of Meat Quality from Different Breeds of Sheep in Tibetan

作　　者：周雨 朱捷 蔡宛霖 李赵敏 ZHOU Yu;ZHU Jie;CAI Wanlin;LI Zhaomin(Institute of Food Science&Technology,Tibet Autonomous Region Academy of Agricultural and Animal Husbandry Sciences,Lhasa 850000,China;Institute of Agricultural Quality Standards and Testing Technology,Chinese Academy of Agricultural Sciences,Beijing 100081,China)

机构地区：[1]西藏自治区农牧科学院农产品开发与食品科学研究所,西藏拉萨850000 [2]中国农业科学院农业质量标准与检测技术研究所,北京100081

出　　处：《肉类研究》2024年第12期7-12,共6页Meat Research

基　　金：2022年中央引导地方科技发展资金项目(XZ202201YD0011C)。

摘　　要：为比较不同品种藏系绵羊肉的品质差异,对2岁龄不同品种藏系绵羊背最长肌的理化性质、加工性能及相关营养指标进行检测。结果表明:不同品种藏系绵羊肉在理化性质、加工性能及相关营养指标方面存在一定差异。岗巴绵羊肉鲜味氨基酸相对含量最高、剪切力最低。色瓦绵羊肉亮度值最高、蛋白质含量较高、咀嚼性较好,但蒸煮损失率较高。霍尔巴绵羊肉单不饱和脂肪酸C_(15:1)含量最高、饱和脂肪酸含量较低、脂肪酸构成较平衡,但其加压损失率较高、蛋白质含量较低。多玛绵羊肉亮度值较高、蛋白质含量最高,但饱和脂肪酸含量较高。阿旺绵羊肉必需氨基酸相对含量最高、呈味氨基酸构成较为均衡、饱和脂肪酸含量较低,具有良好的加工性能,优势更明显。综合各品质指标可得,阿旺绵羊肉品质最佳。To compare the quality of meat from different Tibetan sheep breeds,we analyzed the physicochemical properties,processing characteristics,and nutritional indicators of the longissimus dorsi from 2-year-old sheep of various breeds.The findings reveal distinct differences in the physicochemical properties,processing characteristics,and nutritional indicators of Tibetan sheep meat across different breeds.Gamba sheep meat is rich in umami amino acids and exhibits the lowest shear strength.Sherwa sheep meat boasts the highest brightness value,a high protein content,and good chewiness,though it has a high cooking loss rate.Horpa sheep meat contains the highest C_(15:1)(monounsaturated fatty acids)and has a lower saturated fatty acid content,resulting in a more balanced fatty acid profile,however,it suffers from high pressure loss rate and a lower protein content.Dorma sheep meat has a higher brightness value and the highest protein content,but also a higher content of saturated fatty acids.Awang sheep meat has the highest ratio of essential amino acids,a well-balanced composition of flavor amino acids,a low content of saturated fatty acids,and excellent processing characteristics,offering even more pronounced advantages.Considering various quality indicators,Awang sheep meat is deemed the highest quality.

关 键 词：藏系绵羊 绵羊肉 理化性质 加工性能 营养品质 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]