[1]梅谭,苏伟.四种羊肉及其肉脯品质的相关性研究[J].中国调味品,2019,(09):13-18.
 Study on the correlation of quality of four kinds of mutton and dried lamb slices[J].CHINA CONDIMENT,2019,(09):13-18.
点击复制

四种羊肉及其肉脯品质的相关性研究()
分享到:

《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年09期
页码:
13-18
栏目:
出版日期:
2019-09-20

文章信息/Info

Title:
Study on the correlation of quality of four kinds of mutton and dried lamb slices
作者:
梅谭苏伟
文献标志码:
A
摘要:
本文以黔北麻羊、黑山羊、白山羊肉和晴隆绵羊等四种羊的背脊肉及肉脯为研究对象,检测其原料肉的水分含量、蛋白质含量、脂肪含量、pH24h 、熟肉率、剪切力及色差与肉脯的成品率、质构性质和色差。采用主成分分析羊肉和肉脯的口感,研究其品质的相关性。结果表明:除pH24h值外,不同品种背脊肉的理化特性、羊肉脯剪切力和质构、感官评价指标均存在显著差异(P<0.05);晴隆绵羊肉和其他三种羊肉口感差异较大,其中黔北麻羊和黑山羊口感较为接近;晴隆绵羊肉脯和黔北麻羊肉脯口感差异不显著,而黑山羊肉脯、白山羊肉脯和麻羊肉脯口感差异较大。原料肉嫩度与肉脯的硬度和成品率呈极显著正相关,相关系数为0.737和0.814,而与肉脯色差中L*和b*呈极显著负相关,相关系数为-0.738和-0.814。原料肉脂肪含量与肉脯的L*和a*呈极显著正相关,相关系数为0.838和0.941,而与肉脯的硬度、粘力和咀嚼性呈极显著负相关,相关系数为-0.738和-0.903、-0.911。原料肉蛋白质含量与肉脯的硬度呈极显著负相关,相关系数为-0.709,与肉脯b*呈显著正相关,相关系数为0.659。原料肉的熟肉率与肉脯的硬度呈极显著负相关,相关系数为-0.742。原料肉水分含量与肉脯的成品率呈极性显著正相关且与肉脯硬度呈显著负相关,相关系分别为0.275和-0.125。白山羊肉脯感官评价指标色泽、嫩度、风味及总体可接受性得分均显著优于其他三种羊肉脯(P<0.05),白山羊肉脯更受感官评价人员的喜爱,且更适合肉脯加工。
Abstract:
In this paper, were study the backbone meat and dried lamb slices of four kinds of goats, including Qianbei Ma goat, black goat, white goat and Qinglong sheep , The moisture content, protein content, fat content, pH24h, cooked meat percentage, shearing force and color difference of raw meat, as well as the yield, texture and color difference of dried lamb slices were measured. Principal component analysis (PCA) was used to analyze the taste of mutton and dried lamb slices, and to study the correlation between the quality of mutton and dried lamb slices ;The results showed that there were significant differences in physicochemical properties, shearing force, texture and sensory evaluation indexes among different varieties of backbone meat except pH24h (P < 0.05) ; Qinglong mutton and other three kinds of mutton have different taste, among which Qianbei Ma sheep and black goat have similar taste.Qinglong dried lamb slices and Qianbei dried lamb slices had no significant difference in taste, but black goat dried lamb slices , white goat dried lamb slices and Qianbei dried lamb slices had significant difference in taste.The tenderness of raw meat was positively correlated with the hardness and yield of dried lamb slices, with correlation coefficients of 0.737 and 0.814, and negatively correlated with L* and b* in the color difference of dried lamb slices, with correlation coefficients of -0.738 and -0.814.The fat content of raw meat was positively correlated with L* and a* of dried lamb slices, with correlation coefficients of 0.838 and 0.941, but negatively correlated with hardness, viscosity and chewiness of dried lamb slices, with correlation coefficients of -0.738 and -0.903 and - 0.911.The protein content of raw meat was negatively correlated with the hardness of dried lamb slices, the correlation coefficient was -0.709, and positively correlated with dried lamb slices b* with a correlation coefficient of 0.659.The cooked meat percentage of raw meat was negatively correlated with the hardness of dried lamb slices , and the correlation coefficient was -0.742.The water content of raw meat was positively correlated with the yield of dried lamb slices and negatively correlated with the hardness of dried lamb slices, with the correlation being 0.275 and - 0.125, respectively.The scores of color, tenderness, flavor and overall acceptability of white goat dried lamb slices were significantly better than those of the other three dried lamb slices(P < 0.05). White goat dried lamb slices was more popular with sensory evaluation personnel and more suitable for dried lamb slices processing.
更新日期/Last Update: 2020-06-23